Italian Hummus
This recipe is a favorite bean dip in my household. If the garlic is roasted, this recipe only takes 10 minutes (or less) to make. Great Northern beans or Cannellini beans create a smooth and creamy dip enhanced with flavors of garlic, cumin, tahini, olive oil, and parsley. Serve this dip at a nice social gathering or anytime you want a great dip.
Servings: 12
Ingredients
- 1 head garlic or 12 small garlic cloves
- ¼ cup lemon juice 3/4 large lemon or 1 whole small lemon
- 2 cans (30 oz) great northern beans or white beans like cannellini beans
- ¼ cup (2 oz) extra-virgin olive oil plus more for serving
- 1½ tsp ground cumin
- ¼ cup (handful) fresh Italian parsley
- 1 tsp salt
- 2 tbsp (1 oz) water
- 2 tbsp (1 oz) bean liquid reserved from draining the cans
- ¼ cup (65 g) tahini paste
Instructions
Roast Garlic
- Preheat oven (or toaster oven) to 400˚F (204˚C). Cut off hard, root end of a head of garlic. Remove any loose exterior paper. Place the garlic (or cloves) on a sheet of foil. Rub olive oil and salt all around the garlic. Curl up the edges of the foil to create a "bowl" and pour in 1 tbsp of water. Seal the foil with the opening at the top and shake it likely to disperse the water. Place the foil on a roasting pan. Roast for 45 minutes or until caramelized.
Process All Ingredients
- Drain 2 cans of great northern or white beans reserving ½ cup (1 can) of liquid to add to the hummus. Rinse and drain the beans.TIP: If you forget or choose not to reserve the bean liquid, just increase the water by another 2 tbsp.
- In the bowl of a food processor or blender, add beans, oil, cumin, salt, water, bean liquid, parsley, roasted garlic, and lemon juice.
- Process for 30 seconds or until smooth. Scrape down sides as needed and add ¼ cup tahini. Process again for another 30 seconds or until smooth. Taste and check consistency. Add additional tahini, water, oil, lemon juice, &/or bean juice depending on preferred consistency and flavor. Season with additional salt, as needed. Process for another 1-2 minutes until the mixture is smooth and creamy.TIP: Add tahini near the end because the tahini will absorb much of the water and the water should thin out the beans and not soak into the tahini.
- Scoop in a bowl or on a serving platter. Drizzle additional olive oil over the top and sprinkle fresh parsley as desired. Serve and enjoy!
Video
Notes
Storing:
Cover the hummus and store in the fridge for up to a week.
Serving Suggestions:
Serve as a dip with pita chips, crackers, crudité plate (carrots, celery, and radishes), and homemade naan or pita. Use as a spread on sandwiches in place of mayonnaise.