- 1 c. dry Cannellini beans
- 1/4 c. Extra Virgin Olive Oil
- 2 T. lemon juice (or juice of one large lemon)
- 1 head of garlic, roasted
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- additional olive oil (for drizzle)
- Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add four cups of water and bring to a boil.
- Reduce heat and simmer about one hour. Drain and rinse beans with cold water.
- Add all ingredients to a food processor or blender. Process or blend until smooth. Drizzle with olive oil before serving.
This hummus has a shockingly strong taste of garlic. Additionally, it seems to get stronger the longer this sits in your fridge. Less than 24 hours after I made this recipe, the garlic seemed to have taken on a life of its own. If you’re not a huge fan, don’t even bother trying. If you like garlic but don’t love it, I would recommend cutting down on the garlic by at least half. Personally, I think the recipe is terrific. Then again, I’m a garlic lover.
I ate this with freshly baked Pita Bread. It would also work great as a spread on a sandwich or as a dip with crackers or veggies.
If you don’t like a strong garlic flavored hummus, you may want to try a plain White Bean Hummus recipe instead.