Roasted Garlic, Rosemary & White Bean Hummus

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

So delicious, and so easy!! You will love this Roasted Garlic, Rosemary & White Bean Hummus Recipe! This yummy spread is ready to enjoy in just a few minutes!

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

Directions:

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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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!

Leave a Comment:





Comments

  1. Cherine — April 19, 2010 @ 1:25 pm (#)

    I love how creamy and flavorful this dip is. Yours looks delicious! Can’t wait to try it!

  2. FoodGeekFish — May 10, 2010 @ 8:59 pm (#)

    Ali, I think you meant “powdered rosemary” in your tip instead of “powdered hummus.”

    This one looks great, and I’ll definitely be giving it a go!

  3. Linda — September 20, 2010 @ 12:31 pm (#)

    delicious!

    ditto on FoodGeekFish’s comment

  4. Steff — October 27, 2013 @ 2:28 pm (#)

    Looks and sounds great, and I’m definitely making it this week. Two comments, if I may be so bold: Because tahini isn’t cheap and I don’t use it fast enough to avoid a lot of waste, years ago I tried substituting an equal amount of natural peanut butter. It works! The other thing– I wouldn’t recommend using the canned water from the beans–it’s full of preservatives– and also bean gas! Rinse those beans for easier digestion, if you know what I mean.

Trackbacks/Pingbacks

  1. Pingback: gimme some oven | Game Day Recipes | Gimme Some Oven