The best creamy hummus dip with roasted garlic. A simple and fresh recipe filled with protein from chickpeas. Great for dipping and snacking all day long.
Prep Time: 5 mins
Cook Time: 45 mins
2 Cups Chickpeas (Canned or Cooked)
1/4 C Olive Oil
1 Head Garlic
2 Tbsp. Tahini
1/4 C Warm Water
Roast The Garlic:
Preheat the oven to 400 Degrees F. Cut the top of the head of garlic off, trying to keep the head of garlic together. You should be able to see each head of garlic once you slice the top off. Place on a piece of aluminum foil. Drizzle the top of the garlic bulb with a little olive oil. Tightly close the garlic bulb with the foil. Place in the oven and bake for 40 minutes. Remove from the oven, let cool, and squeeze all the garlic out. It should be soft & golden.
To the Food Processor:
Add the roasted garlic, chickpeas, olive oil, tahini, juice from one lemon, 1/4 cup of warm water, and a pinch of salt to a food processor. Blend on high for 2 minutes or until well incorporated and creamy, scraping down the sides as necessary. If the mixture seems dry, add a little bit of olive oil at a time.
Serve with some parsley as garnish, a drizzle of olive oil, and a sprinkle of paprika for some color! Use as a dip for your favorite scoops, veggies, or on a sandwich!
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