This roasted garlic hummus dip recipe is quick and easy to follow. It is also healthier and cheaper then the store bought stuff. As an added bonus it is also naturally gluten free and dairy free. Roasted garlic hummus is my favorite flavor.
First I started with locally grown non-gmo garbanzo beans from Joseph’s Grainery. I used the quick soak method and had my beans ready in less than 3 hours with enough for this recipe and some to freeze for later. You may also used canned garbanzo beans or chickpeas for this recipe. Making the hummus only takes a few minutes with a food processor. I roasted my own head of garlic in about 20 minutes while the beans were soaking. Another nice thing about this recipe is that it is versatile, you can leave out the roasted garlic and add in roasted red peppers or what ever you prefer or just leave it plain. This roasted garlic hummus is perfect served with a variety of your favorite vegetables or chips. I served mine with rainbow carrots, English cucumber and black bean quinoa chips. It can also be used as a sandwich spread in place of mayonnaise. Hummus is perfect for meatless Monday’s or as a vegan lunch choice.
If you love hummus, please take the time to make your own. It cost pennies to make and I promise you won’t be disappointed. What is your favorite variety? I would love to read comments from you on how your hummus turns out and what variety you make. Happy Dipping!
Roasted garlic Hummus
- Cooked or canned drained garbanzo beans - 4 c. (chickpeas)
- Full head of roasted garlic - 1, (cut off top of garlic head, drizzle with olive oil and wrap in aluminum foil. Roast at 400* for 20 minutes. Remove from skins)
- Olive oil - 5 tbsp.
- Fresh lemon juice - 1/2 c.
- Tahini - 1/4 c. (sesame paste)
- Ground cumin - 1 tsp.
- Ground corriander - 1/2 tsp.
- Salt to taste
- Ground cayenne pepper - 1/2 tsp. (optional)
- Place garbanzo beans or chickpeas in food processor or blender. Add remaining ingredients and process until smooth. Feel free to omit the roasted garlic for your favorite seasonings like roasted red pepper, pine nuts or olive tapenade. Chill before serving. This recipe can be cut in half to make a smaller batch. Place leftover dip in refrigerator for up to one week.