GARLIC HUMMUS
The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)
Provided by Midwest Maven
Categories Lunch/Snacks
Time 10m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all but the last 2 ingredients in a food processor until smooth.
- Stir in the tahini and garlic.
- Chill in the refrigerator and serve with pita triangles, veggies, crackers, or on a sandwich. Enjoy!
Nutrition Facts : Calories 156.8, Fat 6.7, SaturatedFat 0.9, Sodium 225.6, Carbohydrate 20.3, Fiber 4.1, Sugar 0.2, Protein 5.2
CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
ROASTED GARLIC HUMMUS
Two entire heads of garlic might seem like an awful lot to add to a bowl of dip, but don't fear. When roasted, the pungent cloves mellow out for a rich but not-too-overpowering hummus.
Provided by Casey Barber
Categories Healthy Garlic Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. With a sharp paring knife, slice about 1/2 inch off the top of each garlic head to expose the cloves. Place each head on a piece of foil and drizzle each with 1 teaspoon oil. Wrap tightly and roast until the garlic feels soft when gently squeezed, 45 minutes to 1 hour.
- Carefully unwrap the foil packets and let the garlic cool for at least 15 minutes, until cool enough to handle. Starting at the root end of each garlic head, squeeze the softened cloves into the bowl of a food processor. If desired, reserve a few whole roasted cloves for garnish.
- Add chickpeas, tahini, lemon zest, lemon juice, salt, cumin and water to the food processor. Process until combined, scraping down the sides of the bowl as needed.
- Transfer to a bowl. Drizzle with additional oil and garnish with whole roasted garlic cloves, if desired.
Nutrition Facts : Calories 113 calories, Carbohydrate 12 g, Fat 6 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2 g
ROASTED-GARLIC HUMMUS
Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
- Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 5 g, Sodium 538 g
HUMMUS
For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.
Provided by Ina Garten
Categories appetizer
Time 10m
Yield about 2 3/4 cups
Number Of Ingredients 7
Steps:
- Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.
FULLA'S ROASTED GARLIC HUMMUS
This creamy garlic has the full-bodied flavor of roasted garlic, and goes great with anything from falafel to vegetables.
Provided by Lola in the Kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
- Bake garlic in the preheated oven until softened, about 50 minutes.
- Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 13.1 g, Fat 5.9 g, Fiber 2.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 261.4 mg, Sugar 0.1 g
ROASTED GARLIC HUMMUS
BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!
Provided by The Mediterranean Dish
Categories Appetizer
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that's large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za'atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
- Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!
Nutrition Facts : Calories 208 calories, Sugar 1.1 g, Sodium 244.2 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.5 g, Protein 9.2 g, Cholesterol 0.3 mg
ROASTED GARLIC HUMMUS
Make and share this Roasted Garlic Hummus recipe from Food.com.
Provided by Barbell Bunny
Categories < 4 Hours
Time 1h10m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
- When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
- Transfer hummus to a bowl, stir in kosher salt.
- In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.
- Scoop up with veggies, pita chips or a spoon and enjoy!
Nutrition Facts : Calories 648.1, Fat 29.8, SaturatedFat 7.8, Cholesterol 20.4, Sodium 1253.4, Carbohydrate 80.1, Fiber 15.3, Sugar 0.5, Protein 19.7
ROASTED GARLIC HUMMUS
Steps:
- Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
- In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks.
- In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
- Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice.
GARLIC HUMMUS
Homemade garlic hummus.
Provided by melissa west
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.
Nutrition Facts : Calories 97 calories, Carbohydrate 13.7 g, Fat 4.2 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 290.1 mg
ROASTED GARLIC HUMMUS
I usually make hummus quickly, in my food processor. One day I felt like fussing a little and tried this recipe that I found in a 2005 Sunset Magazine. We really like the added flavor of the roasted garlic.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- Cut garlic head in half crosswise. Rub cut surface with a little of the olive oil. Place garlic head halves, cut side down, in an 8 or 9-inch pie pan; cover pan tightly with foil.
- Bake garlic in a 400° oven until garlic is soft when pressed, about 40 minutes.
