A few weeks ago, while my mom and I were at the grocery store, she picked up a container of garlic hummus. I asked her if she had tried it before and she said it was one of her favorite things. I had only had hummus one other time in my life before and remember thinking that it was “okay, not great”. Since garlic is a favorite of mine, I definitely knew I wanted to try it. When we got home, we opened up the container along with the pretzel crisps we bought to go with it. After one scoop, I was hooked. It was AMAZING!! I began snacking on it throughout the afternoons and was quite sad when the container was empty. I knew that I had to get some more, only this time, I decided to make it from scratch. Several of my friends make their own hummus, so I knew it couldn’t be too hard. The hardest part of this recipe is finding tahini in your grocery store. If you already know where to get some, you were one step ahead of me. After asking around, I found it in the health section of the grocery store, near the peanut butter. I also heard you can get it on Amazon! Once I got all my ingredients and played around with the amounts of each item, I can finally say I have mastered the roasted garlic hummus. This is out of this world yummy, a healthy snack, and definitely something I will be keeping in my house!
I like to eat mine with pita chips or pretzel crisps, but you can also eat this with veggies, crackers, bread, etc. It lasts about 4 days in the refrigerator, so you have plenty of time to go through it! Trust me, its addicting, hehe!! Enjoy!
- 2 heads garlic
- 4 tbsp olive oil, divided
- 1 (15.5 oz) can chickpeas (also called garbanzo beans), rinsed and drained
- 3 tbsp plus 1 tsp lemon juice
- 2 tbsp tahini
- 1/2 tsp salt
- Dash of Cayenne Pepper
- Chopped Parsley
- Rub papery skin off the garlic heads.
- Cut the tips of the garlic off, to expose the garlic cloves slightly.
- On a piece of tin foil, place the garlic, root down.
- Drizzle the two garlic heads with 2 tbsp olive oil and close up tin foil to create a sealed pouch.
- Place pouch in preheated oven, 350, and roast for about 45 minutes.
- Remove from oven and allow to cool until you can touch the garlic without burning your fingers.
- In a food processor, squeeze the roasted garlic into the bowl. *The garlic cloves should just slide right out of the skin easily.
- Add the remaining 2 tbsp oil, chickpeas, lemon juice, tahini, and salt to the food processor.
- Place lid on processor and puree on high for about 30 seconds, or until smooth.
- Pour hummus into a bowl and sprinkle a dash of cayenne pepper, some chopped Parsley, as well as a splash of extra olive oil.
- Serve with crackers, veggies, pita chips, etc.