I love hummus!
If you are following a Mediterranean-style of eating plan, hummus is a staple, right? This bean dip is perfect with vegetables, whole grain pita bread or crackers or use it as a spread on wraps, sandwiches, toast or dolloped over a baked potato.
This hummus is made with garbanzo beans (aka chickpeas), but you can make it with whatever bean you’d like. These legumes are chock full of total body goodies, such as protein, potassium, iron, B6 and magnesium.
Jazz up hummus with:
Fresh herbs: rosemary, basil, cilantro or dill
Spices: smoked paprika, hot Hungarian paprika, sumac, cumin, cocoa powder (dark chocolate)
Roots: turmeric, ginger and garlic
Veggies: spinach, artichokes, carrots, red bell peppers
Nuts: pine nuts
Let’s add roasted garlic to this hummus. It’s super simple to roast garlic.
Here are the 4 easy steps to roasting garlic:
Preheat oven to 400 degrees F.
Remove the tissue paper-thin layer from the outside of the garlic bulb.
Cut off the very bottom tip of the bulb – not the root side as that holds the cloves together.
Brush the cut side with extra-virgin olive oil, cover with tin foil and place in a ramekin or make a batch of garlic bulbs, covered and place in a muffin tin to roast. Roast for 40 minutes. You can finish under the broiler for 1 minute to further brown, if you want.
Roasted garlic softens and easily forms a paste. It’s perfect for pureeing into hummus. It’s also super tasty thrown into warm pasta, rice or spreading on whole grain toast.
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Easy Roasted Garlic Hummus
Smooth and creamy, this pureed chickpea hummus is the perfect appetizer or accompaniment to a meal.
- 1 15-ounce can garbanzo beans/chickpeas Reserve 1 tbsp of the liquid
- 1/4 cup tahini
- 1/2 large lemon juiced
- 2 tbsp extra-virgin olive oil
- 4-5 cloves roasted garlic
- 1 tbsp smoked paprika
- pinch salt
- Roast the garlic first.Preheat oven to 400 degrees F.Remove the tissue paper-thin layer from the outside of the garlic bulb.Cut off the very bottom tip of the bulb – not the root side as that holds the cloves together.Brush the cut side with extra-virgin olive oil, cover with tin foil and place in a ramekin or make a batch of garlic bulbs, covered and place in a muffin tin to roast. Roast for 40 minutes. You can finish under the broiler for 1 minute to further brown, if you want. Set aside.
- Put the chickpeas in a strainer with a bowl underneath to save the liquid aquafaba. In a food processor, add chickpeas and tahini and pulse until smooth.
- Add aquafaba, lemon juice, oil, garlic, paprika and salt. Pulse until mixture is combined and to desired texture (chunky or smooth).
- Serve with whole grain pita bread or crackers and/or carrots, cucumbers and sliced mushrooms.