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- 1 head garlic
- 1 lemon, juice (about ¼ cup)
- 1/4 cup tahini
- 15 oz canned chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp cumin
- 2 tbsp olive oil
- 2 tbsp ice cold water (more if needed to get a smooth consistency, or ice cubes)
Make roasted garlic: Preheat the oven to 400 degrees. Peel and remove the papery outer layers of the garlic. Cut about ¼ inch from the top of the garlic head. Wrap the garlic head in foil and drizzle with olive oil. Close the foil. Bake for 30-40 minutes until the cloves are lightly browned and soft to the touch. Let cool.
To make the hummus: Add the tahini, lemon juice, and garlic to the good processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped. Add the chickpeas, salt, 4-6 roasted garlic cloves, and cumin to the food processor. Begin to process, scraping down the mixture as needed.
As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy.
Taste and add additional roasted garlic to taste. You can decide how garlicky you want the hummus to be. Season with salt as needed Serve with a drizzle of olive oil and a sprinkle of paprika or fresh parsley. Serve with baked pita chips, pita bread, pretzels, crackers, or fresh veggies
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