Garlic Hummus

Garlic Hummus

Hummus is a versatile dish packed with plant-based protein. Hummus is usually served as a dip, but also can be spread on a vegetable sandwich, folded into a whole grain pasta salad or shaken with vinegar and oil to make a creamy salad dressing. Many hummus recipes include raw garlic, but roasting the garlic lends a deeper and more intense flavor. Roast several heads of garlic at one time and use them in a variety of ways. If you like the flavor of beans and garlic together, taste our Italian White Bean Dip.

Serves 4

Preheat the oven to 400°F. Peel and discard the outer layers of 1 whole head of garlic, leaving the cloves intact. Cut off the top of the head of garlic so the individual cloves are visible. Drizzle olive oil over the cloves of garlic and wrap the entire head in aluminum foil. Place on a lined sheet pan and roast for 30-40 minutes until the garlic is browned and tender. While the garlic is roasting, make the hummus. Open and drain 1 15-oz. can of chickpeas, reserving the liquid in the can. In a food processor, add chickpeas, 2 Tb tahini, the juice of 1 lemon, 2 Tb olive oil and 1 tsp ground cumin. Once the garlic is cooked, blend 3 cloves of garlic and just enough liquid from the can of chickpeas into the hummus until it is creamy (optional). Season with salt to taste. If serving the hummus as a dip with veggies, pita or crackers, garnish with a drizzle of olive oil.