Garlic Hummus
I love roasted garlic hummus. I serve it to guests who have never had traditional hummus or to those who dont care for tahini in hummus. It has a rich garlic flavor that is not overwhelming - its just right
I love roasted garlic hummus. I serve it to guests who have never had traditional hummus or to those who dont care for tahini in hummus. It has a rich garlic flavor that is not overwhelming - its just right
- Carbohydrate 0.0204563476998785 g
- Cholesterol 0 mg
- Fat 0.211738281340459 g
- Fiber 0.00405859370306954 g
- Protein 0.00153847656442107 g
- Saturated Fat 0.0293340625124905 g
- Serving Size 1 1 Serving (22g)
- Sodium 0.00717773438186462 mg
- Sugar 0.016397753996809 g
- Trans Fat 0.00584421875244967 g
- Calories 2 calories
Step-by-step
- In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency.
- If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency.
- Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies.
- Roasted red pepper hummus goes very well with cubes of warm Italian bread.
- Hummus can be prepared in advance up to two days if stored in airtight container in the refrigerator.
- To serve, heat in microwave or on stovetop.
Processing the chickpeas, roasted garlic, olive oil, lemon juice, and oregano together demands careful attention to machine duration if a truly silky texture is desired. Running the food processor continuously for three full minutes breaks down the chickpea skins completely, yielding a velvety emulsion rather than a grainy purée. Adding extra virgin olive oil in half-teaspoon increments corrects a mixture that remains overly dense without drowning the legume flavor. Dried oregano introduces herbal complexity, though fresh leaves can replace it at a three-to-one ratio when using fresh herbs instead of dried. Fresh lemon juice supplies essential acidity to balance the rich garlic cloves, but bottled juice introduces a sharp, metallic bitterness due to added preservatives. Storing the finished dip in an airtight container within the refrigerator preserves freshness for up to forty-eight hours. Gently warming the mixture in the microwave or on the stovetop before serving loosens the fats and restores the aromatic qualities of the garlic.
