Traditional Middle Eastern hummus is made with chickpeas and tahini, a paste made from pressed sesame seeds. Tahini gives humus that amazing creamy texture we all love so much but by mixing olive oil with soft cannellini beans you’ll achieve next-level creaminess. Serve this dip with homemade pita or naan bread, or a selection of cut vegetables; Cauliflower and grape tomatoes are especially delicious.

White Bean Hummus with Roasted Garlic

Makes 1 ½ cups


14 oz. cooked cannellini beans
¼ cup olive oil + 1 teaspoon to drizzle
1 head of garlic
1 teaspoon fresh oregano, finely chopped (substitute dried if necessary)
½ teaspoon smoked sea salt (substitute regular salt if necessary)
1 teaspoon ice cold water
1 teaspoon pine nuts (optional)
1/2 teaspoon paprika (optional)


Preheat oven to 350 degrees Fahrenheit. Wrap the garlic in aluminum foil and roast, directly on the oven rack for 25 minutes. Allow the garlic to cool and then gently remove two of the cloves from the skin. Reserve the rest of the clove for another use.

Drain the liquid from the cooked or canned cannellini beans and rinse the beans in cold water. Add to a bowl with two roasted garlic cloves, 1 teaspoon oregano and ½ teaspoon smoked sea salt. Toss with a fork to combine.

Transfer the bean mixture to the bowl of a food processor and add half the oil. Blend for ten seconds, then add the rest of oil and 1 teaspoon cold water, blend for another 5 seconds. Spoon into a shallow bowl and drizzle 1 teaspoon of olive oil on top as well as paprika and pine nuts.