The sweetness of the roasted garlic and the tanginess of the lemon juice make for a delicious version of the Mediterranean classic dip.
1 garlic head (or 10 to 12 peeled cloves of garlic) 4 tablespoons extra virgin olive oil, divided 2 tablespoons fresh parsley 1 can (19 ounce) chickpeas, drained and rinsed 1/4 cup fresh lemon juice 3 tablespoons tahini 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/3 cup water (could be less or more, depending on preferred thickness)
Nutritional information per serving (2 tablespoons): Calories 128 (58% from fat) • carb. 10g • pro. 4g • fat 9g • sat. fat 1g • chol. 0mg • sod. 367mg • calc. 27mg • fiber 2g
Preheat oven to 400°F. Cut the top part of the head of garlic off (if using a whole head), being sure that each clove is exposed. Place cut garlic head in a piece of foil (large enough to generously wrap the garlic). Pour 2 tablespoons of the oil over the cut garlic. (If using already peeled garlic, just place the cloves in foil and pour olive oil over them.) Wrap well with the foil. Place on a baking sheet in the preheated oven. Roast for about 40 minutes, or until garlic is fully softened. Cool to room temperature. While the roasted garlic is cooling, insert the chopping blade into the food processor; fit onto motor base. Put the parsley into the work bowl and pulse 2 to 3 times on High to chop. Add the cooled garlic, chickpeas, lemon juice, tahini, salt and cumin. Pulse 2 to 3 times on High to chop, then run on High until smooth. Once the mixture is combined, continue processing and slowly add the water through the drizzle hole in the feed tube. Add more water if a thinner consistency is desired. Before serving, drizzle hummus with olive oil, and top with paprika and additional chopped parsley, if desired. Serve at room temperature with wedges of pita bread, toasted pita chips or vegetable crudités.
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