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Friday, February 17, 2012

Chew on This | Roasted Garlic Hummus

A healthy, delicious hummus recipe for you today. The Sprite can vouch for me. She loves hummus. She loves this hummus and was quite perturbed when she found out I had not put any in her lunch box this morning. Oops! 

I guess we know what she'll be having for her after school snack. Such goodness. She'll be very pleased.

I think you will too. The roasted garlic really hits the spot. And, if you dare, try this concoction. Toasted bagel, roasted garlic hummus, sliced, raw purple onion, alfalfa sprouts and a touch of salt. Just heavenly.


Here's our recipe:
Roasted Garlic Hummus

2 C canned garbanzo bean, drained (liquid reserved) and rinsed
2 T tahini sauce
3 T fresh lemon juice
6-7 cloves roasted garlic
1 t olive oil

olive oil
paprika or cayenne pepper

Place all ingredients into a food processor or blender. Pulse until smooth. If your hummus is too thick add some of your reserved garbanzo bean liquid, a tablespoon at a time, until you reach your desired consistency. Add salt to taste. 

Transfer to a serving bowl and douce with a bit more olive oil and sprinkle with paprika or cayenne pepper, for a kick.

Roasted Garlic
2 heads of garlic
olive oil
small cookie sheet or baking dish

Preheat oven to 400

Cut the top 1/4" - 1/2" off your two heads of garlic, exposing the inner cloves. Place garlic heads onto foil, sprinkle olive oil over both garlic heads (about 1-2 T) and wrap foil around the garlic clove. Set wrapped garlic heads onto the cookie sheet or baking dish and place into your preheated oven. Bake for 35-45 minutes or until cloves are soft. Allow garlic to mostly cool before using in your hummus. Using your fingers, squeeze or pull out the cloves you need for your recipe. Place leftover roasted garlic in an airtight container with a bit of olive oil and put in the refrigerator - use within two weeks.


  1. This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

  2. Garlic has this distinctive taste that makes it a real great addition to any and every savory dish. I would love to make a big batch of this nd stored for regular use. Thanks!