Hummus is a food that many of us will jump at. It’s a dip, it’s healthier than many other snacks in the pantry, and it’s really, really good. Hummus is always my go-to at the grocery store — picking up a tub (or three) to stock in the fridge and eat with a heated tortilla or sliced vegetables that I have available. What I love about Roasted Garlic & White Bean Hummus is it’s a new take on a classic.
I found out this snack is remarkably easy to make at home. Chickpeas, tahini, a bit of olive oil and lemon juice and you’re in business. A few months ago, I took a food sensitivity test and, apparently, sesame seeds were arguing with me, and the doctor told me to eliminate them altogether. As we know, tahini is sesame paste which took a direct hit at my hummus addiction. But, I wasn’t going to let that stop me.
Roasted Garlic & White Bean hummus is a great way to recreate the creaminess of hummus and lend a great new flavor to this dip. White beans are a good substitute for garbanzo beans (or chickpeas), and they blend so smoothly! I find myself picking up a bag of navy beans or white northern beans and using an Instant Pot to quickly cook them to perfection. I also roast the garlic in olive oil to soften it to perfection and develop a great garlic flavor in the oil. Blend it all together, and you have enough hummus to last for a while (or a few days in my case).
There are plenty of modifications you could make to this recipe to make it your own. One that comes to mind is adding rosemary for a great earthy flavor, or roasting red peppers to blend in. Think of the flavors you find in the grocery store, and truly make it yours.
Let me know if you have the chance to try this recipe, and any twists you made along the way in the comments below!
Roasted Garlic & White Bean Hummus
Ingredients
- 16 oz dry navy beans
- 1 lemon juiced
- ⅔ cup olive oil divided
- 1½ tbsp salt
- 1 tsp fresh ground black pepper
- 1 head fresh garlic
Instructions
- Open the bag of navy beans, and sift through to ensure there are no small artifacts or stones that shouldn’t be there.
- I used an Instant Pot to cook the beans. For this method, add the beans, 1 tablespoon of salt, and 4 cups of water to the put. Seal, and cook on high for 10 minutes, and let naturally release.
- If you’re not using an Instant Pot, soak the beans for as long as you can (preferably several hours) in a bath of water and 1 tablespoon of salt. Next, simmer the beans on low for about 60 minutes.
- While waiting for the beans to cook, peel and smash a full head of garlic.
- Add all of the peeled bulbs to a pan with ⅓ cup of olive oil. Simmer on low heat until the garlic bulbs are a rich, golden brown.
- Drain the beans, and add to the bowl of a food processor. Next, add the roasted garlic and oil to the food processor bowl.
- Add ½ tablespoon salt and the teaspoon of freshly ground black pepper. Put the lid on the food processor and turn on.
- As the food processor runs, slowly drizzle in the remainder ⅓ cup of olive oil and pour in the lemon juice. Blend until the hummus is smooth, or at a consistency to your liking.
- Add the hummus to a bowl, and drizzle olive oil to the top, and add a pinch of paprika.
- Serve, and enjoy!
