A day after I made this I saw a Buzzfeed post about 19 Signs You’re In A Relationship With Humus. Prophetic! It’s only been a few days since hummus has been back into my life and I’m ready to change my relationship status to “it’s complicated.”
It’s been a long time since I had hummus, but the other day I happened to be rummaging around in the cupboard and found a bag of chickpeas, and fortunately hummus! was what jumped into my head. Roasted garlic! was the next thing. So I whipped it up, and now I know roasted garlic hummus is one of my favorite foods of all time. It’s one of my mom’s favorite foods of all time too, and this was her first humus experience. We had it on pita, carrots, broccoli, red peppers, spoons and the occasional finger.
So this hummus is a little different in that there’s no tahini (aka sesame seed peanut butter). If I could buy a little jug of it locally I might consider adding it, but the only container in town is gallon size (it’s for people with complicated relationships with tahini) and I just don’t love tahini enough to have a gallon of it take up residence in my kitchen. I was worried that without it my hummus wouldn’t be appropriately thick, but the roasted garlic has it covered. When doesn’t roasted garlic have it covered? Key to all this happening is actually roasting some garlic, but it’s incredibly easy. Here’s a step by step I did on it a while back. You’ll have roasted garlic in no time, or actually about 40 minutes.
Chickpea skins in hummus – now there’s a controversial subject for you. Some people remove them and swear that it makes the hummus smoother. Other people just process the hell out of it and are satisfied with the results. I’m in the latter camp. Actually, I don’t know how much smoother this hummus could be, but then I have a shiny new food processor that bars no holds and takes no prisoners. How about this for a truce: remove them if you want, and definitely remove them if your food processor or blender is phoning it in, even a little bit.
Eat Healthy Eat Happy
40 minPrep Time
40 minTotal Time
- 3 cups cooked, drained chickpeas (you'll need either 1 cup dried or 2 cans)
- 4 heads roasted garlic
- 4 Tbs lemon juice
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- Take the skins off the chickpeas (optional) and place them in a food processor. Process until they start to turn into paste.
- Add the lemon juice, water, salt and red pepper flakes; process until smooth. Squeeze the garlic cloves out of one of the roasted heads and into the hummus; process until it's completely combined and smooth, stirring as needed. Repeat until all the garlic is in the hummus.
This recipe is vegan and gluten free-friendly.
Per 50g serving: 90 calories (24 calories from fat); 2.6g fat (4%)(0g trans); 0mg cholesterol (0%); 104mg sodium (4%); 13.5g carbohydrates (5%); 3.1g fiber (13%); 3.9g protein; Vitamin A 1%; Calcium 2%; Vitamin C 5%; Iron 6%; Potassium 4%