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. 
Ooh, that sounds great!
That sounds pretty incredible! Love your 5 day idea 🙂
That looks delicious! I wish I could convince my husband to eat squash. 🙁
LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!
Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!
I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!
I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?
Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.
This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!
i made this too and it was AWESOME 🙂
I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!