Ingredients
- 15 oz can Garbanzo Beans (Chickpeas)
- 1 bulb Garlic
- 4 Tbsp, divided Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Freshly Ground Pepper
- Juice of 1 Lemon
- 1 Tbsp Tahini
- 1 tsp Honey
- 1-2 Tbsp Filtered Water
Optional Garnish
- 4-5 Garbanzo Beans (Chickpeas)
- 3-4 cloves of Roasted Garlic
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Sweet Paprika Powder
- 1 Tbsp Fresh Curly Parsley
Directions
Hummus 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 Nikki Sharp’s 5-Day Detox.
Her detox includes a diet of 6 small vegan meals a day and drinking lots of water and green tea.
Her detox 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!
Steps
1 Done | Roast The GarlicPreheat 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. |
2 Done | Make The HummusDrain 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 |
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Joni, this is the best roasted garlic hummus recipe I have ever tasted!
So simple to make and delicious – Thanks!!