I have always been a fan of hummus. I started making it about 1995 after having it at a party where I fell in love with Lebanese food. I find after all this time it’s getting a bit tired, no matter what spin I put on it (red peppers, cumin…).
Looking for something new to serve, I wanted to try white beans and tone the flavour down a bit, make it smoother. By roasting the garlic in this recipe and just adding fresh lemon juice, salt and pepper the dip is my new and incredibly easy item to serve with pita and fresh veggies.
1 can white kidney beans
1 bulb of roasted garlic
juice of one lemon
In a food processor blend rinsed beans with garlic, lemon and dash of fresh ground pepper and salt. It just takes a few spins!
Serve drizzled with good olive oil.
Pre-heat your oven to 350.
Peel the outside skin off your garlic bulb, leaving the skin on the individual cloves inside (leave all the cloves attached).
Nip off the top of each clove with a sharp knife.
Pack the whole bulb into tin foil, but before closing packet drizzle a good oil over the top of the cloves. Seal tin foil.
Put it in oven for 30-35 minutes.
Allow to cool enough to handle with your fingers. It squeezes out easily.