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.
Ingredients:
- 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
Chef Notes:
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.