Ingredients
Scale
- 2 cups Cooked or canned white beans (Cannellini or Great Northern), rinsed and drained if using canned
- 1 head Garlic, roasted for sweet flavor
- 3 tablespoons Tahini
- 3 tablespoons Lemon juice, freshly squeezed
- 3 tablespoons Extra virgin olive oil + more to drizzle
- 1 teaspoon Ground cumin
- ½ teaspoon Salt, adjust to taste
- 2–4 tablespoons Water, to reach desired consistency
Instructions
- Preheat your oven to 400°F (200°C).
- Slice off the top ¼ inch of the garlic head to expose the cloves. Place it on a baking sheet, drizzle with 1 teaspoon of olive oil, and cover loosely with foil.
- Roast for about 40 minutes until the cloves are golden and soft.
- If using canned beans, rinse thoroughly under cold water and drain well.
- Combine the white beans, roasted garlic cloves, tahini, lemon juice, cumin, and salt in a food processor.
- Pulse to start breaking down the ingredients.
- With the processor running, slowly drizzle in the olive oil.
- Add water a tablespoon at a time until creamy and spreadable. Scrape down the sides as needed.
- Taste and adjust seasoning with more salt, lemon juice, or cumin if desired.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and optionally sprinkle with paprika or chopped fresh parsley before serving.
Notes
Ensure garlic is fully roasted for optimal flavor. Use fresh lemon juice for the best taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: hummus, white beans, roasted garlic, Mediterranean dip, vegan spread