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
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
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
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.
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 BEETROOT AND GARLIC HUMMUS
This roasted beetroot and garlic hummus checks all the boxes: healthy, easy, delicious, and so pretty! It's the perfect snack throughout the week or a beautiful appetizer for guests. Garnish with a dollop of Greek yogurt and fresh herbs, and serve alongside veggies or pita. Enjoy!
Provided by Elizabeth
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
- Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
- Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
- Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
- Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.
Nutrition Facts : Calories 253 calories, Carbohydrate 23.8 g, Cholesterol 1.9 mg, Fat 15.9 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 2.5 g, Sodium 436.9 mg, Sugar 6.2 g
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- 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.
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- Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.
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