Roasted Lemon & White Bean Hummus

• 29 oz. Cannelini Beans, (drained and rinsed)
• 1/2 cup Chickpeas, (drained and rinsed)
• 4 tbsp. Tahini
• 2 Garlic Cloves
• 1 tsp. Cumin
• 1/2 tsp. Dijon Mustard
• 1/2 Red Onion, (chopped)
• 1/2 tsp. Sea Salt
• 2-3 Lemons

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1. Preheat oven to 400F.
2. Quarter the lemons, then roast for 15-20 minutes. Set them aside to slightly cool.
3. In a high-speed blender or food processor, add in the chopped red onion and garlic cloves. Pulse 2-3 times, until the onions are fine.
4. Add in the cannelini beans, chickpeas, cumin, dijon mustard, sea salt, tahini, and juice of the roasted lemons. Blend until smooth and creamy.
5. Garnish with a drizzle of olive oil, toasted pine nuts, and roasted lemon slices.

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