Our family comes from a long line of garlic fiends.
We faithfully keep the Garlic Capital of the World in business. Hubby and I talk about going to the garlic festival in Gilroy, CA as if it’s Disney World. We’re shamelessly nerdy like that.
And hummus…well, suffice it to say a batch of hummus gets devoured almost as quickly as chocolate around here. Almost.
Garlic + Hummus = Dream Snack 💞
But wait. Roast the garlic first; it’s ridiculously easy. Then you’ll have yourself a blissful batch of Roasted Garlic Hummus, ready to cure the munchies.
It’s gluten-free, vegan, protein-packed, and most importantly…totally guilt-free.
A few die-hards will put time into removing the skinny “shell” off the garbanzo beans. I’m not one of them, and I suspect most of you don’t have the extra hours either. And honestly, it’s delicious either way.
Simply lob all that goodness straight into your food processor. Neither the order nor the appearance matters. If you don’t own a food processor, you can use a powerful blender (you might have to do a bit of scrape and blend action.)
Stand back and let ‘er go. The smoother the better, so go ahead – blend your heart’s content.
Whirl it, buzz it, pulse it, work it.
Note: This activity can be surprisingly cathartic on a stressful day. Just sayin’.
Garlic Roasted Hummus is spectacular with a variety of chips, veggies, and breads. Forget the mayo; hummus is amazing in sandwiches.
Feel free to throw yourself a big ‘ol pita party.
Don’t mind if I join ya.Print
Roasted Garlic Hummus
Roasted Garlic Hummus hits the jackpot. Watch it disappear, from Game Day parties to afternoon snack attacks. Healthy, guilt-free indulgence at its best.
- Prep Time: 10 mins
- Total Time: 10 mins
Yield: 8-10 1x
- Cloves of 1 whole, large roasted garlic
- 2 cans (15 oz each) low-sodium garbanzo beans, drained (reserve the liquid)
- juice of 1 medium lemon
- 1/2 cup tahini (100% pure sesame paste)
- 2 TB extra virgin olive oil, plus extra for drizzle
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 1/2 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- toasted sesame seeds for garnish
- paprika for garnish
- Place all ingredients (except sesame seeds and paprika) in food processor. Process until smooth and creamy. Add in as much of the reserved liquid from garbanzo beans as needed to reach desired consistency. Process again until smooth. If needed, season with additional kosher salt and pepper.
- Use a rubber spatula to carefully transfer hummus into serving container. Garnish with toasted sesame seeds and sprinkle with paprika. Serve with chips, veggies, breads, or in sandwiches.
Leftover hummus keeps well in an airtight container in fridge, up to a week.
- Category: snack, appetizer
Did you make this?
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Source: Chew Out Loud