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:

Let’s add roasted garlic to this hummus.  It’s super simple to roast garlic.

Here are the 4 easy steps to roasting garlic:

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.

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

1. 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.

2. 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. 

3. Add aquafaba, lemon juice, oil, garlic, paprika and salt.  Pulse until mixture is combined and to desired texture (chunky or smooth). 

4. Serve with whole grain pita bread or crackers and/or carrots, cucumbers and sliced mushrooms. 

 

Enjoy eating simply,

-Vicki

P.S. If you like this recipe, snap a photo and share it on social media.  Please tag me @vsrnutrition.  Feel free to sign up for my weekly Nourishing Notes newsletter (sign up in the side bar).   Hope you swing back, again, soon!