A healthy gluten free Roasted Garlic White Bean Hummus, a must have on the go snack option when those tummy grumbles start.
When Cason was little it was easy to just let him fall asleep on me. He wasn’t little by any means, in fact he was actually a little over 9 lb. at birth but he still felt tiny enough to me.
For the longest time the only way I could get him to fall asleep when he was a baby was rocking him to sleep. Which meant he was curled in the fetal position on my chest with his precious chubby cheeks smooched on me over my heart so he could hear my heart beat.
As he got bigger those sweet cuddle times started to become few and far between. Now its a battle to get him to go take a nap or go to bed, its like the kid doesn’t like to sleep.
Sometimes, in a rare moment, God gives me that precious cuddle time gift back. Yesterday, it was time for little man’s nap so I put him down. I was exhausted too and I decided to go into the living room to take a power nap, 30 minutes later I see Cason coming out of his room with his long spiderman blanket to lay down by our dog on the floor. I called him up onto the couch and told him he could take a nap with mommy.
As we both got comfortable on the couch I fell asleep right away and woke up 30 minutes later with Cason curled up on my chest, cheek smooched on my heart, just like when he was little. As I sat there looking at him sleep I couldn’t help but feel so thankful! Last year, 2014 we struggled with trying to have a baby, my heart still wants one badly, but I am content. I am content because God has already given us one precious little boy that has filled my heart up to overflowing with love. If all we ever have is one, I am ok with that because one is all I need.
Do you feel like this whole sharing from the heart and then awkward entry into a food description has started to become my “thing”?
I kinda feel like it has. But you know what, I embrace the awkward. Sometimes its good to just share what your feel, cry it out, have a good laugh, and then get down to business. It unites people, at least I think it does. 🙂
So, getting down to the business part. This Roasted Garlic White Bean Hummus, one word … de-lish!
First off if you’ve never made roasted garlic before, get on it, it is incredible. I actually did a tutorial on how to roast garlic a couple months back so now you really have no excuse!
This White Bean Hummus starts off with Roasted Garlic and honestly, roasting the garlic is the only work you have to do for this hummus recipe. The rest of it you just throw it in a blender or food processor and puree away! The white beans give this dish a nice earthy taste, and I love it. Tastes different, almost more unique than hummus.
It is the perfect quick on hand snack to have around if you get the munchies during the day or would be perfect for your next game day party since we are getting closer and closer to superbowl sunday! 🙂
PS this Roasted Garlic White Bean Hummus is paired with the Homemade Baked Pita Chips I made last week!
- Serves: 2 cups
- Serving size: ¼ cup
- Calories: 159
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 21 g
- Sugar: 0 g
- Sodium: 344 mg
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
- 2 (15 oz) cans of cannellini beans, drained and rinsed
- 2 tablespoons of tahini
- juice of 1 lemon
- 5-6 roasted garlic cloves (here are directions on how to roast garlic)
- ½ teaspoon of cumin
- ¼ teaspoon of smoked paprika
- 3 tablespoons of olive oil
- 5 fresh basil leaves
- salt & fresh black pepper
- In a blender or food processor add the beans, tahini, lemon juice, roasted garlic, cumin, salt, pepper, and fresh basil.
- Pulse the blender a couple of times until the mixture is roughly chopped and slowly add in the olive oil.
- Puree the mixture until smooth.
- Serve, garnish with chopped basil and olive oil.