- 15 ounces cooked (canned) Garbanzo Beans (Chickpeas)
- 1 whole bulb Garlic
- 4 Tablespoons, divided Extra Virgin Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly Ground Pepper
- Juice of 1 Lemon
- 1 Tablespoon Tahini
- 1 teaspoon Honey
- 1 Tablespoon (or more) Filtered Water
- 5 Garbanzo Beans (Chickpeas)
- 4 cloves of Roasted Garlic
- 1 teaspoon Extra Virgin Olive Oil
- 0.5 teaspoon Sweet Paprika Powder
- 1 Tablespoon, chopped Fresh Curly Parsley
This roasted garlic hummus is the traditional with a roasted garlic twist.
During the preparation time for my wedding day, as any other bride would, I worked out more and did some detoxing to lose weight.
One of the best detox plans I came across was a plant-based 5-day detox.
The detox includes a diet of 6 small vegan meals a day and drinking lots of water and green tea.
This introduced me to a lot of new and healthy changes which I have adopted to my everyday life.
I started using a lot less salt, fats and sugars.
One great recipe I learned to make at home from this detox is hummus.
I’ve always loved hummus but never knew how easy it was to make myself!
Though I no longer make the detox hummus version, I think I’ve perfected a few versions of this hummus myself, especially this roasted garlic one!
Hummus is traditionally made with chickpeas, also known as garbanzo beans, tahini, lemon juice and garlic!
This hummus dip recipe is based on the traditional with a couple of adjustments.
It is a Middle Eastern condiment made from toasted ground hulled sesame and can be served by itself as a dip or used to make hummus, baba ghanoush, and halva.
When buying tahini, you want to look for a light and runny tahini. The thicker the tahini, the more bitter it will taste.
Roast The Garlic
Preheat your oven to 400F.
Carefully separate the garlic cloves from the bulb making sure the skins stay on then toss them into an oven safe skillet or a baking sheet and drizzle with about 2 tablespoons of olive oil.
Without the skins, the garlic will burn while roasting.
Roast the garlic for 15-20 minutes until lightly browned and soft.
After the garlic has roasted, transfer onto a paper towel lined plate and allow to cool.
Next, peel the garlic cloves and set aside.
Make The Hummus
Drain and rinse the garbanzo beans then add to a food processor or blender along with the peeled garlic cloves, salt, pepper, lemon juice, tahini paste, 2 tbsp of olive oil and honey/maple syrup.
Blend until smooth then add 1 tablespoon of water then blend again. If the hummus is still not creamy enough, add another tablespoon of water and blend again.
Give the hummus a taste and adjust salt and/or pepper, if needed.
You can now store your hummus in an air-tight container in the refrigerator.
If you plan on serving right away scoop it out onto a plate or bowl then drizzle with a bit of olive oil and garnish with some extra garbanzo beans, roasted garlic cloves, paprika powder and chopped parsley.
I like eating the hummus with me favorite veggies and crackers.
Watch the recipe video here: Roasted Garlic Hummus