White Bean Hummus Recipe with Roasted Garlic

This light and smooth white bean hummus packs a flavor punch thanks to a whole head of roasted garlic.  The perfect healthy snack!

There are some benefits to turning the corner from August to September:

It is a little bit easier to fall asleep at night, now that a) the sun is setting earlier and b) it is cooler in our bedroom.

The ability to drink a cup of hot tea without needing to remove a layer of clothing.

Soups, curries, stews <= all back on the menu.

And: the oven ban is lifted!  It is perfectly acceptable to turn on the oven and roast up some garlic for this white bean hummus.

White Bean Hummus Recipe with Roasted Garlic

White Bean Hummus Recipe with Roasted Garlic

 I have a thing for roasted garlic.  Have you tried it?

Something magical happens while that olive oil-drenched head of garlic is roasting.  It turns from pungent, vampire {and human}-repellent garlic to a sweet, mellowed out version.  And: your house will smell amazing.

My favorite part of all is squeezing the garlic out of the peel.  After 40 minutes in the roasting in the oven, and surrounded by olive oil, it is so soft that it just pops right out.

White Bean Hummus Recipe with Roasted Garlic

White Bean Hummus Recipe with Roasted Garlic

Obviously this roasted garlic had to go in hummus.  I mean, clearly you guys love hummus…this Smoky Sweet Potato Hummus is one of my most popular posts!

Instead of using chickpeas, I used white beans…cannellini beans to be exact {aka: white kidney beans}.  Because their skins are so soft, these beans make the creamiest, most silky smooth hummus.  And the cannellini bean flavors are pretty mellow, which makes them the perfect compliment to the awesomeness of the roasted garlic.

And you guys…something completely unreal happened:  My 11-month old Kai ate…and enjoyed {!} this white bean hummus.  Unbelievable.  This hummus officially has magical powers.

White Bean Hummus Recipe with Roasted Garlic

More hummus for us!

White Bean Hummus Recipe with Roasted Garlic
Prep time
Cook time
Total time
Serves: 4
Roasted Garlic
  • 1 head of garlic
  • olive oil
  • 1 can of cannellini beans {or white kidney beans}
  • 2 tbsp fresh lemon juice {1/2 a lemon approximately}
  • ¼ -1/2 tsp salt {taste and decide}
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 2 tbsp tahini
  • ½ tsp fresh rosemary, chopped {to garnish}
Roasted Garlic
  1. Pre-heat oven to 400°F.
  2. Cut the top ¼ inch off of a head of garlic.
  3. Wrap in aluminum foil; drizzle olive oil into head before sealing.
  4. Bake for 40 minutes. Remove from oven and cool slightly.
  1. While garlic is roasting, assemble remaining ingredients in the food processor.
  2. After garlic has roasted and cooled slightly, squeeze the cloves out of the skin into the food processor.
  3. Blend for 30 seconds-1 minute, scrape sides of processor and repeat.

Products used in this recipe:

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