A hint of lemon, Parmesan cheese and creamy garlic for a healthy dip for veggies or Pita chips. This dip can be made within minutes (after you roast the garlic). I happened to have Meyer lemons on hand so I used the zest and juice from one of those but put the measurements in the recipe for using a regular lemon.
Roasted Garlic White Bean Hummus
6 cloves garlic (roasted for 1/2 hour at 350° wrapped in aluminum foil)
1 can white cannellini beans, rinsed and drained
1/4 cup Parmesan cheese, freshly grated
1 tbsp lemon juice, fresh
zest from 1/2 of a lemon
1 tbsp extra virgin olive oil
3 tbsp water
pinch of sea salt
Blend all the ingredients in a food processor until smooth and creamy. Place in a serving dish and top with a tsp of extra virgin olive oil and some Parmesan flakes.