This is one of my all-time favorite hummus recipes for both parties and everyday snacking. Although roasting the garlic takes a bit of time, this is an incredibly easy recipe. Serve this hummus with veggies, crackers, pita or spread it on sandwiches or toast points!
Makes about 4 cups
Prep Time: 10 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 large bulb fresh garlic
- Olive oil
- -------------------------------------------
- 2 15-ounce cans low-sodium chickpeas, drained and rinsed
- 1/3 cup freshly squeezed lemon juice
- 3 T. sesame tahini
- 1 T. water
- 1 1/2 t. sea salt, plus more as desired
- 1/4 t. cayenne pepper, plus more as desired
- 2 T. finely chopped fresh parsley (optional)
Preparation:
1. Preheat the oven to 350 F. Drizzle the garlic head with olive oil, wrap with foil and place in the oven for 1 hour, or until lightly golden and very soft and fragrant. Let garlic cool until it can be handled. Using your fingers, gently squeeze the cloves to release them from their skins into a bowl, and set aside. Discard the skins.
2. In a food processor or blender, process the chickpeas, lemon juice, tahini, water, salt and cayenne pepper until smooth. Add the roasted garlic, processing again until smooth. Stir in the parsley and serve warm or cold, drizzled with olive oil if desired.
