I love hummus. I love the flavor, the versatility and the simplicity of making it. In just a few minutes you have something satisfying, healthy and well, just darned good.
Hummus can be used as a dip, a spread, a topping or an ingredient on its own. It’s perfect with pita chips, flat breads or tortillas. It can substitute for mayonnaise on a sandwich, makes a great base for a turkey or chicken wrap or used for a vegetable dip.
Hummus makes me happy.
I was walking through the local BigScaryMegaMart a few weeks ago and was offered a sample of a new product they were carrying. It was a roasted garlic hummus and it was unfortunately, just good. Not great.
By then it was a foregone conclusion that I would have to make a great roasted garlic hummus. So off I went to grab the rest of the ingredients I would need and home to get some garlic roasted.
I think I succeeded. This hummus was a hit with my garlic loving middle son. (The oldest doesn’t touch hummus.) We polished off the entire bowl shown in the photos in about 20 minutes. I will be making this again without a doubt, but there are a few other variations I want to try first.
What’s your favorite hummus or bean dip recipe? I’d love to hear about them.
- 2 bulbs roasted garlic
- 1 clove garlic, minced
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained
- 2/3 cup roasted tahini
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Chopped parsley as garnish (if desired)
- In a food processor or large blender mix roasted garlic, garlic, chickpeas, tahini, lemon juice, water and olive oil until smooth. Check for seasoning and add additional lemon juice if needed.
- Transfer hummus to a serving dish, drizzle with olive oil and sprinkle with parsley if desired.
- Serve immediately with just about anything.
- Share and enjoy!
What I would have done differently had I thought of it at the time:
Not a darned thing. this is awesome and simple stuff.
Links to other recipes like this: