Hummus. Who doesn’t love hummus? But most of us don’t have the ingredients on hand to just whip some up. So I offer this alternative. You probably have all of these items right now.
I cheat on the roasted garlic. I put some garlic (a lot) in a sauce pan, cover it with oil and put it on the burner until it begins to bubble. Then to a 300 degree oven for about an hour. Drain the oil and save for cooking with or making vinaigrettes (see Spring 2022 issue). Store the roasted garlic in the fridge.
If you have a can of white beans, Parmesan cheese, lemons and the roasted garlic, you are good to go. This spread is fabulous and you can adjust amounts of everything to get what you want. Serve with bread, on a grilled chicken sandwich, or put a dollop on your pasta with fresh herbs.
Ingredients
- 1 large can or 2 small cans good white beans (I like cannellini but any white bean will do)
- 1 cup of roasted garlic
- 1 cup of grated Parmesan cheese
- ¼ cup fresh lemon juice
- Salt and pepper to taste
Preparation
Put it all in a food processer and blend until smooth. Enjoy!
