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. Recipe yields 2 cups or 16 (2 tablespoon) servings.

Course Appetizers & Snacks

Cuisine Mediterranean

Keyword appetizer, beans, dip, garlic, hummus, lemon, spread

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 44

Author Laurie McNamara

Ingredients

1 lemon
2 (15 ounce) cans great northern beans rinsed and drained
2 tablespoons tahini
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1 clove garlic finely grated or squeezed through a garlic press
2 tablespoons toasted pine nuts for serving
1 tablespoon minced fresh parsley for serving
1 tablespoon olive oil for serving

Instructions

Preheat your oven to 450°.
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.

Notes

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.

Nutrition