Over the past few weeks I’ve developed a new obsession.
I know I’m late to the party, but I am absolutely in love with hummus.
It’s a pleasant obsession, especially since it’s easy to make at home. Another perk? Mr. How Sweet claims he doesn’t like it.
Well, he thinks he doesn’t like it.
After I finished a bag of Stacy’s pita chips, he rescued a tiny crumb from the bottom for a quick dip. He only took a small taste, but I secretly suspect he loved it.
As I tried different hummus variations, I realized I really prefer it simple and smooth.
But I adore roasted garlic, so I knew roasted garlic hummus was calling my name.
I bought a jar of roasted garlic Sabra to try. It tasted fine, but I didn’t like the chunks of garlic — they were a bit tough.
I’m not a fan of chunky bits in most things, unless we’re talking chocolate, peanut butter, or bacon.
Even though my thighs are full of crumbs and chunks from indulgences, I prefer my hummus silky — no garlic chunks, please.
Fortuitously, I had a few heads of roasted garlic in the fridge. I like to roast several at once on the weekend because they add so much depth to dishes.
I also used cannellini beans for their exceptionally smooth, creamy texture.
I added the beans to the food processor and squeezed the roasted garlic cloves over them. If I could, I’d marry my food processor — though that might be a bit awkward.
Roasted Garlic White Bean Hummus
1 can cannellini beans, drained and rinsed
1 head roasted garlic
1 tablespoon tahini
1/4 cup olive oil
Salt and pepper to taste
Add the beans and tahini to a food processor. Squeeze the roasted garlic cloves in, then blend while streaming in the olive oil. Season with salt and pepper to taste.
What is your favorite hummus flavor, and what should I try next? Remember — no chunks for me.
I also tend to avoid dipping vegetables in my hummus, which might be why I stayed away from it for so long. Hummus is often paired with veggies, and that’s just not my thing.
If you have a smooth, non-chunky hummus recommendation that isn’t served with vegetables, I’d love to hear it.