Up the ante and create this tastier version of hummus. Roasted garlic is much more mellow, nuttier, and sweeter than the sharp flavor of fresh peeled garlic. Roasting it makes it a perfect complement to hummus. Perfect for dipping or eating as a sandwich spread.
- 1 16 ounces canned chickpeas, also known as garbanzo beans
- 1/3 cup of chickpea liquid
- 1 tablespoon of tahini
- 2 tablespoons of olive oil, plus additional to coat fresh garlic and adjust to taste
- 4 tablespoons of lemon juice
- 4 cloves of fresh peeled garlic
- ¼ teaspoon of table salt
- Sweet paprika
- Open your Garlic Shaker®. Toss an entire head of garlic into it. Close the lids. Shake vigorously for 30 seconds. Open a lid. Pour out the peeled cloves.
- Preheat the oven to about 375 Degrees Fahrenheit.
- Cut the top off the garlic cloves and coat with a little olive oil.
- Wrap the garlic cloves in tin foil and bake for about an hour. Remove from oven and let cool.
- Remove garlic pieces from the clove.
- Using a strainer, strain the chickpeas. Set aside about 1/3 cup of liquid aside.
- Using a hand blender or traditional blender, blend together the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, roasted garlic and salt. Add a little olive oil if hummus is too thick, blend until smooth.
- Pour hummus on a serving plate and garnish with paprika and parsley. Serve alongside pita, crackers or as sandwich spread.
Number of Serving: 2 servings of roasted garlic hummus.