Roasted Garlic Hummus
Have I mentioned how much a love my food processor? This thing is a champ! I make almond butter every week now and hummus is next to join the line up. It is so simple!! And buying hummus with tons of preservatives for 5 bucks is getting old. Matt and I absolutely LOVE roasted garlic. Now you have to really love that garlic flavor to get into this hummus and you will need some gum after if you have any plans at all after consumption… but it is SO WORTH IT! One thing that was hard to track down for me to make hummus was tahini. My local Ralph’s didn’t have it, Trader Joe’s was a no go, but Von’s was my savior! I got a big tub of it and now I can make hummus non stop!! It is so easy to throw together and also easy to change up the recipe when you want a new flavor. I can’t wait to try a few that I have been dreaming of!
The key to getting super creamy hummus is to first put the tahini and lemon juice in the food processor and let it go for a minute or two. This will whip up the tahini so when you add the garbanzo beans they just melt into creamy goodness! I love eating hummus with carrots or these tasty Ak Mak crackers from TJs. I used to be scared of them because they are really healthy and super whole grain (and that used to scare me?) but they are so tasty!! The sesame seeds on them go perfectly with the hummus! I have yet to find a pretzel that doesn’t have tons of ingredients I can’t pronounce, but usually I love pretzels with hummus too.
Make this super quick hummus for your next shindig or just for yourself to eat on the couch while wathing the new season of OITNB…… just me??? 🙂Print
Roasted Garlic Hummus
- 1/4 cup fresh lemon juice, about 1 large lemon
- 1/4 cup tahini
- 4–6 cloves roasted garlic (see note for how to roast)
- 2 tablespoons olive oil, plus more for serving
- One 15-ounce can chickpeas, also called garbanzo beans, drained, water reserved
- 1/2 to 1 teaspoon kosher salt, depending on taste
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps whip the tahini, making smooth and creamy hummus possible.
- Add the olive oil, garlic and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid(set aside) then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of reserved chickpea water until the consistency is perfect.
- Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil.
- **NOTE: To roast garlic, throw cloves into some foil with a little olive oil, salt and pepper. Wrap foil around garlic and cook in a 425 degree oven for about 30 minutes or until garlic is browned.