White Bean and Roasted Garlic Hummus

recipe
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the Traditional Hummus. Serve with Spicy Baked Pita Chips.

Yield:

5 cups (serving size: about 2 1/2 tablespoons)

Recipe from

Nutritional Information

Calories 45
Caloriesfromfat 40 %
Fat 2 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.6 g
Protein 1.8 g
Carbohydrate 5.3 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 81 mg
Calcium 16 mg

Ingredients

2 whole garlic heads
1 (15-ounce) can cannellini beans (or other white beans), rinsed and drained
1/4 cup water
3/4 teaspoon chopped fresh rosemary

Preparation

1. Remove white papery skin from whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

2. Place garlic pulp, Traditional Hummus, and cannellini beans in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in chopped fresh rosemary.

Note:

Laura Zapalowski,

November 2008
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