White Bean Ranch Hummus

First, just let me say that I made rotini in a creamy basil tomato sauce for a main dish and all three kids had THREE servings each! If you have kids, make this dish. I am pretty sure they will love it. I also wanted to make hummus but had no chickpeas or lemon juice. So, I made this tasty dip which is a mix between hummus and ranch dip. It tastes best when refrigerated a bit.

INGREDIENTS

- 4 cloves garlic, skins on

- 1 can cannelini beans, rinsed and drained

- 2 tbsp tahini

- 1 tsp paprika

- 1 tsp tarragon

- 1 tsp parsley

- 1 tsp dill

- 1/2 tsp salt

- freshly ground pepper

- 1 tsp apple cider vinegar

- water or oil, as needed

METHOD

1. Dry roast garlic in a small pan over medium heat for about 10 mins, until soft. Remove skins.

2. Put all ingredients in a food processor and blend until smooth. Add in some water or oil if needed to get it to all blend.