Sometimes, I just want to write about food when it’s not Friday.  Soooo, my “Good For You Friday” posts might be a little random going forward.  My acupuncturist gave me this recipe for Garlic and White Bean Hummus and it is SO GOOD.  She always tells me to eat tons and tons of garlic whenever I get sick, which is a bit of a tall order, don’t you think?  I mean, how can one consume a whole bulb of garlic or more per day?  Not only does this hummus solve that dilemma, it is so delicious that you can serve it to guests and even hummus-haters will be converted.  Also, try serving it to your little ones; Annabel loves it.

| Garlic and White Bean Hummus | (makes about 2 cups)

• 1 can cannellini beans or other white beans, drained
• 4 bulbs of garlic
• juice of 1.5 lemons
• 1/4 cup extra virgin olive oil, plus 2 tablespoons
• 3 teaspoons fresh rosemary or herb of your choice, chopped
• sea salt and black pepper to taste

Preheat over to 300* F.  Cut the tops of the garlic bulbs off with a knife, exposing the individual cloves.  Place the bulbs in a baking dish, exposed side up.  Drizzle with the 2 tablespoons of olive oil and a dash of salt and pepper.  Bake the bulbs for 30 minutes, or until the garlic is golden brown and soft.  Remove the bulbs from the oven and allow them to cool for a few minutes.  Squeeze the cloves directly into a blender or food processor (I love my Vitamix).  Add the beans, lemon juice, olive oil and blend until smooth and creamy.  Then, add the rosemary, salt and pepper and blend again.  The hummus stays good in the fridge up to a week.

All Photos: Bette Walker

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