Friday, September 28, 2012

White Bean and Roasted Garlic Hummus

It's Friday and I'm excited for the weekend! Beau's Oktoberfest is tomorrow and I can't wait to spend the day hanging out with my friends, drinking Beau's delicious beer, eating lots of yummy food, and listening to oompah music!  What's on tap for you this weekend?  Maybe some football watching or tailgating? If so, I have a perfect snack for you to whip up and share with your friends.

I served this white bean and roasted garlic hummus when I had the girls over for book club last week, along with the Chocolate Chipotle Trail Mix, Gluten-Free Almond Butter Chocolate Chip Cookies, bruschette, a delicious cheesy dip, and Pacific smoked salmon.  Apparently I also served a mountain of carbs: pita chips, pretzel crisps, baguette, and crackers.  I don't think we had enough modes of transporting delicious dips into our mouths. 

The hummus is so creamy and full of flavor, the roasted garlic just takes it to a whole different level.  Once you've roasted the garlic, it comes together fairly quickly too with the help of a food processor. My only warning is that you should make sure you have some friends around to share it with, because the recipe makes A LOT of hummus. And that is a beautiful thing, because this hummus is awesome!

P.S. Check back next week for an amazing giveaway!! It's a good one and you won't want to miss it!

White Bean and Roasted Garlic Hummus

Adapted by Cookie and Kate  from Mark Bittman's Food Matters

2 to 3 heads of garlic
3 cups cooked Great Northern beans, or other white beans, liquid reserved
1/3 to 1/2 cup cooking liquid or water
1/4 cup olive oil (plus extra to drizzle on top)
1/4 cup tahini (sesame paste)
Salt and black pepper, to taste
3 tablespoons lemon juice
Chopped fresh rosemary or thyme, for sprinkling on top

Preheat the oven to 425°F. Roast the garlic: chop off the heads of the garlic, and cut off the tops of each clove. Place on aluminum foil, drizzle with olive oil, sprinkle with sea salt and wrap tightly in foil. Toss in the oven and bake for about 30 minutes, until nice and golden on top. The cloves of garlic should yield easily to pressure.

In a food processor, combine the white beans, cooking liquid or water, olive oil, tahini, salt and pepper, and lemon juice. Let the garlic cool until it’s comfortable to touch, then squeeze out each individual clove of garlic and add to the food processor. Blend well, and adjust seasonings to taste (add more olive oil, salt and pepper, or lemon juice as necessary).

You can serve this warm (by heating it up on the stovetop for a few minutes) or cold. Either way it is delicious. Serve with pitas, pretzel crisps (especially the Everything flavor), vegetables, or any dipping vehicle of your choice!


  1. Mmmm, I love roasted garlic. This white bean hummus looks divine. Have fun at Oktoberfest. I'll be attending one here in Baltimore in 2 weeks.

  2. I love white bean hummus! Have a good weekend!

  3. Mmmmm I love the idea of a hummus with white beans, which I love. The roasted garlic must be a great touch too!


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