Roasted Garlic Hummus

Roasted Garlic Hummus from Carrie on Living | www.carrieonliving.com

This was a super easy recipe that I made using roasted garlic. To make the garlic, you just cut off the top of the bulb, wrap it in foil and bake at 400 degrees F for 30 minutes. You’ll end up with fragrant, sweet garlic that is fantastic for salad dressings or bean dips like my hummus:

Roasted Garlic Hummus from Carrie on Living | www.carrieonliving.com

I used my food processor to blend chickpeas, roasted garlic, lemon juice, tahini and pepper:

Roasted Garlic Hummus from Carrie on Living | www.carrieonliving.com

Ta-da!

Roasted Garlic Hummus from Carrie on Living | www.carrieonliving.com

Here’s the printable recipe:

Roasted Garlic Hummus
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 cups cooked or canned garbanzo beans
  • 8 cloves roasted garlic (see instructions below)
  • 1 cup lemon juice
  • 2 tablespoons unsalted tahini
  • ½ teaspoon freshly ground black pepper
Instructions
  1. To make roasted garlic, use a sharp knife to slice off the top ½″ of a garlic bulb, exposing the cloves. Wrap loosely in foil and bake in a 400° F oven for 30 minutes or until fragrant. Set garlic aside to cool.
  2. Combine chickpeas, garlic, lemon juice, tahini, and ground pepper in a food processor and process until combined, leaving a slightly chunky texture.

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Comments

  1. says

    [ Smiles ] I will be honest with you, Carrie. I have never had roasted garlic hummus; I will save this recipe, so I can try it whenever I muster sufficient courage.

  2. says

    What a lemony hummus. I love it! When I did my sweetener-free challenge, I substituted with nuts. Now that I have my sweet cravings under control, my nut consumption has also mellowed out. I think it is a good idea to add fat and protein in if you remove sweets. :)

  3. Kerry Cloud-Pitt says

    I started Monday after being in a real low energy place. A day and a half into the challenge, I was feeling such light again! The timing of this group support could not be better. Thank you so much for organizing it. I am so grateful. If you have the time, squeeze the skins off the chickpeas before you blend them (yeah, who is a food geek enough to do that? meeee!). You won’t believe the silky smoothness of your hummus. :)

  4. Jill in Chicago says

    Hi Carrie! In the pre-blended photo of hummus ingredients, your tahini looks so creamy! What brand do you use, and did you warm it before adding it to your food processor? I store my jar in the fridge and it gets pretty solid. (Maybe I need to let it get to room temp or warm it before using…)

  5. says

    Oh my favourite day! I love all the meal ideas for the week =)
    That hummus you made sounds divine!
    Glad your challenge is going well… I blew the first day, but I’ve been strong since!

  6. Courtney says

    I love roasted garlic! Is the 1 cup of lemon juice a typo, though? That seems like a LOT of lemon juice! I love lemon, though, so I will give it a try…

    • says

      Hi Courtney! You can def start with less lemon juice, but since I didn’t use any salt, I thought the juice gave it a nice flavor. Let me know what you think!

  7. says

    Hellooo!

    My first healthy vegan Friday entry, wohooo, I’m excited :-)

    So I thought I’d share some Almond Toasties (bread rolls thingies) and the heavenly creamy Cinnamon Spread I made today.

    Greetings from blustery Cornwall (UK)
    Sandra (candidadietplan.com)

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