This is a recipe that one-ups homemade hummus. It punches up the flavor of beans with roasted garlic and rosemary. I began experimenting with this recipe after ordering an appetizer sampler platter at a popular Seattle restaurant. The version of this spread was so delicious, that I wanted to enjoy it over and over in my own home.
- 1 head of garlic
- 3 tablespoon olive oil
- 1 28 oz. can cannellini beans, rinsed
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Cannellini beans is fancy for white beans. Roasting garlic is an easy way to mellow garlic’s strong flavor and enhance many recipes. So don’t be scared of a whole head of garlic. Plan ahead and save time by adding garlic when you’re roasting other foods in your oven.
How to Roast Garlic:
- Preheat the oven to 400°.
- Remove excess paper from the head of garlic.
- Slice the tip of the head off so that all cloves are open.
- Drizzle 1 tablespoon of olive oil into the head.
- Wrap the garlic in a piece of aluminum foil.
- Place it in oven safe dish and roast in the oven for about 30 minutes.
- Garlic cloves will be soft and slightly browned. Let cool.
To Make Spread:
Once garlic is cooled, squeeze each clove out into a food processor. Add beans, rosemary, lemon juice, salt, pepper and remaining 2 tablespoons of olive oil. Process until spread is smooth. If you’re having trouble getting the spread smooth enough, you can add a tablespoon of water.
Chill in the refrigerator for an hour or overnight. Serve with crackers, toasted baguettes or pita bread.
This post originally appeared on Somewhat Simple.