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
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 -5 cups hummus spread
Description
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
Instructions
- 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!
Edit
It says ” if you can’t find powdered hummus” it should say “if you can’t find powdered rosemary”
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.
I just made this for the first time. I’m eating it with a pita, but I’m daydreaming about using it as a spread on a toasted sandwich with roast peppers, zucchini and eggplant, with lots of Kalamata olives. Yum! Thank you!
delicious!
ditto on FoodGeekFish’s comment
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!
I love how creamy and flavorful this dip is. Yours looks delicious! Can’t wait to try it!