Monday, July 12, 2010
Roasted Garlic & Cannelli Bean Hummus....
This is the perfect appetizer. So easy, elegant, and quick. Make ahead and serve right when your guests arrive. Keep several varieties of canned beans on hand, they are so versatile and you can whip up this excellent hummus in a snap. I especially love the cannelli beans (aka white kidney beans) because they are so creamy when you process them, no need for tahini, they are great with the few true ingredients in this recipe. I made the toasted baguette myself, it's much more economical than those bags of pita chips or bagel chips. Hummus keeps for a couple of weeks in the refrigerator. Also delicious on sandwiches or as a dip on a vegetable tray. Good fiber and all healthy. As always, real ingredients.
Roasted Garlic Hummus with Cannelli Beans
½ cup olive oil (don’t worry; this isn’t all going into recipe! Use later for cooking or in salad dressing, sooooo good!)
4 large cloves garlic, peeled and halved
2 tablespoons lemon juice, bottled or fresh
2 cans cannelli beans, drained but reserve liquid
½ teaspoon smoked paprika + an extra pinch for garnish
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons fresh parsley, finely chopped
1) In a very small sauce pan, add olive oil and fresh garlic. Cook on lowest setting of stove top until garlic is just soft and slightly brown, about 20 minutes. Remove from heat.
2) Into food processor, add about 2 tablespoons of the reserved garlic olive oil, lemon juice, roasted garlic cloves, cannelli beans, half of the reserved liquid from the beans, paprika, salt and pepper. Process until smooth; add more of the reserved bean liquid if necessary. Taste, add more salt and pepper if necessary.
3) When ready to serve, pour into a pretty serving dish. Drizzle some of the reserved garlic olive oil over hummus. For garnish sprinkle a pinch of smoked paprika over the top and finally, the chopped parsley. Beautiful! Serve with pita chips, warm pita bread, or your own toasted baguette.