ROASTED GARLIC WHITE BEAN AND CHICKPEA HUMMUS
WHO’S UP FOR HUMMUS? Us!
If you were watching me photograph this hummus you’d be laughing. I made a rookie mistake and gave my toddler son Sutton the scrapings from the bottom of the food processor on my way to start taking pictures. In his highchair, he called out “more!” before I even snapped my first photo. So, I scooped some out of the plate in the picture, walked it over to him, added it to his bowl, walked back, fixed the hummus in the bowl, lifted my camera to take a picture, and heard “more!”. This happened like five times before I was finally able to nab some photos. I guess that means it’s a hit! The roasted garlic and tomato flavors are everything!
Also, huge “THANK YOU!” to my husband’s former co-worker Ed Frankel who reached out to me on Instagram to tell me about the amazing garlic he grows. Thank you for so generously sending me some, Ed, it made this hummus incredible!
ROASTED GARLIC WHITE BEAN AND CHICKPEA HUMMUS
Ingredients
Instructions
- Preheat your oven to 400º.
- On your cutting board, cut the top off of your garlic heads just deeply enough to cut off the very tip of the inner cloves.
- Drizzle olive oil over the cut part of your garlic.
- Individually wrap each cut head of garlic in tin foil and place it on your baking sheet.
- Cut a slice off of the top of your tomato.
- Drizzle olive oil over it and sprinkle salt and pepper on it. Add it, cut-side-up, to your baking sheet.
- Bake for 40 minutes.
- Don’t move onto the next step until this part is done. You’ll want your garlic and tomato to cool for a couple of minutes before handling them and the rest of the recipe takes very little time.
- In your food processor, combine your white beans, chickpeas, and 2 tablespoons of olive oil.
- Blend until you have a smooth mixture—about 3 minutes.
- Press the roasted garlic cloves out of the flakey outer shell and into your food processor (it’s totally fine that they’re smushed coming out).
- Cut your tomato into quarters and toss it in your food processor skin and all.
- Blend until you have an even mixture.
- Season to taste with salt and pepper making sure to mixing along the way to make sure they’re evenly integrated.
- Sprinkle in your thyme and use your rubber spatula to fold it in. You don’t want your food processor to break down the pretty leaves.
- Use your spatula to transfer your spatula to transfer your hummus into a large bowl or high rimmed plate for serving. ENJOY!
