Roasted Garlic Hummus
I had summer picnics in mind this month! Hummus is a delicious, nutritious, versatile spread that is the perfect complement to crunchy summer vegetables and crisp crackers. It’s easy to find in stores but it’s also really easy to make yourself. I love how simple these ingredients are and you can use this recipe as a starting point for fun, customized flavors (like beet hummus or roasted red pepper hummus). Garbanzo beans aka chickpeas are high in fiber and a source of plant-based protein while tahini and extra virgin olive oil provide healthy fats. If you don’t want to use the oven in the summer heat, raw garlic works too but if you have any difficulty digesting raw garlic, roasted is the way to go.
- 1 15oz can chickpeas, drained
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- Juice of ½ a lemon
- 3-4 roasted garlic cloves (ingredients: 1 head of garlic, extra virgin olive oil)
- Dash of salt
To roast garlic:
- Remove the outer skins from a whole head of garlic, and slice the top quarter of the head off, exposing the cloves.
- You can roast the head of garlic wrapped in aluminum foil or in a small oven-safe dish with a lid. Whichever method you choose, drizzle the head of garlic with a few teaspoons of olive oil and then either wrap it in aluminum foil or do this after placing it in your dish.
- Bake at 400F for 40-60 minutes, until browned and caramelized but not burnt. You can check on the progress at 40 minutes and return to the oven if necessary.
- Add all ingredients to a food processor or blender. Combine until smooth! Thin with water until you achieve your preferred consistency. About ¼ cup of water is recommended.
- Season further if you’d like. Serve with vegetables like cucumbers, carrots, radishes, peppers, peas, and crackers. Also great to add to salads or other dishes! Store in the refrigerator.
To learn more about Alyssa and her work, please visit Live Free and Thrive Nutrition.