This has to be the BEST Hummus recipe ever in my opinion! Roasted Garlic Hummus! The creaminess of pureed chickpeas, Tahini, roasted garlic and spices make this hummus one for your summertime snacking menu.
I love snacking on hummus in summertime, it is light delicious and super healthy for you. Chickpeas are high in protein and low in saturated fat so you can snack guilt free with some veggies instead of pita chips or bread. Although I am a self professed carboholic so I always have some pita chips in my pantry to accompany my hummus.
If you are new to Mediterranean food the amount of garlic that gets used is pretty impressive and you probably heard roasted garlic and thought, no way too much garlic flavor for a dip. Well let me assure you that in this recipe with the garlic being roasted it is not as pungent and adds a rich, sweet and smokey flavor to the hummus. Nothing to fear my friends I can guarantee you will thoroughly love this hummus.
This recipe for Roasted Garlic Hummus could not be simpler to make outside of roasting the garlic all you have to do is puree the ingredients together in a food processor and Voila the perfect healthy summertime snack dip.
Ingredients:
- 2 heads garlic
- Extra virgin olive oil
- 2 1/2 cup chickpeas, canned
- 4 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water, more as needed
- Salt
- 1/2 tsp smoked paprika
- 1 tsp cayenne pepper
- 3 tbsp chopped fresh parsley, for garnish
Directions:
Preheat oven to 425 degrees F.
Remove the papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that’s large enough to wrap around and make a packet. Lightly drizzle with olive oil. Fold the foil up. Bake in oven for 40 minutes. Remove from heat and let cool briefly, then separate the cloves and peel gently s the cloves will be quite mushy.
In the bowl of a food processor, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, smoked paprika and cayenne. Blend until smooth. Be sure to add a little more water as needed if the hummus is too thick, puree until you achieve desired smooth texture. You can also add a little more lemon juice to taste as well. Adjust salt and spices as you desire.
Spread the roasted garlic hummus in a bowl. Add a generous drizzle of extra virgin olive oil. Top with parsley.
Serve with warm pita bread or toasted crostini and assorted vegetables.
Pin this Roasted Garlic Hummus recipe to your favorite Appetizer, Healthy Eating or Snack Pinterest board for later!
Roasted Garlic Hummus
The best recipe for Roasted Garlic Hummus! Roasted garlic mixed with chickpeas, tahini, olive oil, lemon and spices for a low cal treat!
- 2 Heads Garlic
- Extra Virgin Olive Oil
- 2 1/2 Cups Chickpeas (Canned)
- 4 Tbsp Tahini
- 3 Tbsp Lemon Juice
- 2 Tbsp Water
- 1/2 tsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 3 Tbsp Fresh Parsley (chopped)
- Salt and Pepper (to taste)
-
Preheat oven to 425 degrees F.
Remove the papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that’s large enough to wrap around and make a packet. Lightly drizzle with olive oil. Fold the foil up. Bake in oven for 40 minutes. Remove from heat and let cool briefly, then separate the cloves and peel gently s the cloves will be quite mushy.
In the bowl of a food processor, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, smoked paprika and cayenne. Blend until smooth. Be sure to add a little more water as needed if the hummus is too thick, puree until you achieve desired smooth texture. You can also add a little more lemon juice to taste as well. Adjust salt and spices as you desire.
Spread the roasted garlic hummus in a bowl. Add a generous drizzle of extra virgin olive oil. Top with parsley.
Serve with warm pita bread or toasted crostini and assorted vegetables.