If you’re looking for a recipe that will scare the vampires out of your town forever, you’ve come to the right place. Maybe I’m exaggerating to some degree by saying that, but then again, I haven’t seen any vampires today, and I ate a fair bit of this hummus, soooo that could be a factual statement.
A while ago, I posted a recipe for Creamy Curry Hummus, which I love, but I thought it’d be nice to have a more “normal” hummus recipe woven into the recipe index on the blog.
By the way, it took me at least 30 minutes to decide whether to call this Roasted Garlic White Bean Hummus or Roasted Garlic & White Bean Hummus. Yeah, this is my life now. The great ampersand debate of 2017 is happening in my brain right today.
Although, to give myself some credit, I was listening to Metallica and my brain almost entirely shuts off when listening to music. I never understood those people who can read while listening to music. Cook and listen to music, yes, of course, that’s a must, but reading or thinking, nope, can’t do it, won’t do it.
This hummus is so damn creamy and buttery from the white kidney beans. I prefer this over a hummus made with chickpeas. You could also substitute navy beans in this recipe, but I do recommend the white kidney beans.
Serve as a dip with naan or corn chips, drizzled with olive oil, topped with roasted garlic. You can also use it as a spread on sandwiches. My personal favorite way to eat this is with roasted potatoes.
- 2 cups cooked White Kidney Beans
- ½ cup Sunflower Oil*
- ⅓ cup Tahini
- ⅓ cup Water
- 6-8 cloves Roasted Garlic
- 1 clove Raw Garlic
- ¼ cup + ⅛ cup fresh Lemon Juice about 1 ½ lemons
- 2 tsp Sea Salt
- 2 tsp Coriander
- 1 tsp Cumin
To roast the garlic: Heat the oven to 400°F. Take a head of garlic and cut just enough off the top to expose the cloves. (You can also roast individual cloves if you don’t want the whole head.) Place on aluminum foil, drizzle with oil, wrap the foil around the garlic and roast for 20-30 minutes, or until the cloves are soft to the touch.
For the hummus: Combine all ingredients in a food processor and blend. Start with a few cloves of roasted garlic, taste, then add more as needed. The salt may also need to be adjusted depending if you use a can of beans with a high salt content. Again, it’s always better to start with less and add more, since you can’t remove it once it’s added.
* You can use olive oil in place of the sunflower oil. I prefer a milder tasting oil, so I chose sunflower, but it can be substituted.
39 Health Benefits of Garlic: Plus Nutritional Value of Garlic