This sophisticated twist on traditional hummus uses creamy white beans and aromatic rosemary for an elevated appetizer that pairs beautifully with crusty bread, vegetables, or crackers.
Ingredients
- 2 cups Great Northern Beans, soaked overnight and cooked
- 6 cloves garlic
- 1 tablespoon Extra Virgin Olive Oil for roasting
- 3 tablespoons Extra Virgin Olive Oil for hummus
- 3 tablespoons fresh lemon juice
- 2 tablespoons Rosemary, finely chopped
- 1 teaspoon Redmond Real Salt
- 1/4 teaspoon Black Pepper
- 2-4 tablespoons water as needed
- Extra rosemary and olive oil for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Toss whole garlic cloves with 1 tablespoon olive oil and roast 15-20 minutes until soft and golden.
- Cook soaked great northern beans in fresh water for 60-90 minutes until very tender. Drain, reserving some cooking liquid.
- Squeeze roasted garlic from skins into food processor. Add cooked beans, 3 tablespoons olive oil, lemon juice, chopped rosemary, salt, and pepper.
- Process until smooth and creamy, adding water or reserved bean liquid as needed for desired consistency.
- Taste and adjust seasoning with more salt, lemon juice, or rosemary as needed.
- Serve drizzled with olive oil and sprinkled with fresh rosemary.
Notes
- Use canned beans to reduce total time to 15 minutes
- Add sesame paste for more traditional hummus flavor
- Substitute Thyme or Oregano for different herb profiles
- Hummus keeps refrigerated 5 days and improves in flavor overnight
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