Two 15-ounce cans Great Northern beans, rinsed well and drained
1/2 cup pine nuts, toasted
1 to 2 tablespoons fresh lemon juice, to taste
2 tablespoons Roasted Garlic (recipe follows)
1 teaspoon garlic salt
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
1/4 cup chopped roasted red peppers, for garnish
2 tablespoons parsley leaves, for garnish
Bean chips, potato chips, or fresh vegetables, for serving
2 heads garlic
2 tablespoons salted butter, at room temperature
2 pinches of kosher salt
In a food processor, pulse the beans, half of the pine nuts, the lemon juice, roasted garlic, garlic salt, and salt until blended. With the motor running, slowly drizzle in the oil and process until smooth. Taste and add more lemon juice if desired.
Pour the hummus into a small serving bowl. You can serve it at once or cover and chill before serving. Garnish with the roasted red peppers, the remaining pine nuts, and the parsley leaves. Serve with bean chips, potato chips, or fresh vegetables.
Store in an airtight container in the refrigerator for up to 4 days.
Preheat the oven to 350°F.
Cut off the top 1/2-inch of each garlic head. Cut off two squares of foil large enough to entirely enclose one head of garlic and place on a work surface. Place each head of garlic cut side down on a foil square so that it sits flat. Place 1 tablespoon butter and a pinch of salt on the uncut side of each head. Bring up the foil around each head and crimp it to seal the garlic inside. Place the packages on a baking sheet.
Roast for 45 minutes. Remove from the oven . Let the garlic stand, still wrapped in foil, for 15 minutes. Unwrap and let stand until cool enough to handle.
Once they are cool enough to handle, press the garlic out of their skins and into a small dish. Use a fork to mash the garlic into a paste. Store any extra in a covered container in the refrigerator for up to 4 days.