Holiday Hummus (Arugula & Roasted Garlic White Bean Hummus with Pomegranate

• Vegan
• Gluten free

• Produce

  • 1 cup Baby arugula, packed
  • 1 (15 oz can Cannellini beans
  • 2 tbsp Chives
  • 1 head Garlic
  • 1 Lemon
  • 1/4 cup Parsley, fresh leaves
  • 1 Pomegranate arils

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 6 tbsp Olive oil

Found on nospoonnecessary.com

Ingredients

• 1 head of Garlic
• 3 TBS Olive Oil, plus more for drizzling garlic
• 1 (15 oz) can Cannellini Beans – drained and rinsed
• 2 TBS Tahini
• 1 Lemon, juiced (about 2 TBS)
• 1 Cup Baby Arugula, packed
• ¼ Cup Fresh Parsley Leaves, gently packed
• 2 TBS Chives – roughly chopped
• ½ tsp Kosher Salt, plus more to taste
• 3 TBS Olive Oil
• Pomegranate Arils, for garnish

Directions

• Roast the garlic: Preheat oven to 400 degrees F. Cut the top (1/4’’) off of the head of garlic. Place garlic on a small sheet of aluminum. Drizzle with a bit of oil and sprinkle with salt. Wrap garlic up tightly in the foil. Place the foil directly on the center oven rack and roast for 40 minutes. Remove from oven and allow to cool slightly. When cool, squeeze the roasted cloves out of the skins and into a small ramekin or bowl.
• For the hummus: Meanwhile, in the bowl of a small food processor add the beans and process until roughly chopped, about 1 minute. Add the tahini and lemon juice and process until smooth and paste-like, about 1-2 minutes. Add 5 large roasted garlic cloves, arugula, parsley, chives and salt. Process, scraping down the sides of the bowl as necessary, until incorporated, about 2 minutes.
• With the processor running, slowly stream in the (3 TBS) olive oil. If hummus is too thick, slowly stream in water, 1 tablespoon at a time, until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.
• To serve: Transfer to a serving bowl and drizzle with a bit of olive oil on top and sprinkle with pomegranate arils. Enjoy!