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