An appetizer anyone can enjoy. This white bean hummus is vegan and gluten free and so full of roasted garlic and lemon that everyone will love it!
Give your guests something flavorful to nosh on that won’t fill them up before the main event.
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Every Thanksgiving I set out trays of munchies and every year everyone fills up before dinner.
Not this year. This year I’m making something that’s flavor packed, that will stave off starvation, but will still leave them hungry for the dinner I’ve worked so hard on.
I made this hummus with white beans because I’m just not a big fan of chic peas, aka garbanzo beans. I know, they’re healthy and nutritious, but I don’t like the flavor or the texture.
The hardest part of this recipe is roasting the garlic, and even that’s pretty easy. Roasting the garlic mellows the flavor, don’t even try this recipe with raw garlic.
Cut about 1/2 an inch off of the top of a whole bulb of garlic.
Set it on some foil and drizzle the olive oil over the top.
Wrap it up tight, set it on a baking pan, and roast it for about 50 minutes. It should be soft when you stick it with a knife.
Let it cool a little, then sqeeze it into the food processor. The individual cloves should pop right out, but you may have to scrape a little.
Drain the beans over a bowl and reserve 2 tablespoons of the liquid.
Then add the beans, reserved bean liquid, lemon juice, cumin, and salt to the processor.
Process until it’s the consistency you like. I like mine pretty smooth.
Spoon the hummus into a bowl and sprinkle on some sesame seeds. A drizzle of extra virgin olive oil, a sprig of parsley and you’re all set.
Serve with some raw veggies and pita chips.
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