White Bean Hummus with Sage and Roasted Garlic
I wanted to make hummus but realized I was out of chick peas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 head garlic
- 1/2 cup extra-virgin olive oil
- 1 can cannellini beans drained
- 2 tsp lemon juice
- 8 fresh sage leaves or 1 tsp dried i don't recommend this substition, esp since it is very easy to get fresh at the supermarket these days
- 1/2 tsp sea salt or kosher salt
- olive oil for roasting garlic
- Carbohydrate 3.16905 g
- Cholesterol 0 mg
- Fat 15.5823750388016 g
- Fiber 0.354249997138977 g
- Protein 2.1228 g
- Saturated Fat 2.14987000535772 g
- Serving Size 1 1 Serving (66g)
- Sodium 395.157291864463 mg
- Sugar 2.81480000286102 g
- Trans Fat 2.00946500105075 g
- Calories 154 calories
Preheat oven to 425. Place the garlic on a small square of foil and drizzle with about 2 tsp olive oil). Wrap and roast for 20 minutes. When garlic is tender and cool to the touch squeeze the cloves into the bowl of a food processor. To be honest, I did this step last and I actually scraped the very hot roasted garlic with a large chef's knife to get out all the goodness. But you should probably be more patient than I. Add the drained beans, the sage, lemon juice, and the salt and process until smooth. Slowly drizzle in the olive oil while continuing to process. Taste for seasoning.
