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As you may recall from my birthday haul post from last week, my sweet sister bought me the Magnolia Table Cookbook for my 24th (after only the gentlest of nudging from me, of course). It has 125 recipes that she cites as great for gathering, whether that means you and your partner, or a big party. And while I can’t say they’re all the healthiest of recipes (see: mac & cheese loaded with panko breadcrumbs) they do add a certain southern charm to our grownup recipe rotation. The first recipe I tried was Joanna’s White Bean Hummus, which was a major hit at my 4th of July gathering. Even, I might add, amongst people who claimed to not like hummus at all.
In addition to being a rousing success, the other great thing about Jo’s white bean hummus was how easy it was. All you needed was a frying pan, food processor and the ingredients.
I know what some of you are thinking. A food processor?! How dare I call this recipe easy when you need fancy stuff like a food processor?! I know, I was thinking the same thing when I first got Magnolia Table and saw all the kitchen tools Jo has. But as it turns out, there are manual food processors you can crank by hand and get awesome results (plus a lil’ workout). And they’re only $30 compared to $60 and up for an automatic one! You can get mine right here from Amazon. It even has a suction cup on the bottom so it doesn’t slide around while you’re churning!
Magnolia Table White Bean Hummus
So you’ve seen the gorgeous result and heard the rumors that it’s delicious and simple. Now, how do you make it yourself?
I’ll start by throwing it out there that you probably have most of the ingredients in your house already. It calls for two cans of Great Northern beans, which are the base along with the nuts. Then you really only need lemon juice, salt, garlic, garlic salt, and olive oil! If you’re missing any of those kitchen staples, allow me, as your twenty-something guru, to say you’ll need them in your future of adult cooking, so invest in them now.
Now, the Magnolia Table official white bean hummus recipe calls for roasting two heads of garlic. If you have two heads of garlic and a half hour to spare, this is what you should do first. It takes the longest, and you can get other things done while you wait, like toasting your pine nuts. If you’re going by the book, follow these steps right below. If you’re using chopped garlic from your fridge like me, skip past the bullet points!
- Preheat oven to 400 (or use a toaster oven)
- Peel the crispy outer layers of the garlic heads and cut a bit off the tops, just exposing each clove
- Place them in a baking pan, drizzle with olive oil and cover the exposed top with tinfoil
- Bake for 30-35 minutes, or until slightly soft if you press on them
If you’re skipping that, or while you’re waiting, toast your pine nuts. Just dump ’em in a dry frying pan and put them on med/high heat. This should take ten minutes or so, until they start getting brown. Shake ’em around a couple times. This process gives them a smokier flavor that adds depth to the rest of the hummus.
After you’ve done this bit of prep, all you have left to do is dump everything (minus garnish) into your cheap and wonderful food processor, and process away! You top it off with more pine nuts, roasted red peppers for some color, and some fresh parsley! Another great thing Magnolia Table told me about Jo’s white bean hummus is that the longer it sits, the longer the flavors blend together. So, you can hold onto your leftovers or send them home with your friends and family. Graciously offer your gorgeous creation to those poor twenty-something souls who don’t read Uninspired for easy recipes from the hottest cookbooks.
And then pat yourself on the back for a job well done.
The Magnolia Table White Bean Hummus is the newest addition to your grownup recipe book.
- 2 15oz cans Great Northern Beans, rinsed & drained
- ½ cup pine nuts, toasted
- 1-2 tbsp fresh lemon juice
- 2 tbsp roasted garlic
- 1 tsp garlic salt
- 1 tsp kosher salt
- ½ c extra virgin olive oil
- ½ c chopped roasted red peppers, for garnish
- 2 tbsp parley leaves, for garnish
- fresh veggies
- Grind up the beans, half the toasted pine nuts, the lemon juice, garlic, garlic salt, regular salt, and olive oil in your food processor.
- Pour the mixture into a serving bowl and add your garnish- the peppers, other half of the pine nuts, and parsley. Serve with fresh veggies.
- Store in the fridge for up to four days.