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Roasted Garlic Hummus

Creamy and delicious, this Roasted Garlic Hummus is loaded with flavor. Served with fresh vegetables, olive oil, and a smile. There is nothing like fresh hummus served as an appetizer with pita chips or sliced fresh vegetables.
To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
This is a fresh and rewarding healthy appetizer or snack for hot summer days.
Recipe By Michael Conrad
Rated 0 out of 5
Mediterranean, American
Appetizer, Snack
4 people
10 mins
40 mins
50 mins

Equipment Needed

Ingredients

Ingredients

\1 Large Head of Fresh Garlic
\3 Tbsp of extra virgin olive oil, Divided
\15 Oz of Chickpeas, Can, rinsed and drained
\3 Tbsp of Lemon Juice
\1/3 Cup of Tahini
\3 Tbsp of Water
\1 tsp of Ground Cumin
\1/2 tsp of Cayenne Pepper
\Sea Salt, To Taste

Ingredients to Serve

\1 Tomato, Wedged
\1 Cucumber, Sliced
\1 Small Bag baby of Carrot
\4 Stalks of Celery, Cut in half or thirds and in half again length ways
\Kalamata olives
\extra virgin olive oil
\Smoked Paprika

Instructions

  1. Preheat Oven
    Preheat the oven to 400°F. Cut the top off the garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in a pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
  2. Blend It
    Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin, and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from the outer skin and add them to the container.
  3. Get it Just Right
    Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
  4. Serve it Up
    Transfer to a serving dish and drizzle with high-quality extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Enjoy!

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