Wednesday, December 7, 2016

Roasted Garlic White Bean Hummus

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.