White Bean and Roasted Garlic Hummus

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.

Cooking Light NOVEMBER 2008

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


  • 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.

Nutritional Information

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

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White Bean and Roasted Garlic Hummus Recipe