This was very good, though I added 4 heads of roasted garlic. I was leery to add full amount of rosemary but think I would try closer to full amount. It makes a good size amount, probably 6-8 cups total. Will make again.
White Bean and Roasted Garlic Hummus
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)
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Amount per serving
- Calories: 45
- Calories from fat: 40%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.6g
- Protein: 1.8g
- Carbohydrate: 5.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 81mg
- Calcium: 16mg
- 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
- 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.
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White Bean and Roasted Garlic Hummus Recipe at a Glance
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