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White Bean and Roasted Garlic Hummus

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

Ingredients

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

Nutrition 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

How to Make It

  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.