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.
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
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.
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.
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.