This hummus is perfectly light and creamy, with deep flavors of roasted garlic.
Do you have a small mountain of chickpeas left over after making aquafaba? Have a couple cans in your pantry that you want to use? Or just want to impress your guests by telling them you made HOMEMADE hummus? This is definitely the recipe and solution for you! It requires minimal effort, and less than 10 ingredients. It's a great staple and a perfect healthy option for snacking on during the week- it also holds great if you want to pack it in a lunchbox. You can pair it with raw veggies, pita chips/bread, pretzel chips, and even spread it on sammies!
This is the recipe I've been following to utilize all of the garbanzo beans I have leftover from making aquafaba, and it's always eaten within days. Side note: I actually freeze my garbanzos so I can hold them for a while, and thaw on the kitchen counter right before I'm going to make hummus. This doesn't alter the taste or texture from what I can notice, too.
BAKING TIP: USING A HIGH POWERED BLENDER OR FOOD PROCESSOR WHEN CALLED FOR IS NECESSARY TO ACHIEVE IDEAL TEXTURE
tips before starting/TROUBLESHOOTING:
Tip #1:
I highly recommend using a high powered blender or food processor. If you don't have access to one, the blending time will be longer and will most likely yield a different result in texture.
TIP #2:
To shorten the process, I advise to roast the garlic ahead of time and store in the refrigerator until needed.
ROASTED GARLIC HUMMUS
Prep time: Cook time: Yield:
10 Minutes 1 hour 10 Servings
ingredients
(380g.)- 2 cups Garbanzo Beans
(60g.)- 1/4 cup Tahini
2 Tbsp. Olive Oil + more for serving
(8g.)- 1 1/2 tsp. Salt
(60ml)- 1/4 cup Water
Juice of 1 Lemon
1 Head of Roasted Garlic*
Paprika *optional
METHOD
Preheat oven to 400°F/205°C. Cut top of the head of garlic just until top of cloves are exposed. Place into a small sheet of foil and drizzle with olive oil and sprinkle with a pinch of salt. Bake for 1 hour and cool.
Place all of the ingredients into a high speed blender or food processor- making sure to squeeze/peel only the cloves out of the head of garlic.
Blend on medium-high for 1 minute and scrape down sides with a silicone spatula.
Blend again for an additional 2 minutes.
Chill before serving, and serve with a drizzle of olive oil and a pinch of paprika.
Store in an airtight container in the refrigerator for up to a week.
NOTES
*Roasting the garlic is optional, but will give the hummus a deeper flavor.