White Bean Hummus with Roasted Garlic and Rosemary

This dip is a nice alternative to chickpea hummus. You can use it to dip raw veggies, or dollop it on quinoa and roasted vegetables. Roasting the garlic makes it nutty and sweet. This dip features rosemary, which is an herb very high in phytonutrients that are good for the liver.

Ingredients:

• 1 can organic white beans, rinsed

• 2 teaspoon minced fresh rosemary

• 3 teaspoon freshly squeezed lemon juice

• 3 tablespoons olive oil

• 4 cloves roasted garlic

• Salt and pepper to taste

Directions:

1. First, roast the garlic.

2. Preheat your oven to 400 degrees.

3. Remove some of the papery outer layer from your head of garlic, but do not separate the cloves.

4. Cut off the top fifth of the bulb, exposing the raw tips of the cloves.

5. Drizzle the head of garlic with olive oil and wrap well with foil.

6. Bake for 45 minutes until the cloves are very soft. *You need four fat cloves

7. In a food processor, add rinsed drained beans, squeezed out garlic cloves, rosemary, lemon, olive oil and salt.

8. Blend till very smooth.

9. Refrigerate leftovers, if there are any!

Tip:

• You need four fat cloves for this recipe, but any leftover cloves can be added to beans, roasted veggies or cauliflower mash.