- Squeeze garlic cloves from skin; discard skin. In a blender or food processor, puree garlic. Add remaining olive oil, the garbanzos and lemon juice. Whirl until smooth, scraping container sides as needed. Add salt and pepper to taste. Scrape into a bowl and serve with crackers, breadsticks, pita crisps or raw vegetables.
Nutrition Facts : Calories 841.8, Fat 32.1, SaturatedFat 4.3, Sodium 1282.6, Carbohydrate 118.7, Fiber 20.1, Sugar 1.3, Protein 25
ROASTED GARLIC HUMMUS
My first introduction to hummus was store bought and all of the homemade recipes I've tried have been missing something. After much trial and error, I've come up with this recipe that comes very close to the taste of most of my favorite store-bought brands. Do not skip the citric acid. That's what gives it that store bought flavor. Lemon juice just does not give it the same tartness. If you prefer the taste of homemade hummus that has a strong tahini flavor, you'll probably want to sit this one out.
Provided by falafel
Categories Spreads
Time 5m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Add everything except the oil to a food processor outfitted with a blade.
- With the food processor running, slowly drizzle in the olive oil.
- Allow the food processor to run for a few minutes until the hummus is smooth and creamy.
- It's best to refrigerate it overnight to allow the flavors to mingle, but it can be served right away. If you're using canned chickpeas, one 15 1/2 ounce can, undrained should do it for you!
Nutrition Facts : Calories 979.2, Fat 49.6, SaturatedFat 6.7, Sodium 2314.2, Carbohydrate 112.3, Fiber 22.1, Sugar 0.1, Protein 25.4
ROASTED GARLIC HUMMUS
A super easy, healthy snack for garlic lovers!
Provided by olivia
Categories Hummus
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
- Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
- Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
- Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
- Split pita rounds and cut into quarters. Place on a baking sheet.
- Place under the preheated broiler until crisp, 2 to 3 minutes.
- Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.3 g, Fat 6.4 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 157.9 mg, Sugar 0.3 g
More about "roasted garlic hummus food"
ROASTED GARLIC HUMMUS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 16Calories 95 per servingCategory Appetizer
- Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
- Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.
ROASTED GARLIC HUMMUS - JO COOKS
From jocooks.com
4.4/5 (5)Total Time 30 minsCategory Appetizer, SnackCalories 284 per serving
- Cut the top of the cloves off for each garlic head and place them in aluminum foil with the cut part on top, drizzle with some olive oil and salt and place them in the oven and roast for about 20 minutes.
- Once the garlic is roasted, let it cool down for a few minutes, then squeeze or pop the garlic out, right into the food processor.
- Add chickpeas, olive oil, peanut butter, lemon juice, water, cayenne and salt, pepper and process until the hummus is smooth.
ROASTED GARLIC HUMMUS WITH SPICED CHICKPEAS - HEALTHY FOOD ...
From healthyfood.com
5/5 Total Time 1 hrCategory Starters, DipsCalories 143 per serving
- 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Slice top off garlic bulb and roughly separate cloves, leaving skins on. Drizzle garlic with 2 teaspoons of the oil and wrap loosely in foil. Place on baking tray.
- 2 Pat chickpeas dry with a paper towel, then rub them gently between paper towels to remove skins. (This gives a smoother hummus.)
- 3 Transfer a quarter of the chickpeas to the baking tray. Add cumin, paprika, salt and olive oil, and mix to coat well. Roast chickpeas and garlic bulb in oven for 45 minutes, or until garlic is soft and fragrant and chickpeas are crunchy.
- 4 Place remaining three-quarters of the chickpeas in a food processor. Squeeze roasted garlic cloves out of their skins into the food processor. Add remaining olive oil, lemon juice and tahini. Season with pepper.
ROASTED GARLIC HUMMUS - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (1)Total Time 50 minsCategory AppetizerCalories 124 per serving
- In a food processor, add roasted garlic cloves (discarding any papers), chickpeas, tahini, lemon juice, olive oil, salt, cumin, and cayenne pepper. Puree until smooth (up to 2 minutes), adding water as needed to reach desired consistency.
