When my nephew was a baby he used to say he wants hummus with a chip, as in one singular chip. He would use that chip as a means for getting as much hummus into his little mouth as possible. It was kind of like a spoon but the chips scooping capabilities were that much better. I don’t blame him. I feel the same way about hummus. It’s just that good.
Hummus can be good for you too. Can is the key word there. Just like everything else, store bought hummus can be filled with vegetable oils and preservatives. Oftentimes people eat it thinking they are doing their body good, when in reality they are eating tons of calories and processed fats. Just make sure to always check food labels. If there are ingredients you don’t understand chances are it’s not good for you.
Or… you can make it yourself. It’s not as hard as it looks! You can either make it with dried chickpeas, or organic from a can. I’ve made it both ways; both are great, the can version has fewer steps, but it’s entirely up to you! If you make it from dried beans you have to soak them overnight and then boil them for around an hour first. It takes the spontaneity out of hummus making, but if you’re a planner, then give it a shot!
To make this hummus extra special and flavorful I added a whole head of roasted garlic. Roasting the garlic first gives it some sweetness and takes away the strong garlic flavor. Plus, you get all the benefits of eating a lot of garlic. Garlic is a major immune booster; it acts like a natural antibiotic for your body. Of course, everything in it’s raw form has the most health benefits, but I’ve tried eating a lot of raw garlic, and it’s rough…. for you, and for those who have to live with you. I say better roasted than none at all.
With just 7 simple ingredients, this roasted garlic hummus is so tasty. It’s light and fresh, not full of heavy oils, and will leave you feeling great and energized. I wrote a little bit about chickpeas in my roasted chickpea post, but just to give you the lowdown, they are very high in fiber and protein making them a great food choice. They have a low glycemic index, which gives you hunger control and long lasting energy. They are also high in many vitamins, minerals and antioxidants and are a big anti-inflammatory food. My nephew had the right idea all along.
This hummus is super simple to make. To roast the garlic, cut off the top part, drizzle with olive oil, wrap it in tin foil or parchment paper and roast it for around 45 minutes. Once that’s done and cools a bit, remove or squeeze out the roasted garlic cloves and put all the ingredients in a food processor and whizz it till it’s nice and creamy. I like to let it run for a few minutes. Voilà! Hummus.
I love eating hummus with cut up veggies. Anything to get in more veggies, and they also make a great vehicle to transport even more hummus into my mouth. Both are great things. Hummus also makes a great salad topper, put a big scoop on top, and you don’t even need salad dressing. It makes a great spread on gluten free toast. Top it with some sliced tomato or cucumber and your good to go! Happy snacking!
- 2 cans of organic garbanzo beans (chickpeas), no salt added, drained and rinsed
- 2 cups of dried garbanzo beans, soaked overnight, then boiled in fresh water for 45 min-1 hour
- 2 tbs olive oil
- 3 tbs tahini
- 2 lemons, juiced
- 1 head of roasted garlic, cloves removed once cooled
- ¼ cup + 2 tbs water, add in ¼ cup, then add extra 2 tbs as needed
- 1 tsp sea salt, more to taste
- Garnish (optional):
- Drizzle of olive oil
- Sprinkle of paprika
- Roasted Garlic:
- Preheat oven to 400 degrees
- Cut of top of garlic and drizzle with olive oil
- wrap in tin foil or parchment paper
- Roast for 45 min to 1 hour
- Once garlic is cool remove cloves.
- Add all ingredients to the food processor and process until smooth
- add more water to achieve desired texture
- Garnish with paprika and a drizzle of olive oil