Roasted Lemon White Bean Hummus

In this Roasted Lemon White Bean Hummus white beans are pureed with garlic, tahini, cumin and jazzed up with the juice from roasted lemons.

I’m a total hummus girl. Slap it on some toasty pita wedges, top it with a little tabbouleh and I’d say that’s my idea of a perfect healthy snack. Okay it’s a snack until I eat the whole bowl… and then it becomes lunch.

I already have a couple hummus recipes posted on SS but I’ve really wanted to make a white bean version for quite a while now. Annnnd I’ve also been wanting to roast some lemons in a real, real bad way.

Two birds. One stone.


So that’s exactly what I did yesterday! After consuming 4 cups of coffee at my best friend’s house I needed a little somethin-somethin to cure my caffeine-induced jitters. And since hummus is protein-PACKED it was just the thing.

Oh and see those chips? I picked up a gigantic bag of them just the other day at Costco, which by the way is my new favorite place to shop. They’re actually pumpkin seed tortilla chips and I’m absolutely in-love with their flavor and texture… and as an added bonus… they’re totally gluten free! Which means this snack {or lunch} is completely and entirely gluten free! Whoop!


Making your own hummus is crazy easy, really. All it takes is a few ingredients and a food processor.


Start by slicing the lemon in half. If you’re opting to roast your lemon then trim a little off of each end so they lay flat in the roasting dish. Why that’s important… I have no idea. Sometimes I just do things, can’t really explain it.


Toss those into an oven-safe dish and roast at 450 for 20-30 minutes. I’ve read that roasting lemons will mellow out the acidity and not to mention bring out all of those amazing juices!


Let them cool for a bit while you whip up the hummus.


Empty two 14.5 ounce cans of great northern beans into a colander and rinse with cold water. Drain well and then add them into the bowl of your food processor.


Measure and add two tablespoons of tahini.


Press in a clove of fresh garlic.


Then measure and add in a 1/2 teaspoon of both cumin and kosher salt.


Lastly add in the two tablespoons of olive oil and a tablespoon or so of the roasted lemon juice.


Secure the lid and let’er rip! If you can stand the noise… let it process for a good 3 minutes or so until smooth and creamy.


Pour the Roasted Lemon White Bean Hummus into a bowl and if you’re feeling at all schnazzy… dress it up with a drizzle of olive oil, minced fresh parsley, toasted pine nuts and a little squeeze of the roasted lemon.

To.Die.For.

 

Enjoy! And if you give this Roasted Lemon White Bean Hummus recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Roasted Lemon White Bean Hummus

In this Roasted Lemon White Bean Hummus white beans are pureed with garlic, tahini, cumin and jazzed up with the juice from roasted lemons.

Yield: 2 cups

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Total Time: about 40 minutes

Ingredients:

A Lemon

2 (14.5 ounce) cans great northern beans, drained and rinsed

2 tablespoons tahini

2 tablespoons olive oil

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1 garlic clove, pressed through a garlic press

2 tablespoons toasted pine nuts (optional)

1 tablespoon minced fresh parsley (optional)

Olive Oil {optional}

Directions:

Preheat your oven to 450 degrees.

Have the lemon and trim off the ends so they will lay flat in an oven-safe dish. Roast for 20-30 minutes then remove and let cool.

In the bowl of your food processor, fitted with the blade, add the beans, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon halve.

Secure the lid and process until smooth. Taste and check for seasoning.

Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.

Note: To toast pine nuts, simply toss them into a dry pan and heat over medium. Toss every so often until they are fragrant and golden. This should take about 5 minutes.

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