Roasted Garlic Hummus with Blue Runner® Navy Beans

This Navy bean hummus is a delicious spin on a classic dish created by Chef Frank Brigtsen. It is great as a side or as a spread.


 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



Preheat oven to 350°.


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


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.


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


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.


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


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.


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

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