On Wednesday we talked about three hummus recipes that we made last week. We gave you the full recipe for our spinach hummus the other day, but in an effort not to bore you with an endless string of hummus recipes, we’ve held off giving you the second edition. (Even though can you ever really be bored with hummus recipes? We don’t think so…)
But now that we’ve given you a one-day intermission, we think you’re ready for round two! 🙂
This roasted garlic hummus is much more traditional, but traditional doesn’t mean boring! An entire bulb of roasted garlic went into this batch, so it definitely wasn’t lacking in flavour!
If you’ve never roasted garlic before, you really must. When you roast garlic, the cloves turn so soft and buttery, you could practically spread it on toast! The strong and pungent flavour that is so characteristic of raw garlic is also mellowed-out considerably when roasted, which is why you can put an entire bulb of it in one batch of hummus without reeking of garlic for a week 🙂
This hummus truly embodies the idea that simplicity is delicious. Its easy, quick, and healthy. And if green colour of the spinach hummus scares you a bit, maybe this one would be more up your alley?
At any rate, you should give this hummus a try, and then get ready, because we’ve still got another rendition coming your way!
Roasted Garlic Hummus
Prep Time: 30 min
Time: 10 min
Makes: ~ 2 cups
1 bulb of garlic
2 c. cooked chickpeas (about 1 can, drained and rinsed)
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1/4 c. water
1/4 tsp salt
pepper, to taste
Preheat your oven to 350C. Slice the top of your garlic bulb (just the tips) off and drizzle with a tiny bit of olive oil. Wrap in aluminum foil and roast in the oven for about 30 minutes, or until soft, lightly browned and aromatic.
Once the garlic has cooled off a bit, place all other ingredients in a high-powered blender or food processor and blend until smooth and creamy.
Have you ever roasted garlic? What is your favourite way to enjoy it?