Grilled toasted wholemeal bread is the perfect friend to this creamy white bean hummus. In fact, I got so carried away I even grilled the baby red gem lettuces (if you haven’t tried grilling your leaves before, give it a go, it’s delicious). Slather it in a lemony mustardy caper-ery dressing and your quick snack has turned into a light lunch in a matter of minutes. While the roasted garlic and white bean hummus shines on its own, I would really recommend going the full caboodle and making the zinging dressing too…it’s worth it I promise.
Roast garlic white bean hummus with a lemon mustard dressing
Roast garlic white bean hummus
(makes a generous amount, but you can always freeze the extra for another day)
230g dried cannelloni beans, soaked overnight
2 lemons, juiced
2 tbsp tahini
1 garlic head (of which you need 6 cloves)
3/4 cup extra virgin olive oil
seasoning to taste
Set the oven to 180 degrees celsius. Roast the garlic whole for 30-40 minutes until the cloves are soft. Keep 6 cloves for the hummus and set the rest aside for another dish.
Cook the beans in a pan of water according to manufacturers instructions, until they are soft and slightly mushy. Drain, and immediately transfer to the food processor as they blend more smoothly when warm. Blend away until you get as smooth a consistency as possible, or until the texture is right for you if you prefer it more chunky. Add the tahini, 6 garlic cloves, lemon juice and blend again. Finally add the olive oil, and season to taste.
Mustard and lemon dressing
1 and 1/2 lemons, juiced
2 tbsp shallot, minced
2 tbsp wholegrain dijon mustard
2 tbsp capers, finely chopped
1/2 tsp flaky sea salt
1/2 tsp honey
1/4 cup extra virgin olive oil
Mix ingredients together and check to taste.
Serve with grilled red gem lettuce, drizzle over the dressing on top of both the leaves and the hummus, and grilled wholemeal bread on the side.