My daughter, Juliette, and I kind of have a thing for hummus.
Especially made with roasted garlic.
The first time I bought hummus, I got it thinking, “Yes! A snack the kids won’t steal off my plate”.
Not so much.
Juliette will lick the bowl clean given the chance. She loves it as much as I do and we have been buying it on a regular basis ever since. But a while ago I decided to try making it myself, cause that’s just how I roll (and it’s cheaper!)
So I actually went with Ina Garten’s recipe for this, but she doesn’t roast the garlic, I think it is too strong of a garlic flavor if you don’t roast it.
But roasted? Oh man, watch out. My kids devoured the entire batch in about 10 minutes.
Roasted Garlic Hummus
Prep time
Total time
Recipe By: Megan
Recipe type: snack
Serves: 2 cups
Ingredients
- 6 cloves roasted garlic **Instructions for roasting included below**
- 2 cups canned chickpeas, drained, liquid reserved
- 1½ teaspoons kosher salt
- ⅓ cup tahini (sesame paste)
- 3 tablespoons freshly squeezed lemon juice (2 lemons)
- 2 tablespoons water or liquid from the chickpeas
Preparation Instructions
- Combine all the ingredients in a food processor, run until the mixture comes smooth and creamy, adding a little more liquid from the chickpeas if necessary.
- Serve at room temperature drizzled with a little extra virgin olive oil and sprinkled with paprika with fresh veggies, toasted pita or chips.
- **To roast your garlic: Place a head of garlic in a small baking dish, drizzle with olive oil, cover with tin foil and bake at 400˚ until the cloves are soft and golden brown, about 30 minutes.
is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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