ROASTED GARLIC HUMMUS

Serves 2-4

Vegetarian

White kidney beans are also known as cannellini beans.

Tip: To prepare roasted garlic, cut the top 1/2 cm off each garlic head. Place each garlic head on a piece of foil. Drizzle each head with a little olive oil and sprinkle with thyme. Twist foil around each head to enclose completely. Bake at 180°C until soft, about 30 – 45 minutes. Squeeze softened garlic out of skins and purée. Roasted garlic purée may be frozen for up to 1 month.

 

Ingredients:
  • 1 head garlic, roasted
  • 1 can (540 mL) white kidney beans, rinsed and drained
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp pine nuts, toasted
  • 1 tsp sage, crumbled
  • 1/2 tsp salt
  • Pita wedges
Method:
  1. Squeeze roasted garlic out of skins.
  2. Combine roasted garlic, beans, oil, lemon juice, pine nuts, sage and salt in a food processor. Purée until smooth. Transfer to a serving dish. Cover and refrigerate for at least 1 hour or for up to 2 days. Serve with pita wedges.
How to Cook the Perfect Steak
THERE ARE ADVANTAGES IN COOKING WITH GAS