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Created by:
Lynne Feifer
Roasted Garlic Hummus
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Ingredients
▢
1 15
ounce
can of garbanzo beans/chickpeas
drained with water reserved and rinsed
▢
5
cloves
roasted garlic
(directions for roasting below)
▢
2 ½
tablespoons
olive oil
▢
2
tablespoons
tahini
▢
juice of half a lemon
▢
½
teaspoon
salt
▢
¼
freshly ground black pepper
▢
⅛
teaspoon
cumin
▢
1-2
tablespoons
reserved chick pea water
Instructions
To Roast the Garlic
Preheat oven to 400 degrees F.
Peel the outer skin away from a whole head of garlic, leaving the individual cloves intact.
With a sharp knife, cut 1/4 -1/2-inch away from the tops, so that the individual cloves of garlic are exposed.
Place the head of garlic onto a square of aluminum foil. You'll be using this to wrap it in.
Drizzle olive oil and gently massage it into each clove.
Wrap the garlic in the aluminum foil and place into preheated oven to bake for 30 minutes or until cloves are tender.
Allow the garlic to cool so that it can easily be handled and by squeezing the ends of each clove remove the garlic from the skin.
Can be eaten alone, used in this hummus recipe, mashed on bread or toast, used in pasta sauce, and a variety of other ways.
Roasted Garlic Hummus
Place all of the hummus ingredients with only one of the tablespoons of reserved chickpea water into a blender or food processor.
Mix until completely smooth and well blended, adding the additional water if needed.
Store in a tightly covered container in the refrigerator.
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