This simple twist on traditional hummus uses cannellini beans instead of garbanzo beans. It’s a quick, easy appetizer as long as you have roasted garlic on hand. If not, I have a quick way to make “roasted” garlic using a method similar to a confit. I normally prepare two or three head of garlic at once, as they keep very well and are a great way to add flavor to all kinds of dishes.
Cannellini Hummus 6 to 8 Servings
2 15-oz. cans cannellini beans, drained and rinsed (or ½ lb. dried cannellini beans, soaked and cooked according to package directions)
¼ cup tahini
3 roasted garlic cloves (Recipe follows.)
3 raw garlic cloves, minced
Zest and juice of 1 lemon
1½ tsp. Kosher salt
1/3 cup olive oil, plus more as needed
Pinch of red pepper flakes, for garnish
• Purée the beans, tahini, roasted garlic, minced garlic, lemon zest, lemon juice and salt in a food processor.
• With the food processor running, slowly add the olive oil until it reaches a smooth consistency, adding more olive oil if needed.
• Garnish with a bit of olive oil and red pepper flakes. Serve with fresh veggies, crackers, etc.
“Roasted” Garlic Peel the desired number of garlic cloves, place them in a small pot, and cover the garlic with neutral oil like canola or grapeseed. Cook over medium-high heat until the oil bubbles and the cloves are tender but not browned, 5 to 10 minutes. Remove from heat and let cool. Store the garlic and oil in an airtight container in the refrigerator.
This article appears in December 2013.