Roasted Garlic Hummus
Our PLInnovations’ food philosophy is simple – eat real food! We’re convinced that when we focus on eating REAL FOOD (not processed, food-like substances), the need to fixate on calories, fat or carbohydrate content diminishes. Instead, we want to train our body’s “ear” to listen to cues for hunger, thirst and satiety and to learn to prepare delicious and nourishing food.
One of our favorite recipes that we’re sharing with you today is for homemade hummus. Loaded with fiber and protein, chickpeas are a delicious foundation for an inexpensive, healthy meal, and the star of today’s dish. Our hummus recipe is simple, and contains ingredients that you likely already have in your pantry. If you don’t have tahini (sesame seed paste) on-hand, it’s easily procured at most grocery stores and has a long shelf life. As long as you have a blender at home, you can make this recipe to enjoy on veggies, sandwiches or pita.
1 16 oz. can of chickpeas, rinsed and drained
1 bulb roasted garlic
2 Tbsps. tahini
1 tsp. cumin
1 tsp. paprika
2 tsps. fresh basil, chopped OR 1 tsp. dried basil (fresh parsley would also work well)
2 tsps. Balsamic vinegar OR 2 tsps. lemon juice
2-3 Tbsps. extra virgin olive oil
½ cup water
Salt and pepper to taste
- To roast a bulb of garlic, simply cut off the tip to expose the ends of most of the garlic cloves. Place the entire bulb on a generously-sized piece of aluminum foil and drizzle with a tablespoon of olive oil. Wrap the garlic tightly in the aluminum foil and place it on a baking sheet (in case there are any leaks) in an oven pre-heated to 375 degrees. Bake the garlic for 30-45 minutes, and allow it to cool in the aluminum foil.
- Rinse and drain the chickpeas and put them in a blender with the spices, tahini, vinegar or lemon juice and water.
- Add the roasted garlic, as much as desired. The cooled garlic cloves should very easily slip out of their casings.
- Blend all the ingredients until the desired consistency is reached, stopping to stir as necessary. This usually takes 2-3 minutes, and you may find you need to stop the blender to stir the mixture a couple times.
Serving notes: Spread your fresh hummus on raw veggies like cucumber, carrot, celery or green pepper. It makes an excellent sandwich when smeared on bread, and layered with tomato, cucumber, lettuce and thinly sliced carrot.
- Posted on October 18th, 2012