Three-Bean Roasted-Garlic Hummus

This is a recipe that Georgia created herself after she learned to make hummus in a kids' cooking class. She figured different kinds of beans and roasting the garlic might make it even tastier. We think she was right. This makes a lot—enough to share, or for a potluck or party. Serve it with whole grain crackers or cut raw veggies like carrots, red, green, or yellow bell peppers, or zucchini. 

Hands-on time:
20 minutes
Total time:
20 minutes
and 1/2 cups

Kitchen Gear

Small pan
Measuring spoons
Can opener
Food processor (adult needed)
Rubber spatula


2 tablespoons olive oil
2 cloves garlic, peeled
1 15 ounce can cannellini beans, drained and rinsed
1 15 ounce can chickpeas, drained and rinsed
1 15 ounce can red beans, drained and rinsed
  pinch of salt
  pinch of black pepper


  1. Put the pan on the stove and turn the heat to low. Add 1 teaspoon of the olive oil and the garlic cloves. Let them cook slowly until they are dark brown all over, about 10 minutes. Remove the pan from the heat and set it aside. 
  2. Put the beans, garlic cloves, the oil they were cooked in, the remaining olive oil, salt, and pepper in the bowl of a food processor fitted with a steel blade and put the top on tightly. Process the mixture until smooth, about 1 minute. Add a little water (about 1 tablespoon at a time) if the mixture is too thick. Taste the hummus. Does it need more salt? If so, then add it and taste again.
  3. Scrape the hummus into a bowl using the rubber spatula and serve. 

A "pinch" is the small amount you can pinch between your finger and thumb.