For hard-cores, hummus, the Middle Eastern, dip is defined as cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

For me, as long as it is a white bean blended with garlic, salt and lemon juice, it’s hummus.

So if you are a hard-core this recipe has a problem. It’s not really hummus.

So I’ll concede, if I must, that it’s not hummus.

It’s better than hummus.

Way.

Better.

See for yourself and let me know what you think.

Better than Hummus, Hummus
printer friendly

1 head garlic

1 TBS olive oil

a sprinkling of salt

a grinding of pepper

a dash of chili powder

as much as you dare of cayenne

1 15 oz. can cannelloni beans, drained, and rinsed

1 lemon, juiced

1/2 tsp salt

1/2 tsp cumin

Preheat oven to 400 degrees.

Slice the top off of the garlic (do not peel) and place in a foil lined cake pan. Drizzle with the olive oil. Sprinkle with a bit of salt, pepper, chili powder and a dash of cayenne.

Roast for 30 minutes or until golden brown.

Let cool and drain the oil into a small dish.  Squeeze out garlic cloves into your food processor or high-speed blender. Be careful with the papery skins. They do try to stick to your fingers and find their way into your spread. Add beans, cumin, salt, and lemon juice. Process until smooth. Taste and adjust the flavor and thickness.  A bit of water or more lemon juice can be used to thin it, even more, if you like. I say you can never have too much fresh lemon juice.  Scoop out into a small serving dish and drizzle the reserved seasoned, garlicky, olive oil goodness over the top.  Toasted pine nuts won’t hurt, either.

Then fight them off.

This stuff is so good!  We almost always double the recipe.  I like it best with a nut cracker and veggies for spreading and dipping. You could eat it with pita chips or even tortilla chips.

However you eat it, it makes healthy, gluten-free, garlicky breath, high fiber snack.

I wish I had doubled it today……

I won’t breathe on you.

I promise.