Roasted Garlic and Cannellini Bean Hummus

I love any kind of hummus and have been experimenting more and more on different varieties of beans and what I can do with them. I love hummus made with garbanzo beans or chickpeas and do not get me wrong it is my all time favorite, but I really wanted to try something different. This was inspired by the restaurant California Pizza Kitchen’s Cannellini Bean hummus appetizer but with a different twist. The dip was made on Memorial weekend and got rave reviews from my guests. Now I am excited to try different varieties I might make a hummus with black beans next.

Roasted Garlic and Cannellini Bean Hummus, created on 5/30/2010

2 cans of Cannellini Beans, drained and rinsed well
3 heads of garlic – I used all the 3 heads the flavor was incredible
¼ to ½ cup Olive Oil
Salt and pepper to taste
2 tablespoons chopped fresh Parsley

Cut the top of the garlic heads off exposing some of the garlic – do not break the garlic apart. In a small stone, place the cut garlic head up and sprinkle with olive oil and season with salt and pepper. Bake the garlic until roasted. You can also do this with aluminum foil, put the exposed garlic in the foil and close up the foil. Bake in the oven at 350 degrees for about 45. Let the garlic cool, and then break the heads apart and squeeze the roasted garlic out of the cloves. This is like pure gold when cooking and flavoring food. The garlic becomes very sweet and has such a nice flavor to compliment the food.

In a food processor, put the beans, roasted garlic and olive oil and pulse until smooth. Add salt and pepper to taste. Pulse the beans until you reach the desired consistency or texture you want. Add olive oil as needed. Be careful not to put too much you can always add a little bit at a time but you cannot take out the excess oil once you pour it in the hummus mixture.

If you want a little or a lot of kick to the hummus, you can add your favorite hot sauce, again be careful of how much you put in. Serve with toasted French bread, vegetables or your favorite crackers. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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