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6 servings as appetizer

White beans, or cannellini beans, work perfectly when used in hummus - it makes the hummus super smooth and creamy. You can shorten the prep time by roasting the garlic ahead of time.


  • For the roasted the garlic:
    1 bulb of garlic (whole bulb or head of garlic, unpeeled, with cloves still inside)
    1/2 Tbsp olive oil
    For the the Hummus:
    1 (15 oz) can cannellini beans (rinsed and drained)
    1 Tbsp lemon juice (juice from one lemon)
    1/2 tsp sea salt
    1/2 tsp ground coriander
    1/2 tsp ground cumin
    3 Tbsp olive oil
    2 Tbsp tahini paste


  • Roasted garlic:
    Cut 1/4 inch off the top of the head of garlic, just far enough into the top of the bulb so you can see the cloves inside. Place the garlic head onto a large piece of foil on a baking sheet. Drizzle oil on top then wrap the foil around the garlic to create a foil packet. Bake for 40 minutes then remove from the oven to cool slightly.
    Make the Hummus:
    Add to a food processor or blender along with the roasted garlic. (To easily get the garlic out of the bulb, squeeze the entire bulb until the individual cloves slide out). Blend until smooth.

Roasted garlic white bean hummus

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