Roasted garlic gives this oil-free hummus recipe a ton of flavor, along with tahini and freshly-squeezed lemon juice. You’ll love this as a healthy dip or spread.
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:
I used my food processor to blend chickpeas, roasted garlic, lemon juice, tahini and pepper:
Here’s the printable recipe:
- 2 cups cooked or canned garbanzo beans
- 8 cloves roasted garlic (see instructions below)
- 1 cup lemon juice
- 2 tablespoons tahini
- ½ teaspoon freshly ground black pepper
- 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.
- Combine chickpeas, garlic, lemon juice, tahini, and ground pepper in a food processor and process until combined, leaving a slightly chunky texture.
A pinnable image:
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