This is a nice twist on hummus that everyone finds intriguing. We pair this with roasted vegetables in a sprouted wheat wrap sandwich. It is also a wonderful dip for crudité or healthy crackers.
4 cups cooked organic navy beans
6 large garlic cloves roasted (see Notes)
½ cup tahini
1/3 cup lemon juice
1 tablespoon Bragg liquid aminos
1 tablespoon chopped fresh rosemary
dash of cayenne pepper
1. Process all of the ingredients in a food processor. Adjust the seasonings to taste. Serve cold.
Makes: about 5 cups
Notes: To roast garlic cloves (which mellows their flavor), preheat the oven to 350°F. Place the peeled cloves onto a baking sheet and roast for 20 minutes. Turn the cloves over and continue to roast for another 20 minutes, or until golden brown and soft.