Over the past few weeks I have developed a new obsession.
I know that I’m late to the party, but boy, oh boy am I in love with hummus.
It is a nice obsession to have, especially since I can make it at home. Another nice point? Mr. How Sweet doesn’t like it.
Well, he thinks he doesn’t like it.
After I single-handedly took down a bag of Stacy’s pita chips, Mr. How Sweet rescued a tiny crumb from the bottom on the bag for dipping. He only got a tiny taste, but I secretly think he loved it.
In my excitement of trying different hummus flavors, I came to the realization that I really just love it plain.
But I love roasted garlic. I knew it had a place in my heart hummus.
So, I bought some Sabra hummus in the roasted garlic flavor. It was tasty, but I wasn’t a fan of the chunks of garlic. They were actually a bit hard as well.
I don’t like chunks unless they come in the form of chocolate, peanut butter or bacon.
And even though my thighs are full of chunks, I love them too. But that is all. No garlic chunks for me.
Luckily, I had a few heads of roasted garlic in the fridge. I tend to roast a few on the weekends because they make such delicious additions to meals.
I also used cannellini beans because I love their smooth, creamy texture.
I threw them in the food processor and squeezed the roasted garlic cloves on top. If I could marry my food processor, I would.
Though, that might hurt.
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 & pepper to taste
Add beans and tahini to food processor. Squeeze roasted garlic cloves in. Turn on food processor and stream in olive oil. Add salt and pepper to taste.
What is your favorite hummus flavor? And what flavors should I try? Remember – I don’t like chunks.
I also don’t like dipping vegetables in my hummus, which is probably why I stayed away so long. Hummus is often served with veggies. Gag.
If you have a non-chunky, non-vegetable hummus, serve it up!