Lemony Roasted Garlic Hummus

The other day I learned that one of my closest friends had never eaten hummus. This came as an absolute shock! In this day and age hummus is a party staple, it manages to make an appearance at most events; BBQs, potlucks, picnics, wine and cheese parties, you name it and hummus is probably on the table. I am not sure when it became such a popular item in North America, but I can’t imagine life without it that’s for sure. As most of you know I rely heavily on legumes for my protein. I use hummus on my sandwiches, as a dip, and even as salad dressing. It is super versatile and once you get the basic recipe down it’s easy to add new and fun flavors (sun dried tomato, olives, artichokes).

If you are still buying your hummus, I encourage you to stop. Making your own is cheap and easy. It takes next to no time to whip up, making it great for last minute guests. It is also the prefect party food; it is vegan, contains no nuts and gluten free (as long as your base ingredients are marked gluten and nut free). With BBQ season in full swing this is a great recipe to have one hand!

The hummus below is a tiny bit different than basic hummus. You will noticed that there is a whole bulb of garlic listed, this is not a typo. The garlic here is roasted which helps take away the sharp bite that can be found in some hummus. I wanted to allow the flavor of the garlic to shine through without the pungent taste. I have done something similar with the lemon. By adding lemon zest there is a pleasant lemony taste without a lot of acid notes. If you have kids that don’t like strong flavors, or maybe you don’t, then this recipe could be a winner for you.

 

Sometimes the simplest things are the best. 

Sometimes the simplest things are the best. 

 

Lemony Roasted Garlic Hummus

$2.91 per Recipe

1 Can Chickpeas, Rinsed and Drained

2 TBSP Tahini

6 TBSP Olive Oil

1 Bulb of Garlic

1 TSP Salt

1 Lemon

 

Remove the papery outer layers of garlic skin

Slice off the top of the garlic head, leaving the bulb intact

Roast at 350 degrees for about 45 minutes or until the garlic is squishy

When the garlic is roasted and cool enough to handle squeeze out the cloves from the skin

Zest the lemon, then juice it (watch out for seeds)

Add everything to a food processor and puree until smooth

See, I told you it was easy!