Happy Monday, friends!
I hope you had a wonderful weekend! We were in D.C.-ish for a few days to celebrate my father-in-law’s birthday, and it was absolutely fabulous. The more I get up to Northern Virginia, the more I love it! We also ended up in Annapolis, Maryland for the afternoon on Saturday, after I mentioned my need to get as close to the ocean as possible.
It was ridiculously hot, but I was beyond excited to see the Chesapeake Bay and set foot in Maryland for the first time. We ate a delicious lunch at the Rams Head Tavern before walking down to see the boats + bay + pretend like we were sitting on the beach. I can’t wait to get even closer to the real ocean next time!
The week before we left, I decided I needed to get some more use out of that massive jar of tahini that expires in August. And since for some reason I can’t just make traditional hummus, I decided to go the white bean route. I picked up a 16oz bag of uncooked great northern beans, totally not thinking about how much more product dried beans translate into than canned beans, and ended up making a lot of hummus. Like a freezer full. Oops!
So if you’re looking for a hummus recipe to feed a party, this recipe is definitely for you! Or, if you’re basically cooking for 1 + 1/2 (1/2 = Jeff’s hummus consumption, not as a person!), it’s also super easy to freeze and use defrost for later use.
Only 1/2 a jar of tahini to go!
Garlicky White Bean Hummus
Makes 8-10 servings
16 ounces white beans, uncooked
1 head garlic
1/2 cup tahini
1 teaspoon cumin
1 teaspoon sea salt
1/4 cup olive oil + extra for garlic
1.5 lemons, juiced
2 tablespoons water
paprika, for garnish
sesame seeds, for garnish
Cook white beans according to package directions.
Meanwhile, pre-heat oven to 400 degrees.
Cut the tops off of the garlic and place in a square of aluminum foil.
Pour olive oil over garlic and then wrap tightly. Place in oven and roast for 30-35 minutes, or until cloves are soft. Set aside and let cool.
Combine beans, garlic, tahini, cumin, salt, olive oil, lemon, and water in a food processor.
Pulse until it reaches a smooth, creamy consistency, and enjoy!
Time: 1 hour