roasted garlic hummus
Roasted garlic hummus might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 5 and costs 75 cents per serving. One portion of this dish contains approximately 6g of protein, 16g of fat, and a total of 231 calories. 8453 people were impressed by this recipe. A mixture of olive oil, garlic, sumac, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Healthy Seasonal Recipes. Overall, this recipe earns an awesome spoonacular score of 84%. Similar recipes include Hummus 3 Ways: Roasted Red Pepper, Roasted Garlic Or Traditional, Roasted Garlic Hummus, and Roasted Garlic Hummus.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 15 1/2-ounce can chickpeas, drained and rinsed
2 heads garlic
3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)
4 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish
2 tablespoons tahini
Equipment:
oven
serrated knife
aluminum foil
baking pan
food processor
Cooking instruction summary:
Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
Step by step:
1. Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic.
2. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish.
3. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor.
4. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute.
5. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
Nutrition Information:
covered percent of daily need
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