Roasted Garlic Spinach Hummus Recipes

ROASTED GARLIC SPINACH HUMMUS

Steps:

• Put the chickpeas in a food processor & pulse 5-10 times.
• Add the the rest of the ingredients.
• Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
• Taste and adjust the seasoning (I often find I like to add much more lemon juice).
• Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
• Refrigerate for up to a couple days or freeze for months.

GLORIOUSLY GREEN SPINACH HUMMUS

Steps:

• Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
• Taste and add additional salt if desired.
• Scoop into a serving dish and drizzle with olive oil and paprika if desired.

CREAMY ROASTED GARLIC HUMMUS

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.

ROASTED GARLIC HUMMUS

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!

ROASTED GARLIC HUMMUS

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!