Last night David and I had our friends Jeff & Debby over for dinner. David and Jeff are on a 12 week health plan which includes LOTS of working out and adhering to a strict diet. You know, lots of protein, complex carbs, and veggies. It’s been good for me, too. It means I’ve had to cook healthier and my love for cheese has had to come to a bit of a halt. But, after one week of cooking very healthy, I can honestly say I don’t miss the cheese that much! Anyway, planning for a healthy dinner party is somewhat difficult.
Luckily, I remembered that one of my favorite bloggers, Laurie at Simply Scratch had just blogged this beautiful Roasted Lemon Hummus. I knew I had to make it for our dinner party. Plus, roasting a lemon sounded cool, since I’d never done it before.
I would have loved to eat this hummus with some pita chips, but serving it with fresh vegetables made it guilt free. Also, don’t you think these vegetables look so much prettier than a bowl of pita chips? I was so happy when Debby mentioned that these three vegetables were her favorite to snack on.
I have a confession, too. Before yesterday, I had never bought Tahini. Anytime a hummus recipe called for it, I’d try to use something else or omit it. Mostly because it’s pretty expensive at Whole Foods. Luckily, this big jar was on sale for like $5.50! I put that baby in my cart so fast! Hopefully now I’ll be making lots more new hummus recipes.
This was easy to make and went over well with our guests. I’ll definitely be making it again in the future. Laurie suggests topping it with fresh parsley, but I went with basil, because I had it on hand. I also think fresh rosemary would be delicious. Pretty much any fresh herb would work on this hummus (except cilantro).
Roasted Lemon Hummus
Recipe adapted from Simply Scratch
1-3 garlic cloves, depending on how much you like garlic
2 (15 oz) cans Great Northern Beans, drained & rinsed
2 tablespoons tahini
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon Kosher salt
1 tablespoon fresh herbs (basil, flat leaf parsley, rosemary)
1. Preheat oven to 450 degrees. Cut lemon in half. Then cut a little piece of the bottom of the lemon off, so that it will sit up right. Place lemon in baking dish and roast for 20-30 minutes.
2. In the bowl of a food processor; pulse garlic until finely chopped. Add beans, tahini, olive oil, about 1 tablespoon lemon juice, cumin, and salt and puree for 3 minutes. Remove hummus from processor and place into a serving bowl. Top hummus with a drizzle of olive oil, squirt of lemon, and fresh herbs.