Roasted Garlic Hummus

Now that you all know how simple it is to roast garlic at home, you can make all sorts of delicious treats with it. First up is some Roasted Garlic Hummus. I always like to have some fresh vegetables at any sort of party, including parties for the upcoming Superbowl. I like to give people the option to have something lighter and healthier on their plate.

Once you have some roasted garlic that has been cooled to room temperature, whipping up the hummus only takes a few minutes. Serve it with some fresh veggies and pita chips.

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Roasted Garlic Hummus

A great way to use roasted garlic

Ingredients:

1 (14 oz) can or 2 cups cooked chickpeas
3 Tbsp tahini
4 Tbsp olive oil
1/4 cup warm water
2 heads roasted garlic
1 lemon
1/2 tsp sea salt or Kosher salt
1/2 tsp cumin
1/8 tsp cayenne pepper

Directions:

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain chickpeas. Add them, and all other ingredients except olive oil to the food processor and blend until completely smooth.

Scrape ingredients off sides of food processor to make sure it blends evenly. Finally add a tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid.

Drizzle with olive oil prior to serving with fresh vegetables and pita chips.

Recipe adapted from Made in Melissa's Kitchen

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9 Responses to “Mustard Maple Brussels Sprouts”

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    1
    Shannon — November 20, 2013 at 9:01 pm

    ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂

    • beantownbaker — November 24th, 2013 @ 6:05 pm

      Are pom seeds the best.

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    2
    Ginny — November 21, 2013 at 4:59 am

    I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

    Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

    Happy Thanksgiving!

    • beantownbaker — November 24th, 2013 @ 6:09 pm

      Thanks! Happy Thanksgiving to you!

  3. #
    3
    Liz — November 21, 2013 at 10:51 am

    Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.

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    4
    Athena @ Fitness & Feta — November 21, 2013 at 10:55 am

    Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!

    • beantownbaker — November 24th, 2013 @ 6:11 pm

      This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.

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    5
    Charles Berger — November 29, 2013 at 2:17 pm

    It looks fantastic! thanks a lot for sharing the recipe

    • beantownbaker — December 1st, 2013 @ 6:49 pm

      It’s really quite tasty. Let me know if you try it out!

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