Garlic and sage in this hummus, sounds just scrumptious

DINUTRITION

This recipe was adapted from the “Reebar Modern Food Cookbook.” White beans give hummus a much creamier texture than chick peas and roasted garlic provides a mellower flavour than raw. 

Ingredients:

2 cans (15 ounces each) white kidney or cannellini beans, drained and rinsed

2 garlic bulbs

Juice of one lemon

4 tbsp fresh chopped sage (or 2 tsp dried)

1/4 cup pine nuts, toasted (if you leave out the pine nuts, it is still good)

1 tsp salt

3 tbsp olive oil

1/4 – 1/2 cup water

Directions:

To make roasted garlic: Cut off the top of a garlic bulb. Pour a bit of olive oil into over the exposed cloves and wrap the bulb in tinfoil. Cook at 400°F for 20-30 minutes until the cloves are soft and a sweet, garlicky aroma wafts from the oven (check periodically). Allow to cool.

Hummus: Squeeze the roasted garlic flesh from…

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Categories: Uncategorized

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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