ROASTED GARLIC HUMMUS RECIPE - GIRL HEART FOOD®
From girlheartfood.com
Ratings 5Category Appetizer, SnackServings 8Total Time 1 hr
- To roast garlic, slice the top off each garlic bulb so all cloves are exposed. Sprinkle with a pinch each of salt and black pepper pepper and 1/2 teaspoon of olive oil.
- Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
EASY ROASTED GARLIC HUMMUS - THE CHUNKY CHEF
From thechunkychef.com
4.7/5 (21)Estimated Reading Time 7 minsServings 4Total Time 5 mins
- To a food processor add chick peas, lemon juice, tahini paste, salt, cumin and rosemary, and pulse for about 1 minute.
- Scrape down sides and bottom of food processor, add about 3/4 of the roasted garlic, (set the rest aside to mince for garnish). Pulse until combined.
- While the food processor is on, stream in 2 Tbsp olive oil and 2-3 Tbsp water. 3 Tbsp will yield a slightly thinner hummus and 2 Tbsp will yield a slightly thicker hummus. I usually use between 2-3. Pulse until desired smoothness is reached.
- To serve, place hummus in a dish, make slight indentations and drizzle with olive oil. Sprinkle with desired garnishes and serve with fresh pita, naan, pita chips or vegetables.
ROASTED GARLIC HUMMUS RECIPE - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 2Category SnackCuisine Middle EasternTotal Time 50 mins
- Cut the top off the head of garlic so the cloves are slightly exposed. Drizzle with 1/4 tsp olive oil per bulb, wrap in tin foil and roast in the oven for 30-40 minutes, either directly on the rack, on a baking tray or in a muffin tin. Once you can easily press the foil packets, the garlic is ready.
- Remove from the oven, open the packet and let cool while you prepare the rest of the hummus.
- Add the rest of the ingredients to a food processor or high-speed blender. Mix until smooth and creamy.
ROASTED GARLIC HUMMUS - LOVING IT VEGAN
From lovingitvegan.com
5/5 (7)Total Time 45 minsCategory Appetizer, Dip, Gluten-Free, SideCalories 161 per serving
- Remove just the outer flaky layers of the two heads of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in tinfoil and pour over 1 tsp of olive oil for each head of garlic and rub it around the sides so that the garlic is covered with the oil. Wrap them up in the tinfoil, place on a parchment lined baking tray and bake in the oven for 35 minutes. When cooked, remove from the tinfoil, allow to cool for a few minutes until they're cool enough to handle and then pop the cloves out into a bowl using your fingers.
- Make the hummus. Add the chickpeas, roasted garlic, lemon juice, tahini and 2 Tbsp of the cold water to the food processor. Process until chunky. Now add the salt, cumin, olive oil and remaining 2 Tbsp of cold water and process until smooth and creamy.
- Serve topped with a sprinkle of smoked paprika, chopped parsley, sesame seeds and a drizzle of extra virgin olive oil. Add raw veggies and pita breads on the side for dipping.
ROASTED GARLIC HUMMUS - FOOD DOODLES
From fooddoodles.com
Reviews 19Estimated Reading Time 2 mins
- Preheat your oven to 400 degrees. Slice the very top of the head of garlic off, exposing all the individual cloves. Place the garlic on a small square of tin foil and drizzle it with a teaspoon or two of olive oil and then wrap it up and place it on a baking sheet. Roast at 400 degrees for 35 minutes. Once it's done unwrap it and pull the cloves of garlic out. I like to roast a few at a time and then keep them in the fridge to use, or you can freeze them for later use. If you'd like to use raw garlic in your hummus you can substitute 2-3 large cloves of garlic in place of the entire head of roasted garlic.
- Roughly chop the onion and throw it and everything else into a food processor. Blend till smooth adding a little of the reserved liquid from the can of beans(or your home cooked beans). Don't be afraid to add liquid as I find it's better when it's got a little bit more because it firms up in the fridge. Refrigerate 3-4 hours before serving to give the flavors a chance to come out. Serve any way you like with a pinch of smokey paprika on top(to make it pretty ;)), with fresh veggies, on crackers, in sandwiches, with soft fresh pitas.
