Roasted Garlic Hummus
I think I have made it pretty clear that I love roasted garlic. When brainstorming what kind of hummus I wanted to cook up, the answer came to me pretty quickly – okay immediately. Of course I would make roasted garlic hummus! And I was not disappointed – in fact, the next time I make this (probably tomorrow and once a week after that) I would add even more roasted garlic. Can you ever have TOO much roasted garlic? I think not.
One of the interesting twists I put on this recipe is it is made without the typical Tahini component that most (pretty much all) hummus recipes call for. I have nothing against Tahini, I just couldn’t find it when I went out grocery shopping. So what did I do? What else do you do when you are at the grocery store and get stumped?
I called my Mom.
Per usual, my Mom had my culinary answer: almond butter. She had used almond butter as a Tahini substitute before in her garlic hummus recipe and said it worked beautifully – so I went for it.
It was awesome! The next time I see Tahini in a store I am going to snatch it up, but until then, almond butter is a wonderful substitute.
aaaaaaw….. my beautiful garlic.
Prepared per my recipe for roasted garlic (olive oil, butter, salt – wrap in foil – 400 for about 40-45 min or until cloves are soft enough to spread).
Is your mouth-watering? Cause mine is.
Let the garlic cool and then remove the cloves of at least one whole garlic bulb.
Combine garlic, chickpeas, lemon juice, olive oil, almond butter, a little water and little salt in blender or food processor. Blend until you have reached a smooth consistency.
Can you say Yum!
Serve as a healthy snack for the kiddos, an appetizer for your guests or part of your meal (love me some veggie pita sandwiches with hummus, black olives, cucumbers, sprouts….).
Plus, since you are roasting garlic anyway, throw in a couple extra bulbs into the oven and serve regular roasted garlic as an additional appetizer!
The possibilities are endless – similar to the Classic Olive Tapenade I recently posted, take out the roasted garlic and make any variation you want! (think artichokes, roasted red pepper, pesto…..) Get creative 🙂 Let me know your favorite hummus creation!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
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PinIngredients
- 1 cup (or can) of chickpeas
- 3 Tablespoons fresh lemon juice
- Remove all roasted garlic cloves from one roasted garlic bulb
- 2/3 cup olive oil
- 1 Tablespoon tahini (could sub almond butter)
- 1/2 Teaspoon salt (to taste)
- 1/2 Tablespoon water
Instructions
- Roast 1-2 garlic bulbs in oven (40-45 min at 400 degrees)
- Let cool and remove garlic cloves of at least one whole bulb (you can add even more for a more garlic-y flavor)
- Combine chickpeas, lemon juice, olive oil, garlic, almond butter, water and salt (to taste) in blender or food processor.
- Blend until smooth.
- Add additional olive oil, almond butter, water, garlic and/or salt per your own taste – keep tasting it along the way).
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