Creamy, garlicky and nutty hummus is perfect for dipping vegetables and chips. Roasted Garlic and White Bean Hummus is the ultimate gameday appetizer!
Ever since I lived in South Louisiana, I like my hummus garlicky.
Like, out of control garlicky.
So much so that I get disappointed when I try hummus at a restaurant, and I don’t leave the place reeking of garlic.
… Yes, I know. It’s a little absurd, but it’s the truth.
When I was brainstorming recipes to cook up for this coming weekend’s Super Bowl festivities, I knew I wanted to make a delightfully garlicky hummus… and as I continued with that thought, I realized a Roasted Garlic and White Bean Hummus would be perfect for a crowd — assuming your crowd is like me and enjoys all the garlic.
This Roasted Garlic and White Bean Hummus is pretty simple to make, and once the garlic cloves have roasted, all you do is combine the ingredients in a food processor, and let them go. Bonus points go to the roasted garlic cloves because they add such divine flavor to this dip without being overpoweringly potent, which I know can cause problems for some folks.
Either way, I think this recipe is a winner, and my taste-testers concur. Here’s how you can make your own for the big game:
This creamy, garlicky and nutty hummus is perfect for dipping vegetables and chips. Roasted Garlic and White Bean Hummus is the ultimate gameday appetizer!
- 1 15.8 oz . can of Great Northern Beans, , drained and rinsed
- 5 roasted garlic cloves, (Unsure how to do this? Check out the Pioneer Woman's tutorial.)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Combine all the ingredients in a food processor.
- Run the food processor until all elements are combined and smooth.
- Taste and add more seasoning, if desired.
- Transfer the hummus to a plate and serve with warm pitas, carrots and celery.