This recipe was adapted from the “Reebar Modern Food Cookbook.” White beans give hummus a much creamier texture than chick peas and roasted garlic provides a mellower flavour than raw. 


2 cans (15 ounces each) white kidney or cannellini beans, drained and rinsed

2 garlic bulbs

Juice of one lemon

4 tbsp fresh chopped sage (or 2 tsp dried)

1/4 cup pine nuts, toasted (if you leave out the pine nuts, it is still good)

1 tsp salt

3 tbsp olive oil

1/4 – 1/2 cup water


To make roasted garlic: Cut off the top of a garlic bulb. Pour a bit of olive oil into over the exposed cloves and wrap the bulb in tinfoil. Cook at 400°F for 20-30 minutes until the cloves are soft and a sweet, garlicky aroma wafts from the oven (check periodically). Allow to cool.

Hummus: Squeeze the roasted garlic flesh from the skins. Blend all of the ingredients (except water) together in a blender or food processor. Add water until a desired consistency is reached. Refrigerate for up to 3 days. Makes about 2 cups.

Nutrition (per 1/8th of the recipe, or about 1/4 cup):

  • Calories: 145
  • Carbs: 12 g
  • Protein: 4.6 g
  • Fat: 8.5 g
  • Fibre: 3.2 g