This white bean hummus with rosemary and roasted garlic is such an amazing autumn treat. It’s creamy, filled with fiber and protein, has sweet caramelized roasted garlic, and a fresh spin from our garden-grown rosemary.
Hummus
This white bean hummus with rosemary and roasted garlic is a little out of the norm, it breaks some rules since it’s not made with the typical and traditional chickpeas. But it is so good! In fact so many other beans work well in hummus, such as black beans, cannellini beans, pinto beans, and navy beans. Each of these have their own personality to share and work just as well and offer different nutritional profiles too. You can almost have a different dip or hummus every week if you wanted to!
Ingredients
Here we used white navy beans, but for this white bean hummus recipe, you can easily replace them with cannellini beans which will lead to a creamier hummus. I also love roasting a whole head of garlic and adding it in. The flavor is sweeter, milder, and has less of a kick, which lends to a mellow garlic flavor. Into the colder months, I find myself using stronger woodier herbs such as rosemary, and it’s such a welcome addition here. Drizzle with a good olive oil on top, season with some herby salt (such as this one), and you’ve got yourself an amazing hummus my friends!
How To Make Your Own Beans At Home
Which brings me to the question: canned or home-cooked beans? I do have canned beans at home as a back up. But for some reason, I almost never use them for hummus. I find that warm, freshly cooked beans makes the best hummus, and that goes for regular chickpea hummus too. I take hot, freshly cooked beans, add in my flavorings, and the result is a warm, comforting dish that will make any fall meal special. But I’ve found that the secret to a great home-made hummus is to use warm beans. The nutty, earthy flavor and fluffy texture is very different in the best way possible. If you’re interested in giving home-cooked beans a try, check out a recipe here.
In a pinch, however, certainly use canned beans. I opt for organic, non-gmo beans in BPA free-cans and then give them a good rinse before using. Eden is a good brand.
Roasted Garlic
I’ve included a recipe for roasted garlic in this recipe. It’s so much fun to make and fills the home with an amazing aroma! I do hope you give it a try. I ended up adding in just a few cloves to the hummus, and then ended up throwing the whole thing in. You do you!
White Bean Hummus with Rosemary and Roasted Garlic
Ingredients
Hummus
- 2 cups freshly cooked, still warm white beans (navy, cannellini) (in a pinch, just use 2 rinsed, drained cans of beans)
- 1/2-1 cloves from a whole head of roasted garlic (see instructions below)
- 1/2 cup tahini
- 1/2 lemon, juiced
- generous pinch salt
- leaves from 2 small rosemary sprigs (do not include the stems)
Garnish
- drizzle good olive oil
- few pinches of herby salt on top, to serve
Roasted Garlic
- 1 head of garlic
- 1 tsp olive oil
- pinch of herby or regular salt
Instructions
Roast the garlic
- First, peel some of the white papers from the garlic cloves. Leave the papers that contain the garlic, but remove any excess.
- Cut a slice into the garlic about 1/2 inch into the garlic head to expose the garlic. You may want to cut enough so that the garlic cloves can slip out easily. If you cut too little, they'll be stuck inside their papers (see the photo in the blog post for a visual). Feel free to use the cut fresh garlic for another use.
- Drizzle the garlic head with a little bit of oil and a pinch of your preferred salt. Wrap in some aluminum foil and leave enough space around it so it doesn't stick to the foil.
- Roast at 400 degrees for about a half hour.
- Remove the cloves and use them for the recipe.
Make the hummus
- Add the beans, roasted garlic, tahini, lemon, salt and rosemary to a food processor and process until it's nice and smooth. Taste for seasoning and adjust if needed.
To serve
- Add the hummus to a bowl and create little channels in it using the back of your spoon.
- Drizzle in a little good olive oil, and sprinkle with some herby salt.
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