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Roasted Garlic Hummus with Blue Runner® Navy Beans


  • Step 1 Preheat oven to 350°.

  • Step 2 Roast the garlic: Slice the tops off the whole heads of garlic, just enough to expose the garlic cloves, about ¼-inch.

  • Step 3 Grease the bottom of a pie pan or baking pan with 1 Tablespoon of olive oil. Place the heads of garlic in the pan, cut side down. Cover with aluminum foil and bake at 350° until the garlic cloves are very soft and tender, about 1 hour. Remove from oven and let cool for 15-20 minutes.

  • Step 4 Using the broad blade of a Chef’s knife, mash the roasted heads of garlic to extract the roasted garlic cloves. Set aside.

  • Step 5 While the garlic is roasting, cook the navy beans: In a pot, add the water, washed beans, 2 teaspoons of salt, and bay leaf. Bring the mixture to a boil. Reduce heat and cook at a low boil, stirring occasionally, until the beans are very soft and tender, about 1 hour.

  • Step 6 Drain the beans, reserving the cooking liquid. Discard the bay leaf. Refrigerate the beans until fully chilled.

  • Step 7 In a food processor, add the cooked beans, roasted garlic, Tahini, 1 ½ cups of reserved cooking liquid, 4 Tablespoons of olive oil, the lemon juice, 1 Tablespoon of salt, and cayenne pepper. Process the mixture until smooth.

  • Step 8 Serve the Roasted Garlic Hummus with pita bread, chips, or vegetables for dipping.


  • 5 heads whole garlic
  • 1 Tablespoon olive oil
  • 12 cups water
  • 1 lb. Blue Runner® navy beans, washed
  • 2 teaspoons salt
  • 1 bay leaf
  • 4 Tablespoons Tahini (sesame paste)
  • 1 ½ cups reserved cooking liquid from beans
  • 4 tablespoons olive oil
  • 3 Tablespoons lemon juice
  • 1 Tablespoon salt
  • ¼ teaspoon ground cayenne pepper