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White Bean and Roasted Garlic Hummus

kept byPhil
recipe bySerious Eats

2 whole heads of garlic
Two 15.5-ounce cans chickpeas, rinsed and drained
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
One 15.5-ounce can white beans, rinsed and drained
3/4 teaspoon chopped fresh rosemary (or more to taste)

1. Preheat the oven to 350F

2.  Remove the white papery skin from the garlic heads, wrap each head separately in foil. Bake for 1 hour; cool 10 minutes.

3. While the garlic is in the oven, prepare the hummus: put the chickpeas in a food processor and pulse 4 or 5 times until chopped. Add 1/2 cup of water, the tahini, lemon juice, olive oil, salt, and pepper and pulse until smooth, stopping once to scrape down the sides of the work bowl. Leave the hummus in the food processor.

4. When the garlic is cool enough to handle, separate the cloves and squeeze them to extract the pulp. Discard the skins. Add the garlic to the hummus along with the white beans and 1/4 cup of water. Pulse 4 or 5 times until chopped. Stir in the rosemary.








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