White Bean Hummus with Sage and Roasted Garlic
I wanted to make hummus but realized I was out of chickpeas.
I wanted to make hummus but realized I was out of chickpeas.
- Carbohydrate 3.16905 g
- Cholesterol 0 mg
- Fat 15.5823750388016 g
- Fiber 0.354249997138977 g
- Protein 2.1228 g
- Saturated Fat 2.14987000535772 g
- Serving Size 1 1 Serving (66g)
- Sodium 395.157291864463 mg
- Sugar 2.81480000286102 g
- Trans Fat 2.00946500105075 g
- Calories 154 calories
Step-by-step
- Preheat oven to 425. Place the garlic on a small square of foil and drizzle with about 2 tsp olive oil). Wrap and roast for 20 minutes.
- When garlic is tender and cool to the touch squeeze the cloves into the bowl of a food processor. To be honest, I did this step last and I actually scraped the very hot roasted garlic with a large chef's knife to get out all the goodness. But you should probably be more patient than I.
- Add the drained beans, the sage, lemon juice, and the salt and process until smooth. Slowly drizzle in the olive oil while continuing to process. Taste for seasoning.
The Cannellini Advantage
Cannellini beans yield a naturally softer, creamier purée than chickpeas because their skins break down more easily under a blade. Canned beans must be thoroughly drained and rinsed to remove canning liquids that leave a metallic tang in the finished dip. Processing warm ingredients helps emulsions form, meaning roasted garlic blended straight from the oven incorporates oils much faster than cooled cloves.Garlic Roasting Mechanics
Whole heads wrapped in foil require a 425 degree oven for 20 minutes to caramelize the natural sugars inside each clove. Squeezing softened garlic directly into the food processor prevents bitter notes that occur if the papery skins accidentally get processed. Extra-virgin olive oil drizzled slowly through the feed tube while the motor runs creates a stable, glossy suspension.Fresh Herb Dynamics
Fresh sage leaves contribute pungent, earthy essential oils that dried herbs simply cannot replicate due to volatile compounds lost during dehydration. Using dried sage requires scaling back the quantity significantly, though the aromatic profile remains overwhelmingly woody rather than vibrant. Food processors handle whole tender leaves effectively if pulsed before continuous blending begins.
