"This hummus reminds me of summertime on the Mediterranean in Cinque Terra, Italy. Sweet breezes and savory roasted garlic pureed into creamy hummus spread onto a crusty whole grain bread is heavenly." - Vicki Shanta Retelny, RDN
1 15-ounce can garbanzo beans/chickpeas (reserve 1 tbsp of the liquid)
1/4 cup tahini
1/2 large lemon juiced
2 tbsp extra-virgin olive oil
4-5 cloves roasted garlic
1 tbsp smoked paprika
Roast the garlic first.
Preheat oven to 400 degrees F.
Remove the tissue paper-thin layer from the outside of the garlic bulb.
Cut off the very bottom tip of the bulb – not the root side as that holds the cloves together.
Brush the cut side with extra-virgin olive oil, cover with tin foil and place in a ramekin or make a batch of garlic bulbs, covered and place in a muffin tin to roast.
Roast for 40 minutes. You can finish under the broiler for 1 minute to further brown, if you want. Set aside.
Put the chickpeas in a strainer with a bowl underneath to save the liquid aquafaba.
In a food processor, add chickpeas and tahini and pulse until smooth.
Add aquafaba, lemon juice, oil, garlic, paprika and salt.
Pulse until mixture is combined and to desired texture (chunky or smooth).
Serve with whole grain pita bread or crackers and/or carrots, cucumbers and sliced mushrooms.
1 1/2 cups
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