Roasted Garlic Hummus
$0.00 Cooking Fee
Serving Size: 5 tablespoons
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 400 degrees
- Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
- To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
- Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time45 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the roasted garlic:
- 1 head garlic halved
- 2 teaspoon extra virgin olive oil
For the hummus:
- 30 ounce canned chickpeas drained and rinsed
- 6 tablespoon fresh lemon juice
- 1/2 cup tahini paste
- 4 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt more or less to taste
- 6-8 tablespoon water
- ½ teaspoon ground paprika
Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, SpatulaNutrition
Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg
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