Roasted Lemon & White Bean Hummus

• 1 whole Lemon
• 2 cans (14 1/2 Oz. Size) Great Northern Beans, Rinsed And Drained
• 2 Tablespoons Tahini
• 1 clove Garlic, Pressed Through A Garlic Press
• 1/2 teaspoons Cumin
• 1/2 teaspoons Kosher Salt
• 2 Tablespoons Olive Oil
• 1 Tablespoon Chopped Fresh Parsley (optional)
• 2 Tablespoons Pine Nuts, Toasted (optional)
• Olive Oil, For Drizzling (optional)

1. Preheat your oven to 450 F.
2. Halve the lemon and trim off the ends so they will lay flat in an oven-safe dish.
3. Roast for 20-30 minutes then remove the dish from the oven and let lemons cool.
4. In the bowl of your food processor, fitted with the blade, add the beans, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon.
5. Secure the lid and process until smooth.
6. Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.
7. Note: To toast pine nuts, simply toss them into a dry pan and heat over medium.
8. Toss every so often until they are fragrant and golden.
9. This should take about 5 minutes.

lemon, beans, tahini, clove garlic, cumin, kosher salt, olive oil, parsley, nuts, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-lemon-white-bean-hummus/ (may not work)