For Day 6 of “Hip Hip for Hummus Week”, you get to fire up your ovens and roast some garlic! And not just a few cloves…this recipe calls for an entire head of garlic – YUM!

But have no fear. I promise it won’t overwhelm you. :) Rather, its mellow and sweet flavor — combined with the fragrant rosemary — come together perfectly in this dish. And your kitchen will smell AMAZING!

For something different, I decided to make this one with white beans (I used Great Northern), but you can use whatever white beans or other than you’d like. I also broke out one of my favorites for this — powdered rosemary. I know I’ve gone on and on before about how I’m anti-rosemary-twigs in my food, but you can easily sub in regular dried rosemary or fresh. Or, I’ve also included a fun tip below about how to make your own powdered rosemary.

Either way, highly recommend this recipe. Simple, classy, and completely delicious. Enjoy!!

Roasted Garlic, Rosemary & White Bean Hummus Recipe
(Original recipe)

Ingredients:

• 1 (15 oz.) can white beans, drained (juice reserved)
• 1 head of roasted garlic
• 2 Tbsp. olive oil
• 2 Tbsp. tahini
• 1/2 tsp. powdered rosemary (or 1 tsp. dried regular rosemary, or 1 Tbsp. fresh rosemary)
• 1/2 tsp. salt
• juice of half a lemon

Method:

Combine all ingredients in a food processor, and blend until smooth. Add in a few tablespoons of the reserved white bean juice (or water) until the hummus reaches your desired consistency. Drizzle with an extra teaspoon of olive oil and/or extra rosemary for garnish if you’d like.

Ali’s Tip:

If you can’t find powdered hummus at your grocery store, it’s easily made with a coffee grinder! Just pop a few tablespoons of (regular) dried rosemary in there, and it’s great at grounding it up!