I eat so much hummus on a weekly basis that I finally decided to try to make it myself. It seems like a really impressive recipe, but is incredibly easy and tasty, and has become one of the most-requested things that I make (and not just in our house!). The roasted garlic adds a nice dimension of subtle flavor, and you can skip it if you want, but why not just try it once?
—– You willllllll tryyyyyy the roastedddd gaaarrrllliiicccc ——
Omg weird, didn’t you just get the urge to break out a garlic bulb to roast??
ROASTED GARLIC HUMMUS (Serving size varies, depending on your house’s level of hummus consumption)
– 2 cans chickpeas (15.5 oz each), rinsed and drained
– 1 whole garlic bulb
– 1/3 C. tahini
– 1/3 C. EVOO
– Approx. 1 C. chicken broth (or vegetable broth for a full vegan side)
– 1/2 lemon, juiced
– 1 tsp. paprika
– 2 tbsp. freshly chopped parsley (flat leaf)
– 1/2 tsp. kosher salt
– 1/2 tsp. freshly ground pepper
1. Preheat oven to 450.
2. Lop the top off a full bulb of garlic, and discard. Place garlic bulb in a muffin tin, drizzle with olive oil, and cover tightly with aluminum foil. Bake for approx. 30 – 40 minutes, or until garlic is roasted.
3. Squeeze out the roasted cloves of garlic (or use a fork to extract) into a large mixing bowl.
4. Add chickpeas, EVOO, tahini, lemon juice, paprika, parsley, salt & pepper to the mixing bowl. Stir well to combine.
5. Add mixture to a Food Processor, pulse to combine, then add the chicken or veggie stock little by little as you continue to blend the chickpea mixture. The consistency will change from kind of chunky to fluffy and thick – keep adding the broth until you have the consistency you want.
6. Cover and refrigerate for at least 3 hours. The flavors will continue to combine and deepen over this time, so when you add seasonings after blending it, make sure to add a little less than what you think it really needs.
7. Serve with carrots, celery, the ever-popular pretzel chip, or use as a spread on sandwiches or apps.