Anyone who knows me knows that I love hummus. I have it most days enjoyed as a dip, spread onto crackers or toast, or thinned to create a sauce for pasta
or eaten straight from the tub.
This hummus recipe does require some planning as the roasting of the garlic does take some time, however I have since started to roast a garlic bulb whilst doing meal prep, I just pop the bulb in with a tray of vegetables I’m roasting. Not only can the roast garlic be used in this hummus but you can use the cloves in pasta dishes, other dips or spread straight onto gluten-free bread or crackers.
Garlic has been used throughout history for its health benefits and medicinal properties. Garlic is a great source of vitamin C and B6 plus trace amounts of a number of other nutrients.
Roast Garlic Hummus
- 1 bulb garlic
- 1 tsp. olive oil
- 1 400g tin of chickpeas drained & rinsed
- 1 1/2 Tbsp. fresh lemon juice approx. half a lemon
- 1 Tbsp. extra virgin olive oil
- 3 Tbsp. tahini
- water to thin
- salt to taste
- Pre-heat oven to 200C/400F.
- Remove the outside papery skin from the bulb of garlic but keep the bulb intact. Trim off the top of the bulb to expose the tops of the garlic cloves and drizzle with the one teaspoon of olive oil.
- Wrap the garlic bulb in foil and place on the oven shelf and cook for 40-60 minutes until the cloves are soft.
- Once the garlic is cooked, remove from the oven and allow to cool.
- Squeeze the cooked garlic cloves out of their skins into a food processor along with the remaining ingredients, except the water and blend until smooth.
- If you prefer a thinner consistency of hummus, add some water one tablespoon at a time and blend again until you get the desired consistency.
- Store the hummus in an airtight container in the fridge for up to 5 days.