Roasted Garlic White Bean Hummus

Isabel S.
May 2, 2018
2 min read

So, let's talk about gas. That's a super weird way to start out a recipe, isn't it? But for real...Chickpea hummus tears me up sometimes. Bloat city! The sad thing is that I love it. All beans and legumes are bound to cause some gas, but some are less harsh than others. For me, white beans don't bother me as much, just one reason I love this hummus. Another reason, it is so so smooth! Making homemade chickpea hummus can be really annoying because you have to remove the skins and find the perfect oil/tahini balance to get it really smooth. No matter how hard I've tried I've still not been able to get it as smooth as Sabra! White beans are softer therefor the make a very smooth dip. No skin removal or even oil needed. Honestly, I think it tastes the same, if not better than chickpea hummus so win win!

I kept this pretty simple as far as flavors go but you could really get creative. Just use this as your base recipe and you'll be good to go. A lot of recipes I see have raw garlic, but I like to roast mine. Not only does it taste better, it's also easier on the tummy. Another difference in this recipe is you'll notice I didn't add any oil to the mix. I don't think olive oil is bad or anything but it does have fats and I thought it would be nice to have a recipe without it, for once! I do add a little drizzle on the top when serving and also before I store it in the fridge to help it not dry out. I've found that the top will get a little crust without a drizzle of oil. The crust doesn't hurt anything though...I just stir it in and you'll never know it was there.

My absolute favorite thing to eat this with is Norwiegen crispbread! The flavors go together perfectly. I found it at Trader Joe's but you might be able to find it at other stores. You can eat it with anything though...crackers, chips, veggies, etc. It's a great thing to make at the beginning of the week to have for snacking, to add to lunches, or for a post-workout boost!

Ingredients

1 can great northern white beans

5-6 medium-sized garlic cloves (more or less depending on your love for garlic)*

1/2 lemon juiced

2 heaping TBSP tahini

1 tsp cumin

Sea salt to taste

Pepper to taste

Cayenne pepper to taste (optional)

Olive oil and cumin to garnish

*To roast garlic simply put you cloves on a baking sheet with the skins on. Roast at 400F for about 15-20 minutes depending on the size of the cloves. The garlic skins will be browned and the skin will be easy to remove leaving you with soft roasted garlic.