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White Bean Hummus with Roasted Garlic
Nb persons: 6
Yield: Serving Size: 4 tbsp./Yield: 1 1/2 cups
Preparation time:
Total time:
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| This variation on chick-pea hummus is pumped with flavor by the addition of roasted garlic and smoked paprika. | |
| 15 oz. | cooked cannellini beans, rinsed and drained |
| 1/4 cup plus 1 teaspoon | extra virgin olive oil, divided |
| 1 head | garlic |
| 1/2 teaspoon | fresh oregano, finely chopped |
| 1/2 teaspoon | smoked paprika |
| 1/4 teaspoon | kosher salt, (substitute regular salt if necessary) |
| 1 teaspoon | cold water |
| 1 tablespoon | pine nuts |
Preheat oven to 350 degrees Fahrenheit. Wrap the garlic in aluminum foil and roast, directly on the oven rack for 25 minutes. Allow the garlic to cool and then gently remove two of the cloves from the skin. Reserve the rest of the clove for another use.*
Toast pine nuts. Heat a small skillet over medium heat. Toast pine nuts, for about 5 minutes...until they get a little color, stirring often to prevent burning. Remove to a small plate and let cool.
Add the cannellini beans to the bowl of a food processor with two roasted garlic cloves, ½ teaspoon oregano, ½ teaspoon smoked paprika, 1/4 teaspoon kosher salt and half the oil.
Blend in the food processor for 30 seconds. Stop and scrape down the sides of the bowl. Add the remaining 2 tablespoons oil and the 1 tsp. of cold water. Continue to blend to reach your desired consistency, stopping to scrape down the sides of the bowl a time or two. This will only take a few minutes.
When ready, spoon the hummus into a shallow bowl, drizzle 1 teaspoon of olive oil on top and sprinkle with the pine nuts.
Serve with celery stalks or your favorite crackers. 4 medium stalks celery is 5g carbohydrates.
*Store unused portion in refrigerator. To make use of remaining fresh oregano...pair it with savory dishes. Think about additing it to tomato sauce, or with meats or fish. Combine it with lemon juice and dishes with bell peppers.
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