Rosemary Garlic White Bean Hummus Recipe
This Rosemary Garlic White Bean Hummus is simple to make, but its creamy, nutty, garlicky flavor will keep you coming back for more. Great not only as a dip, but also as a condiment!
PREP TIME
10 mins
COOK TIME
3 hours
SERVINGS
6-8
Ingredients
- 1 head of garlic, roasted
- 2 cans cannellini beans
- 1/4 cup finely chopped rosemary, oregano and parsley
- 1/2 cup tahini
- 2 lemons, zested and juiced
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp cracked pepper
- Harissa-infused olive oil, for garnish
- Pine nuts, for garnish
- Naan or pita bread
COOKING INSTRUCTIONS:
Rosemary Garlic White Bean Hummus
- Preheat oven to 400 degrees.
- Take head of garlic and chop off the top. Place garlic in foil and, on chopped end, drizzle with olive oil and season with salt and pepper. Seal foil around the garlic and place in preheated oven for 45 minutes. Remove garlic from oven and allow to cool until it is safe to touch.
- Rinse cannellini beans and place in food processor. Squeeze garlic into processor, then add tahini, olive oil, lemon zest, lemon juice, chopped herbs, salt and pepper. Blend until hummus reaches desired consistency.
- Chill hummus for at least 2 hours. Remove hummus from refrigerator and spoon onto plate. Drizzle with infused olive oil and top with pine nuts and cracked pepper. Enjoy with grilled or skillet-toasted Naan or Pita bread and your favorite dipping vegetables (carrots, cucumber, radish, cherry tomatoes).
PAIRINGS:
Rosemary Garlic White Bean Hummus
Chardonnay (Oaked)
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