Roasted Garlic & White Bean Hummus

5 from 1 vote

A creamy white bean hummus with roasted garlic, olive oil and lemon—a tahini-free twist on the classic dip.

Prep Time5

Cook Time35

Total Time40

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: hummus, instant pot, vegan

Servings:

Calories: 351kcal

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!