White BeanArtichoke Hummus with Roasted Garlic

• 1 large head garlic
• 2 Tbs. plus 1/4 tsp. olive oil, divided, plus more for drizzling, optional
• 4 cups baby spinach
• 1 15-oz. can cannellini beans, rinsed and drained
• 1 12-oz. jar marinated artichoke hearts, drained, liquid reserved
• 3 Tbs. lemon juice
• 1 14-oz. can artichoke hearts, rinsed and drained
• 1 tsp. ground sumac, for garnish

1. Preheat oven or toaster oven to 350F.
2. Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp.
3. oil.
4. Wrap foil around garlic, and roast in oven 30 minutes, or until soft.
5. Cool.
6. Wilt spinach in large skillet over medium heat until most of liquid has evaporated.
7. Cool, and squeeze out excess liquid with hands.
8. Set aside.
9. Place cannellini beans in bowl of food processor.
10. Squeeze cloves from roasted garlic head into food processor, and discard skin.
11. Add 2 Tbs.
12. reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbs.
13. oil.
14. Puree until very smooth.
15. Add artichoke hearts and spinach, and pulse until chopped, but still chunky.
16. Garnish with ground sumac, and drizzle with oil (if using).

garlic, olive oil, baby spinach, cannellini beans, hearts, lemon juice, hearts, ground sumac

Taken from www.vegetariantimes.com/recipe/white-bean-artichoke-hummus-with-roasted-garlic/ (may not work)