Roasted Garlic and Red Bean Hummus
Ingredients
- 1 head garlic
- 2 tablespoons extra virgin olive oil
- 1 16-ounce can red kidney beans, drained and rinsed
- 1/2 cup tahini (sesame paste)
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon liquid smoke
- 1 1/2 teaspoons dried oregano leaves
- 1 teaspoon parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- Assorted fresh vegetables and crackers and warm flour tortillas, for serving
Instructions
Preheat oven to 400 degrees. Cut 1/4 inch off the top of garlic while keeping the cloves intact. Place garlic in aluminum foil cut side up and drizzle with olive oil. Wrap tightly and roast until tender and lightly browned, 25-40 minutes (time varies greatly depending on size garlic and oven; start checking after 20 minutes). Let cool, then squeeze cloves into a blender or food processor. Add red beans and next 11 ingredients (through white pepper); process until smooth. Spoon red bean hummus into a serving dish and serve with assorted fresh vegetables and crackers and warm flour tortillas. Makes about 2 cups.