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Roasted Garlic Hummus

Servings

6

Serving size

1/2 cup
COOKING TIME
<30 minutes
CHILLING TIME
60 minutes

This recipe requires that you make Roasted Garlic first. This recipe can easily be multiplied and keeps well, refrigerated, for 4 – 5 days. Keep it tightly covered, both to keep it fresh and to avoid imparting its garlicky flavor to other foods in the refrigerator.

Roasted Garlic Hummus

Ingredients

1 15 ounce can Canned no salt added chickpeas (garbanzo beans)(drained and rinsed)
24 clove Roasted Garlic (2 whole bulbs roasted garlic)
1 Tbsp. Tahini
1/2 lemon yields Lemon juice
1/2 cup Nonfat Greek Yogurt
1/2 tsp. Salt

Instructions

Place the garbanzo beans, roasted garlic, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it. Some with GERD may be able to tolerate roasted garlic.

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.

Sodium

This is a low sodium recipe.

Recipe Notes

The basic hummus recipe that we have on the website is not substantially different from this recipe. It uses minced garlic, and that is the traditional flavor of hummus, but this roasted garlic version is more deeply flavored, with a mellow, roasted, more umami flavor.

"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic."

Anthony Bourdain, Chef