Tuscan Hummus
Jan 18, 2018, 01:35 AM
lemony, creamy, smooth, hummus, bean dip, football, game day, roasted garlic hummus, roasted garlic dip, roasted garlic bean dip, roasted garlic and tomato hummus, white bean hummus recipe, canned beans hummus recipe, tahini free hummus, hummus recipe without tahini, easy hummus recipe, roasted garlic hummus recipe, tailgate dip recipe, summer gatherings, dip for large crowd
- In a food processor, combine raw garlic clove, roasted garlic, oil, beans, lemon zest, lemon juice, oregano, thyme, salt and pepper. Pulse ingredients until well combined. You may add additional oil until dip achieves desired creaminess.
- Taste for seasoning and adjust as needed.
- Spread dip into a bowl or shallow rimmed plate, spoon the drained tomatoes over the dip and drizzle with a bit of olive oil. Serve with warm pita bread, pita chips or cut vegetables of your choice for dipping. Can be refrigerated in an airtight container for up to 4 days.
To roast garlic:
- Cut off the top of a whole head of garlic, just a bit, then drizzle with olive oil and sprinkle with coarse kosher salt. Wrap the head in aluminum foil. Roast the garlic in a preheated oven at 400 degrees F for 40-50 minutes. The garlic comes out soft and creamy, you can simply squeeze the cloves and they will pop out. Any leftover garlic can be spread on warm bread or added to other dishes for a roasted flavor, such as pesto!
Cannellini beans are the creamy base to this hummus dip that is enhanced with roasted garlic, lemon juice, herbs and topped with our vine-ripened tomatoes. You won't be able to keep the pita chips away!