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Last month, I went on a crazy cleanse. Now, now, it wasn’t what you’re thinking. There was no weird juice to drink every day and I wasn’t starving. More on that later…but I did have to cut a lot of things out of my diet. Specifically, for 30 days I didn’t consume dairy, gluten, soy, or sugar.
That new way of eating definitely took some getting used to, that’s for sure. But I did learn a lot about what my body responded well to and what it didn’t (which is why I did the whole thing anyway).
But in this new way of eating, I found that there were a couple recipes and snacks that I could eat almost every day and be totally content. Once such thing was hummus. After all, it is gluten free, dairy free, sugar free, and soy free. Perfection! I know some people don’t enjoy hummus, but I found all different varieties that I like (even a chocolate one!) that were all perfect for a plant-based diet or vegetarian way of eating.
So if you’re looking for a flavor-packed hummus recipe, then this is it! This hummus recipe is anything but boring with an added touch of roasted garlic swirled in. It’s perfect for dipping pita bread, crackers, and veggies for a tasty Spring and Summer appetizer!
Roasted Garlic Hummus
Perfectly roasted garlic takes on a sweeter taste and adds an amazing oomph of flavor to smooth and creamy hummus.
Roasted Garlic
- 1 bulb fresh garlic
- Extra Virgin Olive Oil
Hummus
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup well-stirred tahini
- 1 teaspoon roasted garlic
- 2 Tablespoons Extra Virgin Olive Oil
- ½ teaspoon ground cumin
- Salt to taste
- 2 Tablespoons water
Roasted Garlic
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Preheat your oven to 400°F.
- Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves or garlic.
- Using a sharp knife, cut ¼ to ½ in from the top of the cloves, exposing the individual cloves of garlic.
- Put garlic in a baking pan or muffin tin, cut side up.
- Drizzle with olive oil and make sure the tops of each of the exposed garlic cloves have oil on them.
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Cover the bulb with aluminum foil and bake for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
- Cool and remove the roasted garlic cloves from their skins by squeezing them out from the bottom and pushing up.
- You can eat it as is, spread on toast, mix with pasta, or any number of uses!
Making the Hummus
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In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides of the bowl and then process for 30 seconds more.
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Add the olive oil, roasted garlic, cumin, and a ½ teaspoon of salt to the processor.Process for 30 seconds, scrape the bowl down, and then process for another 30 seconds.
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Add half the chickpeas to the processor and blend for 1 minute. Scrape the sides and bottom of the bowl. Add the remaining chickpeas and process until thick and smooth (about 1 to 2 minutes).
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Add the water to the processor, along with any additional salt (if you feel it needs it).
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To serve, put the hummus in a bowl with a swirl of olive oil and a tablespoon of roasted garlic on top.
Store in an airtight container in the refrigerator and it will keep up to one week.
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