Roasted Garlic Butter Bean Hummus
Making hummus is super easy, delicious, and uses simple pantry staples. We use butter beans instead of chickpeas for a creamy texture. Hummus is great to add to meals (like our falafel bowl) or to have as a healthy high-protein snack with your favourite veggies.
- 2 cans Chantal Organics Butter Beans, rinsed and drained
- 3 tbsp Chantal Organics Hulled Tahini
- 4 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 garlic* head
- 1 lemon, juiced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp sea salt, or to taste
- Serve with (optional):
- Baby carrots
- Baby radishes
- Cucumber, cut in strips
- Capsicum, cut in strips
Preheat the oven to 200°C. Cut the top of the garlic head off so the top of the cloves are exposed. Wrap the garlic in tinfoil. Bake for 40 minutes, until deliciously roasted and completely soft. Let cool.
Squeeze the roasted garlic from the skins and add to a blender with remaining hummus ingredients. Blitz on high until smooth, adding water if necessary. Season to taste with salt.
Serve butter bean hummus in a bowl with a drizzle of olive oil and a sprinkle of smoked paprika (optional). Serve with your favourite veggies or in a falafel bowl.
If you’re low on time then skip step one and add two cloves of raw garlic (or 1 tsp garlic powder) to the blender instead.
This makes a large portion, so you can freeze half for later. Perfect for pulling out during a busy week!
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