This hummus is really, really delicious. The roasted garlic gives an amazing flavor without overpowering the dish. If you’ve never roasted garlic you’re missing out! Roasting the garlic makes it almost sweet and just really perfect. It’s great in this hummus but in so many other ways as well! Throw a few cloves in mashed potatoes, spread a clove on a piece of toast, spread on pizza dough before other toppings and mixed with softened butter makes a really delicious spread. Hummus is great in lots of different ways I think. As a dip, mixed into scrambled eggs, or a spread for wraps. And of course, I always think homemade is better than store bought! Aside from roasting the garlic, the whole recipe takes only about 5 minutes to whip up!
recipe adapted from: amybites.com
1 can (15 oz.) garbanzo beans, rinsed and drained
6 cloves roasted garlic*
1/2 tsp. kosher salt
1/2 tsp. paprika
1/4 c. olive oil
2 tbls. fresh lemon juice
In food processor, pulse garbanzo beans several pulses. Add cloves of garlic, salt and paprika. Process together until smooth, drizzle in olive oil and lemon juice, process until smooth and creamy. Taste and adjust lemon juice and olive oil if necessary. Serve with pita chips, naan bread, or veggies.
*To make roasted garlic:
Preheat oven to 350º. Peel off the outer skin of a head of garlic, leaving the head in tact. Slice off the tops of the cloves, exposing the flesh. Drizzle olive oil over the exposed cloves. Place the garlic on a sheet of tin foil and loosely close it to create a loose tent. Place on a baking sheet and bake for 45 to 60 minutes or until garlic is golden and soft.