ROASTED GARLIC HUMMUS - COOKING CLASSY
From cookingclassy.com
5/5 (5)Total Time 50 minsCategory AppetizerCalories 201 per serving
- Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic.
- Wrap foil up around garlic and roast 35 - 45 minutes until golden brown. Remove from oven and allow to cool.
- To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 - 4 cloves of the garlic and add remaining (about 10 - 11) to food processor.
- Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 - 2 minutes longer.
THE BEST ROASTED GARLIC HUMMUS RECIPE - FOODAL
From foodal.com
Reviews 17Estimated Reading Time 6 minsServings 6Total Time 45 mins
- Preheat oven to 400°F. Using a sharp knife, slice off the top of the head of the garlic. Drizzle with olive oil, rubbing the oil into the exposed clove tops. Wrap tightly with aluminum foil.
- In a food processor, process the chickpeas, garlic, tahini if you choose to include it, olive oil, lemon juice, oregano, salt, and cayenne (if using) until it reaches the desired consistency.
ROASTED GARLIC AND CARAMELIZED ONION HUMMUS - FOOD & WINE
From foodandwine.com
Servings 2.5Total Time 40 mins
- Preheat the oven to 350°. Cut the top off the head of garlic, just enough to expose the cloves. Place cut-side down on a baking tray and drizzle with 1 teaspoon of the extra virgin olive oil. Bake in the oven for 20-30 minutes, or until the garlic is soft.
- Remove from the oven and let cool completely. Once cool enough to handle squeeze out each clove of garlic.
- While the garlic is roasting, add the onion and 1 tablespoon of extra-virgin olive oil to a medium saucepan over medium high heat. Cook, stirring frequently until the onion starts to brown then reduce the heat to low. Continue to cook, stirring frequently, until the onion is very soft and a medium brown color, about 15 minutes.
- Add half the garlic, the caramelized onion, chickpeas, tahini, 2 tablespoons of extra-virgin olive oil, lemon juice and salt to a food processor or high-powered blender. Pulse until everything is combined; then add water 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency.
ROASTED GARLIC HUMMUS RECIPE | EATINGWELL
From eatingwell.com
3.2/5 (4)Total Time 1 hrCategory Healthy Super Bowl Chips & Dip RecipesCalories 47 per serving
- Preheat oven to 425 degrees F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.
- Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip.
- Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.
ROASTED GARLIC HUMMUS - A SOUTHERN SOUL
From asouthernsoul.com
Reviews 2Category Appetizer, Main CourseServings 12Estimated Reading Time 4 mins
- Add chickpeas to the bowl of a food processor and pulse on high speed until a thick paste is formed. Add-in the tahini, lemon juice, garlic cloves, and salt. Process on low for 3 to 4 minutes. Drizzle olive oil through the feeder tube while continuing to process until the mixture is smooth. If the mixture is too thick, add in 1 to 2 tablespoons of water.
- Place hummus in a shallow bowl or a plate. Drizzle over garlic olive oil and sprinkle with cayenne pepper. Serve with pita chips and sliced vegetables.
- Add 2 cups of rinsed, dried chickpeas and 4 cups of water to the instant pot. Secure lid on Instant Pot and close. Set to PRESSURE COOK/MANUAL and set the timer to 22 minutes. Once the timer goes off, allow the steam to release naturally, which will take about 15 to 20 minutes. Remove the lid from instant pot and drain beans.
- Rinse 2 cups of chickpeas and place in 8 cups of water. Soak overnight. Drain the beans. To a large pot, add 8 cups of water and bring to a boil. Add the chickpeas. Turn heat down to simmer and cook the beans for approximately 50 minutes until tender. Drain beans.
ROASTED GARLIC HUMMUS - THE BUSY BAKER
From thebusybaker.ca
5/5 (1)Calories 123 per servingCategory Appetizer
- Remove the garlic from the oven and let it cool slightly before squeezing the roasted cloves out of their skins and into the bowl of your food processor.
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Servings 8Estimated Reading Time 2 minsCategory Appetizers & Snacks
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5/5 (3)Total Time 50 minsCategory AppetizerCalories 296 per serving
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