Rosemary-White Bean Hummus |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 10 |
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Ingredients:
2 1/2 teaspoons olive oil |
2 garlic cloves, thinly sliced |
1 1/2 teaspoons chopped fresh rosemary |
1/2 teaspoon ground cumin |
1 (15-ounce) can cannellini or other white beans, rinsed and drained |
3 1/2 tablespoons water, divided |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon tahini (sesame seed paste) |
1/4 teaspoon salt |
rosemary sprigs (optional) |
Directions:
1. Heat oil in a small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Sauté 1 to 2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes
2. Place beans, 2 tablespoons water, lemon juice, tahini, and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temperature, or cover and chill until ready to use. Serve with pita bread or fresh cut vegetables.
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