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Roasted Garlic Hummus

By October 3, 2014May 21st, 2020Insurance


Hummus’ popularity is on the rise because Americans are seeking healthier snacks. Americans gobbled up hummus and other so-called refrigerated flavored spreads to the tune of $530 million in 2012, up 11 percent from a year earlier and a 25 percent jump over 2010, according to market-research firm Information Resources Inc.

Hummus is very easy to make. Here is one of my favorite ways to prepare it. A major plus to preparing it yourself is controlling the consistency (from to chunky to ultra-smooth)

Roasted Garlic Hummus
Makes 3 cups

This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.

  • 4–5 heads garlic
  • 1 Tbs. plus ¼ cup olive oil, divided, plus more for drizzling
  • 1 28-oz. can chickpeas, rinsed and drained
  • ½ cup lemon juice
  • 3 Tbs. tahini

1. Preheat oven to 350°F. Cut tops from garlic heads to reveal tips of garlic cloves. Place garlic heads on large sheet of foil, and drizzle with 1 Tbs. olive oil. Wrap garlic heads tightly in foil, and bake 30 to 45 minutes, or until garlic heads feel soft through foil. Cool in foil.

2. Purée chickpeas 1 minute in food processor, or until finely chopped. Add lemon juice, ¼ cup olive oil, tahini, and ½ cup water. Blend chickpea mixture 2 to 3 minutes, or until smooth.

3. Squeeze roasted garlic pulp from each clove into chickpea mixture in bowl of food processor. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on large plate, and drizzle with olive oil. Serve with whole-wheat pita wedges.

Cecil Williams