White BeanArtichoke Hummus with Roasted Garlic

1. 1

   Preheat oven or toaster oven to 350F.

2. 2

   Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp.

3. 3

   oil.

4. 4

   Wrap foil around garlic, and roast in oven 30 minutes, or until soft.

5. 5

   Cool.

6. 6

   Wilt spinach in large skillet over medium heat until most of liquid has evaporated.

7. 7

   Cool, and squeeze out excess liquid with hands.

8. 8

   Set aside.

9. 9

   Place cannellini beans in bowl of food processor.

10. 10

    Squeeze cloves from roasted garlic head into food processor, and discard skin.

11. 11

    Add 2 Tbs.

12. 12

    reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbs.

13. 13

    oil.

14. 14

    Puree until very smooth.

15. 15

    Add artichoke hearts and spinach, and pulse until chopped, but still chunky.

16. 16

    Garnish with ground sumac, and drizzle with oil (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.