Roasted Garlic Hummus
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 106.4
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 22.2 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 7.3 g
- Protein: 4.8 g
View full nutritional breakdown of Roasted Garlic Hummus calories by ingredient
Introduction
This recipe is based off of the Creamy Roasted Garlic Hummus recipe from recipezaar.com. It's recipe #202343. I adjusted it to my tastings (I halved the olive oil, used double the garlic, and halved the lemon from the original recipe). It's soooo good! This recipe is based off of the Creamy Roasted Garlic Hummus recipe from recipezaar.com. It's recipe #202343. I adjusted it to my tastings (I halved the olive oil, used double the garlic, and halved the lemon from the original recipe). It's soooo good!Number of Servings: 8
Ingredients
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- 2 cups garbanzo beans (chickpeas)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 2 heads of garlic
- 1/4 cup warm water
- 1/2 of a large lemon (juice only)
- 1/4 teaspoon salt
Directions
1. Preheat oven to 375 degrees F. Cut off the very top of the garlic head (about 1/4 inch) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in foil. Roast garlic heads in oven for 45 minutes to 1 hour. Remove and allow to cool.
2. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
3. Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
4. Serve at room temperature with crudites, warm pita or crackers.
5. Optional: Sprinkle with chopped parsley or paprika before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user IRONWOMAN01.
2. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
3. Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
4. Serve at room temperature with crudites, warm pita or crackers.
5. Optional: Sprinkle with chopped parsley or paprika before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user IRONWOMAN01.
Member Ratings For This Recipe
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LAHUDSONCHEF
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CHRYSNEL