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.
One Year Ago: Peppermint Patty Cupcakes
Two Years Ago: Spinach and Artichoke Dip
Three Years Ago: Pork Chops with Blue Cheese Gravy
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂
I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
love the smoked paprika 🙂
I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
How interesting! I love chickpeas and am going to make these this weekend! Thanks!
Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!