Easy Roasted Garlic & White Bean Hummus (Creamy Dip)

While traditional hummus relies on chickpeas, this recipe uses Cannellini beans (white kidney beans) for a “Gold Standard” texture. Because white beans have thinner skins than chickpeas, they blend into a professional-grade purée that is exceptionally smooth without the need for peeling. From an expertise perspective, the secret to the airy consistency is the “emulsion order”: we whip the tahini and lemon juice first before adding the beans, and finish with ice water to shock the fats into a creamy suspension.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 30 Min (for roasting garlic)
• Total Time: 40 Min
• Yield: 6 Servings (approx. 2 cups)
• Calories: 145 kcal per serving

Ingredients:

The Foundation

• 1 can (15 oz) Cannellini Beans, drained and rinsed
• 1 entire head of Garlic
• 1/3 cup Tahini (Essential for authentic creaminess)
• 1/4 cup Fresh Lemon Juice
• 1 tbsp Extra Virgin Olive Oil (plus more for drizzling)

The Seasoning

• 1/2 tsp Cumin
• 1/2 tsp Salt
• 2-3 tbsp Ice Water (The professional secret for fluffiness)

The Garnish

• Fresh Parsley, chopped
• Smoked Paprika
• Whole Pine Nuts (Optional)

Preparation Steps:

1. The “Gold Standard” Roast

1. Preheat your oven to 400°F (200°C). Slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with oil and wrap tightly in foil.
2. Roast for 30–35 minutes until soft and caramelized. Squeeze the cloves out when cool. This removes the harsh “bite” of raw garlic, replacing it with mellow sweetness.

2. The Tahini Whip

3. In a food processor, combine the tahini and lemon juice. Process for 1 minute, scrape down, and process for another 30 seconds.
4. Technique: This “whipping” step incorporates air into the tahini paste, ensuring the final hummus is light and fluffy rather than dense.

3. The Creamy Blend

5. Add the roasted garlic cloves, rinsed beans, olive oil, cumin, and salt. Blend for 2 minutes until smooth.
6. Professional Tip: While the motor is running, slowly drizzle in the ice water one tablespoon at a time. The cold water reacts with the oils to create a pale, ultra-creamy emulsion.

4. Plating

7. Spread into a shallow bowl, using a spoon to create deep swirls.
8. Fill the swirls with high-quality olive oil and sprinkle with smoked paprika and parsley.

Expert Tips:

• Bean Selection: Cannellini beans are preferred over Great Northern or Navy beans because they have a naturally buttery texture that yields the smoothest result.
• Texture Fix: If the hummus feels slightly grainy after step 3, simply continue blending for another 2–3 minutes. High-speed friction is necessary to fully break down the bean skins.