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::super snack:: Roasted Garlic & White Bean Hummus

So?!  Did everyone watch LOST last night?  What did you think?  Were you at a Lost viewing party?  We were.  It was absolute craziness.  Everyone came dressed as a character.  Since I had baby showers to attend earlier in the day, I went as Off-Island Kate.  The version where she is getting ready for her court appearance.  In other words, since I had makeup on, this seemed like the easiest solution.  PTB went as On-Island Disheveled Jack.  In other words, it was an excuse not to clean up his stubble.  OR, it was an excuse for me to draw tattoo’s on his arms.  Something I have not done since before we were married  hahahaha.  As many people joke, who knows if Chinese symbols on people’s arms actually mean what they think they mean.  Instead of replicating Jack’s tattoo perfectly, I tattooed the symbols off the Chinese menu for Chicken with Broccoli onto his arm.  And then drew him a chicken and a broccoli.  🙂

Ah, enough LOST talk.  I should have made something for yesterday, and if I did, it would have been island-y and tropical.  Or it would have been wild boar.  Instead, I was running around all day like a crazy person.  All weekend really.  No time to cook.  Only time for snacks.  So an easy, anytime snack is what you get on this Monday!

What You Need
1 head of garlic
1 can cannellini beans
1 Tbsp tahini
1/4 cup olive oil
salt & pepper

Start by roasting the head of garlic.  A single head of garlic is easiest to roast in a toaster oven.  Peel the outer layers of paper and slice off the top so that the cloves are exposed.  Drizzle with olive oil and wrap in foil.  Roast for about 30 minutes in a 400F oven.

Once the garlic is roasted, allow it to cool a bit so you can easily remove the cloves.  Drain and rinse the can of beans and put everything into a food processor.  Blend until you reach your desired consistency.

To add a little variety, we split our batch in half.  One we left as is, one we added 3 Tbsp of harissa for a spicier richer flavor.

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