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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!!
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
Scale
1 (15 oz.) can white beans, drained (juice reserved)
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!
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.
Jodi Braun —
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!
Hey, I’m Ali!
My favorite thing in life is time spent around the table. And all the better with some seriously tasty food to bring us all together. more about me »
I love how creamy and flavorful this dip is. Yours looks delicious! Can’t wait to try it!
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!
delicious!
ditto on FoodGeekFish’s comment
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!