Normally, I'm a traditional hummus loyalist. I've never been a fan of edamame hummus or any other recipe that takes out my beloved chickpeas. However, I recently gave this white bean hummus a chance and found it to be pretty delicious. If you're a fan of garlic and rosemary, this one is for you.
Rosemary, Roasted Garlic, & White Bean Hummus
(Makes 3 - 5 cups)
2 1/2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon ground cumin
1 (15-ounce) can cannellini or other white beans, rinsed and drained
3 1/2 tablespoons water, divided
1 1/2 tablespoons fresh lemon juice
1 teaspoon tahini (sesame seed paste)
1/4 teaspoon salt
Rosemary sprigs (optional)
1) Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Sauté 1 to 2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.
2) Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency.
3) Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temperature, or cover and chill until ready to use. Serve with pita bread or fresh cut vegetables.