I consider myself a snacker, and unfortunately I typically go for something salty, like chips, or sweet, like chocolate. I needed a change, and I decided to be adventurous and try hummus. I fell in love with the creamy texture and I’ve been eating it ever since. One thing I’ve discovered about hummus is that you can make it from scratch, and it’s easy! For this recipe, I went for a classic garlic hummus, which can be easily dressed up if you so choose. Personally, I prefer adding basil pesto or sriracha when I want a twist on this hummus!
What you need:
Garbanzo beans, cooked
Tahini Paste (sesame seed paste)
Crushed Red Pepper
Set the oven to 375F. Take a piece of foil, big enough to accommodate an entire head of garlic. Remove and peel the garlic cloves. Toss in some olive oil. Add the garlic to the foil and wrap the foil around it, creating a purse. Place it on a sheet tray, to prevent oil dripping on the bottom of the oven. Roast for about 30 minutes; the garlic will be soft and aromatic.
In a food processor add the cooked garbanzo beans, tahini paste, lemon juice, water, roasted garlic, salt, pepper, cumin, and turmeric. Process until there are no clumps. The hummus should be smooth. Transfer to a serving bowl and garnish with a sprinkle of crushed red pepper and drizzle of olive oil.
Roasted Garlic Hummus
Makes about 5 cups
2 15oz cans garbanzo beans, drained
⅓ cup tahini paste
Juice of 1 lemon
¼ cup water
1 head of garlic
4 TBSP olive oil
1 tsp cumin
1 tsp turmeric
1 tbsp salt
1 tbsp pepper
1 tsp crushed red pepper
- Set the oven to 375F. Separate the garlic cloves and peel them. Toss them in 2 TBSP of olive oil and place onto a piece of foil. Fold the foil up to encompass the garlic. Place the foil pouch on to a sheet tray to trap any leaking oil. Roast for 30 minutes, the garlic should be soft and aromatic.
- Add the garbanzo beans, roasted garlic, tahini paste, water, lemon juice, salt, pepper, and turmeric. Blend in a food processor until smooth.
- Spoon into a serving bowl and garnish with crushed red pepper and remaining olive oil.