Recipe for our “Hummus” Bean Dip

We’re excited to share another recipe with you this week — for our “Hummus” Bean Dip! We’ve had a lot of requests for this one, so we’re very happy to share it with everyone. Enjoy!

“Hummus” Bean Dip

We use white cannellini beans instead of chick peas (Garbanzo beans.) Soak 8 oz. of dry white cannellini beans in three times the amount of water for 24 hours. Rinse and simmer, do not boil, for approximately 2 1/2 hours or until soft. Drain liquid.
**Alternate method is to buy two, 8oz. cans of cooked beans. Drain and rinse well before use.**

3 whole garlic bulbs, break down into individual bulbs. Peel and simmer in vegetable oil, just enough to cover the garlic. Cook slow 1/2 hour until browned. Drain the used vegetable oil for later use. (Tip: Left over roasted garlic oil is good for other dishes.)

1/4 lb Roasted Red Pepper, do yourself or buy in the can or jar.
1/4 bunch curly parsley.
1/4 of chopped large red onion.
1/4 cup lemon juice or five fresh squeezed lemons.

In large food processor or a large bowl (using hand mixer), add the cooked beans, roasted garlic, red pepper, parsley, red onion and lemon juice. Mix all ingredients, SLOWLY adding the rendered garlic vegetable oil mixture until it becomes the consistency of mayonnaise. You may not use all of the oil. Add salt and pepper to taste. Refrigerate. Dip should be cold when serving. Serve with any variety of crackers, thin sliced toasted breads or pitas, or whatever your imagination can create. Can be served warm if desired.


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