I made this awesome (easy to make!) hummus last weekend, and I’m so happy with how it turned out! I combined a couple of recipes to get this one, and I think it’s a keeper. I will definitely be making this often, especially since there is no tahini in it, so it’s pretty affordable to make. It’s perfect served with fresh veggies, tortilla chips, or pita bread. I can’t vouch for this personally, but I hear that hummus is really good as a sandwich spread. Anyone want to share any creative ways to eat hummus?
Roasted Garlic Hummus
1 small head of garlic (about 8 cloves)
1 tsp. olive oil
1/4 tsp. salt
1 can garbanzo beans (chickpeas), drained (liquid reserved)
1 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. salt
a few grinds of black pepper
1 tsp. ground cumin
Preheat the oven to 350 degrees. Slice off the top (pointed end) of the head of garlic. Place a square of aluminum foil on a baking sheet and set the garlic head on it. Wrap the foil around the garlic, leaving an opening at the top. Drizzle with 1 tsp. olive oil and sprinkle with 1/4 tsp. salt. Close foil around garlic head, and place in preheated oven for 40 minutes, or until garlic is soft and fragrant.
Into the bowl of a food processor, dump drained chickpeas, olive oil, lemon juice, salt, pepper, and cumin. Add roasted garlic by squeezing out each clove from the head. Pulse everything in the food processor until well blended, stopping to stir as needed. If not thin enough, add reserved bean liquid (or water), 1 Tbsp. at a time, until desired consistency has been achieved. (We like ours a little chunkier, but you can make it smoother if you want.)
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