This recipe has been very popular to those who have tried it, so I feel compelled to add one more Hummus recipe to the website. I’m not sure that it is technically Hummus as it is made from Cannelini beans and not Garabanzo beans, but I’ll leave the arguments to the connoisseurs of correctness. The Rosemary gives this Hummus quite a different flavor than the traditional ones and we like it especially with vegetables even though it is very good with Pita bread. Another selection for my growing list of vegetarian friends.
Roasted Garlic & Rosemary Hummus
Ingredients
- 2 cans Cannelini beans
- 12 Cloves of garlic, basically a whole head
- 1/3 cup extra-virgin olive oil
- 3 or 4 sprigs of fresh Rosemary
- Juice of 1 lemon
- Dash of Cayenne pepper to taste
- Salt to taste
Instructions
- Peel the garlic cloves and cut in half.
- Put the olive oil and garlic in a small frying pan and cook uncovered over medium heat until the garlic starts turning golden brown. (About 5 to 7 minutes)
- Remove from heat and let cool.
- Rinse the Cannelini beans an place in food processor.
- Remove the Rosemary leaves from the stem and add to the food processor.
- Add the salt, lemon juice and Cayenne pepper.
- When the garlic and oil have cooled, add them to the food processor.
- Process until the mixture is smooth, adding a little water if it is too thick.
- Taste and adjust seasonings.
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