White Bean Hummus with Rosemary and Roasted Garlic
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.
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.