Lately I’ve been finding myself making hummus almost every week, either just to snack on or to take to dinner with friends. I used to make hummus with raw garlic, but then I stumbled across this recipe on pinterest and my world was forever changed. It’s all about the roasted garlic.
Put your chick peas (drained), lemon juice, tahini, salt, olive oil, and cumin into the blender. Pulse it on low a few times to break it up. The trick to hummus is pulsing. If you try to blend it too quickly it’s not going to work and you’ll be fussing with the blender.
Once the garlic is done roasting, start to peel it. This is the hardest part of this recipe but it is worth the messy, sticky, garlic fingers. I promise you. Put aside 3-4 cloves of garlic (or more if you love garlic like I do). Put the remaining cloves in the blender.
After you get the hummus out of the blender and into a bowl, drizzle more olive oil over the top. Then, add in the chopped remaining garlic cloves, parsley, crushed red pepper, and sea salt to the top.
1 large head garlic (3-4 cloves pulled for garnish after roasting)
2.5 Tbsp olive oil, divided
1 can chick peas, drained
Fresh lemon juice from 1 lemon (or 3 Tbsp)
3 Tbsp tahini
1/2 tsp kosher salt, or to taste
1/4 tsp ground cumin
2 – 3 Tbsp water
Chopped fresh parsley and red pepper flakes, for garnish
Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic. Season lightly with salt and pepper. Wrap foil up around garlic and roast 35 – 45 minutes.
Add chick peas, lemon juice, tahini, salt and cumin to a food processor then pulse mixture 2 minutes. Add remaining 2 Tbsp olive oil, add remaining garlic cloves to the food processor (don’t forget to set aside 3 – 4 cloves for the garnish). Pulse 1 minute, then add water, and pulse 1 – 2 minutes longer until you reach your desired consistency. Feel free to use less or more water than listed.
Rough chop remaining roasted garlic cloves and parsley. Plate hummus, drizzle 1 – 2 Tbsp more olive oil to taste, and sprinkle with parsley and red pepper flakes. Serve with fresh veggie, pita chips, or pretzel chips. Store in refrigerator in an airtight container.
Recipe Source: Cooking Classy
Do you guys have any other healthy dip recipes you love? If so, share them with me below in the comments!