Roasted Garlic Hummus
At home, I always have hummus in my fridge. I bet many of you have some on hand on a regular basis too. It’s perfect for snacking between meals, but it’s also a great addition to raw vegetables at any time of the day. You’ll be amazed at how easy it is to make hummus
You can make your own, and in good quantity. And it will taste better than any commercial product.
About 750 ml (3 cups)
Ingredients
ROASTED GARLIC
- 1 small head of garlic
- 5 mL (1 tsp.) olive oil
- Salt and pepper
HOUMOUS
- 1 can 540 mL (19 oz) chickpeas, rinsed and drained
- 60 mL (¼ cup) water Juice of 2 lemons
- 125 mL (½ cup) tahini
- Pinch of ground cumin
- Pinch of cayenne pepper
- 60 mL (¼ cup) extra-virgin olive oil
- Pita or toasted bread pieces and sticks of vegetables, to serve
HOW TO
To roast garlic: preheat oven to 375°F (190°C).
Slice the top part of the garlic head and pour the olive oil over it. Season with salt and pepper. Wrap in aluminum foil.
Bake for 40 to 45 minutes, or until garlic has softened. Let cool. Squeeze the head of garlic to release the puree.
To make the hummus: puree the chickpeas, water and lemon juice in a blender until smooth. Add roasted garlic, tahini, cumin, cayenne, salt and pepper to taste.
Blend again until smooth. While the blender is running, slowly pour in the olive oil afin the hummus is well blended.
Serve with pita wedges and vegetable sticks.
