Roasted Garlic Hummus

Versatile, tasty, and healthy, Roasted Garlic Hummus is my number one favorite spread.

Time to read: 2 mins | Time to make: 10 min* | Yields: 25 servings **

Roasted Garlic Hummus is a delicious healthy spread but serves just as well as a dipping sauce with chips, chopped carrot, cucumber, or radish.

Ingredients

• 200 g dry or 500g of cooked chickpeas (two 400 g cans)

• 3/4 cup (180 ml) of water (reserved from cooking chickpeas) or liquid from one can

• 1 lemon - juice

• 1/4 cup (55 ml) of olive oil

• 4 cloves of garlic

• 3 tablespoons of tahini

• 1 teaspoon of salt

• 1 teaspoon of cumin

• Red pepper flakes (optional)

Method

Check the instructions below if you are cooking chickpeas from scratch.

1. Peel garlic cloves and cover with a bit of olive oil. Roast them at 350°F (180°C) for ~10 minutes.

2. Drain chickpeas and reserve 180ml of liquid.

3. Optional: Place reserved liquid in the freezer to chill until you prepare all others ingredients.

4. Place the chickpeas in a food processor and process until you get a still paste. Then, with the food processor still running, add the tahini, olive oil, lemon juice, garlic, salt, and spices.

5. Finally, slowly drizzle in the chilled liquid and allow it to mix for 5 minutes until the creamy perfection unfolds before you. Keep in mind that the hummus will thicken as it cools down in the fridge.

6. Allow hummus to chill in the fridge for at least 30 minutes before serving.

7. The hummus stays good in the fridge for up to 7 days, although I am sure it will be long gone before.

8. When serving, take hummus out of the fridge for 30minutes, sprinkle with more olive oil, crunch chickpeas, spices…

If you cook your own chickpeas:

1. Measure 3/4 cups (200 g) of dry chickpeas, wash and place them in a large bowl. Cover chickpeas with cold water and let soak overnight in the fridge or for at least 6 hours before cooking.

1. The next day, drain the chickpeas.

2. Place a medium saucepan over high heat and add the drained chickpeas and 1 teaspoon baking soda. Cook for about 5 minutes, stirring constantly. Add about 6 cups - 1.25 liters of water and bring it to a boil.

3. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook for 10 to 15 minutes, depending on the type and freshness. When done, they should be very tender, breaking up easily when pressed between your thumb and finger.

4. Drain the chickpeas. Reserve 200 ml of cooking liquid.

Cooking your own chickpeas and removing skins will result in ultra-creamy hummus. Yum!

Notes

* 10 min is the time required when using precooked chickpeas. Cooking raw chickpeas takes ~20 minutes after soaking them overnight.

** One serving is 2 tablespoons or ~30g (I usually have a few servings wink wink).

Nutrition facts, per serving:

Energy: 43kcal | Carbs: 6g | Protein: 2g | Fat: 2g

Creeeamy