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Snack recipe · from the recipe book

Roasted Garlic Herb White Bean Hummus

Silky white bean hummus with mellow roasted garlic, parsley, basil and lemon, scooped up with crunchy garlic-rubbed whole-wheat toast.

Roasted Garlic Herb White Bean Hummus

Ingredients

  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 7 cloves21 gGarlic6 cloves left whole and unpeeled, 1 clove peeled and halved
  • 2 tbsp30 gOlive oildivided
  • 2 tbsp30 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2½ tbsp40 gWatercold
  • ¼ cup chopped15 gFresh parsleyleaves only
  • ⅓ cup leaves8 gFresh basilleaves only
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • 6 slices192 gWhole-wheat bread6 slices, each cut into 4 triangles

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the 6 unpeeled garlic cloves on a small square of foil, drizzle with 1 teaspoon of the olive oil (about one sixth), wrap tightly and roast for 25 minutes until soft. Let cool 5 minutes, then squeeze the garlic from the skins.
  3. While the garlic roasts, add the great northern beans, tahini, lemon juice, lemon zest, salt and black pepper to a food processor.
  4. Add the roasted garlic and blend for 2 minutes, scraping down the sides, while drizzling in the water until very smooth and fluffy.
  5. Add the parsley and basil and pulse until the hummus is flecked green. Spoon into a bowl.
  6. Arrange the bread triangles on a baking sheet, brush with half of the olive oil, and toast at 400°F (200°C) for 6 to 8 minutes, until crisp and golden at the edges.
  7. Rub the warm toasts with the cut sides of the peeled garlic clove.
  8. Swirl a well into the hummus, drizzle with the remaining olive oil (the last third), sprinkle with the red pepper flakes, and serve with the garlic toasts.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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