There is nothing better in the world than a bulb of roasted garlic on the…
This classic dip is full of fresh flavors that take standard hummus to another level. This will be the ultimate spring snack to lighten up the table!
It’s no surprise that I lean more towards funky flavors with heat and purpose. I will say this recipe leans more towards the classic side – and I can’t help but to love it!
This past Fourth of July I vacationed in a nice hotel away from society (all the way to Orlando, FL!!!! From Orlando FL!) bringing nothing but a nice little slew of groceries. Luckily the local grocery store had hummus on sale so I grabbed a few of whatever flavors were available. There were more snacks in my room than one could imagine. I was probably most amazed by this hummus (and the fresh mango salsa that was made that night, but that’s a different story and different recipe).
This was such a clean and fresh snack that had an incredible flavor FULL of lemon. I was determined to get home and recreate it. I have to admit that the store bought version trumps most but I think I got it pretty close. It was that LEMON that I did not think was going to be so hard to create! I made so many variations of this and I will tell you, this was close enough. It’s fine…it’ll be just fine. Trust me…
And why do we use roasted garlic….I really don’t know except I love roasting garlic (read all about it in a lot of my recipes) but it adds an additional depth of flavor that seems counter productive with a fresh lemon flavor….but again..it’ll be fine.
Let’s also not forget the real reason we make hummus…and this goes for all hummus recipes:
- It’s packed with protein and fiber so it’s good for you.
- It’ll keep you full and fulfilled.
- It is the perfect spread to almost any sandwich or wrap. It is perfect on a cheese plate or drizzled on a salad (super versatile).
- You can add whatever you want to hummus to make it your own favorite flavor.
- Even though it’s the“healthy guest” at the party…No one ever really gets upset when it’s on the table…
- Oh! And it’s sooo easy to make! I promise you that it’s hard to mess it up and it’ll take you very little time!
- 8 cloves garlic
- 1 (15 oz. can) chickpeas drained, rinsed
- 1/2 can (15 oz. can) white beans drained, liquid reserved
- 1/2 teaspoon baking soda
- 1 tablespoon tahini
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon garlic powder
- 1 medium lemon zested and juiced
- 1/4 teaspoon salt
- salt & pepper to taste
- Preheat oven to 400 degrees. Wrap 8 cloves of garlic in aluminum foil pouch. Wrap tight. This can been added to the oven when the oven is preheating or heated. Cook for 25-40 minutes depending on the size of the bulb. Remove and let cool. Or Follow Roasted Garlic Recipe.
- While roasting the garlic, drain chickpeas and white beans (but reserve 1/4 cup of white bean liquid and place in the fridge.) In a medium pot, place chickpeas and beans and completely cover with water. Add baking soda. Boil for at least 20-30 minutes. Drain and let cool for another 10-15 minutes.
- (If possible – gently pinch away the shells of the chickpeas after they have cooled. The less shells, the creamier the recipe)
- Combine all ingredients, minus the white bean liquid and roasted garlic in a food processor or blender. Puree on high speed for 2-3 minutes.
- Add garlic and blend for another 30 seconds. Add white bean liquid to thin out and smooth out hummus consistency until smooth for another minute.
- Chill for at least 30-60 minutes before serving.
- Pita Recipe
- Fresh cut vegetables like carrots, celery, cucumbers, mini peppers, radishes, snap peas and/or any type of cracker
- On top of your favorite breakfast, lunch or dinner sandwich or wrap
- Toss in a salad or with whole wheat or low carb pasta