Garlicky Borlotti Bean Hummus

I work in the community and am constantly on the road so it proves to be pretty difficult to always eat all that healthy. I am definitely a fan of healthy foods but when I'm on the road, it is sometimes just easier and/or cheaper to snag some McD's nuggets. but with my upcoming trip to Florida [I'M AT THE AIRPORT RIGHT NOW!!] I wanted to try and find some healthy snacking recipes that I can eat on the fly and take on the road. hummus is always something that comes to mind. but plain hummus?? I don't know... it really doesn't do it for me. I need some serious flavor in something if I am going to be dipping veggies in it. so, of course I thought, roasted garlic! & fresh herbs. both of those things always make everything better. at least in my world! I also had several boxes of beans leftover that my friend Colin brought over to me. one of the types were Borlotti Beans, which I've never cooked with. they are similar to white beans with a little bit of a sweeter flavor. I processed those babies up with some fresh lemon juice and parsley for brightness, arugula for pepper, roasted garlic and za'atar for flavor and tahini, olive oil and water for smoothness.

you can make this dip ahead of time and pack it up in individual to-go containers along with some pita chips/crackers and/or veggie sticks [bell peppers, cucumber, radishes, celery, carrot, etc.] it would also go well as an appetizer along side my Za'atar-Spiced Beet Dip, Roasted Garlic & Herb Labneh, Yogurt [pita] Flatbread and other Mediterranean dishes


Yields: 2 cups Prep Time: 10 minutes + 35 minutes for roasting garlic


1 head of garlic, roasted

1 (13.4 oz.) cannellini beans, drained & rinse

2 Tbsp. lemon juice

2 Tbsp. tahini

¼ cup fresh parsley

1 cup arugula, packed

2 scallions, chopped

2 Tbsp. olive oil + more for drizzling

1-2 Tbsp. [ice cold] water, as needed

1 tsp. kosher salt

2 tsp. Za’atar

equipment needed: food processor


Preheat the oven to 400°.

Cut off the top end of your head of garlic, making sure to expose the tips of each clove.

Lightly drizzle the top with olive oil. Wrap the entire head of garlic in tin foil.

Roast for 35 minutes, or until the garlic is soft to the touch.

-- Be careful when handling the garlic, it will be extremely hot!

When it is done, open up the tin foil to let air in and let it cool until you are able to handle it.

Gently squeeze all of the garlic out of its skin and into the food processor.

Add the drained and rinsed beans, lemon juice and tahini to the food processor.

Blend until smooth and paste-like, 1-2 minutes.

Add the parsley, arugula, scallions, salt and Za’atar and pulse until well-incorporated, about 2 more minutes.

With the food processor running, slowly add 2 Tbsp. olive oil and 1 Tbsp. cold water.

If the hummus is too thick, add more water 1 Tbsp. at a time until it’s reach desired consistency.

Scrap all of the hummus out into a bowl and serve or cover and allow it to cool in the fridge.

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