Roasted Garlic & White Bean Hummus

After eating approximately 1.2 million of these little suckers, I finally got around to posting a healthy recipe! How about that?! #Amazing

If you have been following my blog for a while, then you probably know that I am a garlic freak. I LOVE the stuff. I am a self proclaimed freak with very few and random things. The list is quite short: lemons, mushrooms, garlic. That’s pretty much it.

Oh, and butter. Does that count?

Anyways, I have found a way to incorporate an entire head of garlic into this hummus. But Lauren, isn’t it going to be too garlicky to eat? {Or as my daughter would say “too little bit spicy?”} Oh, friends. Do you have no faith in me? I know I’m pretty much off the culinary deep end, but I have standards. As low as they may be, I have standards. {Shout out to my besties Amy and Amy!! 🙂 }

I ROAST my garlic so it becomes sweet and lovely! Perfect in any and all dishes such as this white bean hummus. This hummus not only is crazy healthy, but it’s packed full of flavor and that roasted gahlick makes your kitchen smell incredible for hours. Seriously. As it was roasting yesterday morning, I smelled it upstairs while I was straightening my hair. And then after my errands, the munchkin and I returned for lunch to that sweet blessed scent. #heaven

{I’m all about the hashtags today…#apparently.}

The only thing bad about this recipe is that you have to wait until your garlic is roasted before you can actually make this. Kinda lame, but worth the wait. Once that’s done, it’s super simple to pull together and really all you need is a can of white beans, a lemon and some spices! Easy peasy. Lets make some hummus!

Start out with a cute little garlic clove…or a big one.

Now slice that baby down the center and take a whiff! Mmmmm….garlic….

Place the two halves on some foil and drizzle with a little olive oil.

Fold it up into a cute little package and throw it in the oven. I roasted mine at 350 for 40 minutes.

Once you pull it out of the oven, the cloves should be a lovely golden color and they should smell sort of sweet.

Now, let the hummus magic begin. Drain and rinse a can of white beans, then pop those into a food processor.

Squeeze the two halves of roasted garlic to make the cloves pop out. If they are roasted to perfection, then they all should just smoosh right out.

Next squeeze in some lemon juice for a little zing…

…some cumin for a little spice…

…some salt for seasoning…

…and some pepper for a teeny tiny kick.

Start pulsing that mixture while you stream in some olive oil. Add in as much as you need to get the desired consistency you want. I used about 3 tablespoons.

After a minute or so, you have a pretty good looking dip! Taste it at this stage and add in anything extra you think it needs. I added in more salt and another little squeeze of lemon juice.

To serve, you just spoon it onto a platter, drizzle more olive oil over the top and add some pine nuts and parsley for decoration. See! I told you it was easy! 

Here are some other recipes you might like:

Garlic Hummus from Lauren’s Latest
Easy Roasted Red Pepper Dip from Lauren’s Latest
Cilantro Lime White Bean Hummus from How Sweet It Is
White Bean Hummus with Chives from Panini Happy
Italian White Bean Hummus from The Faux Martha
Rosemary Hummus from A Spicy Perspective
White Bean Dip with Kalamata Olives and Mint from Cookin’ Canuck

Roasted Garlic and White Bean Hummus
yield: 6 servings
 Print This Recipe

Ingredients:
1 whole Head Of Garlic
3 Tablespoons Extra Virgin Olive Oil, Plus Extra For Drizzling On The Garlic Before Roasting (you May Need More, Depending On Your Consistency Preferences)
1 can White Or Cannellini Beans (15 Oz.)
1 whole Small Lemon, Juiced
½ teaspoons Cumin
Salt And Pepper, to taste

Directions:
Preheat oven to 350 degrees F. Slice the head of garlic in half horizontally to expose the cloves. Drizzle with a little olive oil and wrap in foil. Bake 30-40 minutes or until fragrant and cloves are golden in color. Then remove from the oven and set aside to cool.
Into the bowl of a food processor, pour in beans, lemon juice, cumin, salt and pepper. Squeeze both halves of the roasted garlic head into the food processor. The roasted cloves should pop right out. Turn machine on and drizzle in 3 Tablespoons of olive oil, processing until desired consistency has been reached. Taste and adjust seasonings to your liking-more salt, more cumin, more lemon juice, etc.
Spoon onto serving platter. Top with another drizzle of olive oil, pine nuts and parsley, if desired. Serve with pita bread, vegetables or crackers. Also delicious on a sandwich or wrap.

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