Forget the hummus from the store. Make your own Roasted Garlic Hummus with real food ingredients and serve up with fresh cut veggies for a healthy snack.
Whenever I walk through the aisles of the grocery store, I’m always amazed at how expensive some convenience foods can cost. Hummus for example is one of the easiest things to make, (especially this Roasted Garlic Hummus), yet my local grocery store sells an 8 oz. container for about $3.
And worse yet, when you look at the food label some brands can include ingredients like safflower oil, modified corn starch, soy protein and other additives you probably don’t want in your hummus.
It’s so easy to make your own – especially this Homemade Garlic Roasted Hummus.
How to Make This Roast Garlic Hummus – Step By Step
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Preheat oven to 350 degrees.
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Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
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Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
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Pour olive oil over the top of the cloves.
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Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
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Bake for 55 minutes or until the cloves are tender.
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Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
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Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.
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Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.
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Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
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When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired. Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.
How to Make Sprouted Hummus
If you love hummus but digesting them is hard, you might want to consider sprouting the chickpeas first. This allows the phytic acid in the chickpeas to be naturally removed – making digestion easier (no more bloating).
To make sprouted hummus, just sprout the dried chickpeas for at least 3 days. Then rinse the chickpeas, add to a large saucepan with water, and cook on medium low for about 1 to 1.5 hours. Check to make sure chickpeas are thoroughly cooked (should be soft like canned beans), then drain but keep 1-2 cups of the cooking water (which is similar to the liquid in canned beans). Then follow the directions to add to the food processor as you would canned beans.
An Easy Garlic Roasted Hummus
This homemade hummus is so easy to make. The most time consuming part is roasting the garlic, but you could skip that step and make a simple hummus by adding the ingredients (with the exception of the garlic) to a food processor and follow the instructions in this recipe.
Can You Freeze Hummus?
Freeze Up to 4 Months. Hummus can be frozen for up to four months. It takes a few hours to thaw until it’s ready to eat – and it can take longer depending on how much is frozen in the container, which is why you shouldn’t freeze hummus in large batches. Once the dip has thawed, stir it up and serve!
How to Serve This Garlic Roasted Hummus
My favorite way to serve this Sprouted Hummus recipe is with a plate full of fresh-cut vegetables and tortilla chips. This is perfect as an after-school snack for the kids.
Top Tips for This Roasted Garlic Hummus
- You can make a quicker and simpler hummus by omitting the garlic.
- Removing the chickpea skins is the way to go if you want a silky-smooth hummus, but not at all essential.
- You can roast a bunch of garlic in advance and store it so it’s ready for use.
- You can freeze up to 4 months.
More Recipes You Might Like
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Roasted Garlic Hummus
Ingredients
- 3.75 cups canned chickpeas (two 15.5 oz cans) drained but liquid reserved
- 1 head garlic
- 1 lemon juice only
- 4 tbsp tahini or 2 tsp sesame oil
- 4 tbsp extra-virgin olive oil divided
- 1/2 tsp Himalayan Pink Crystal salt to taste
- 1/4 tsp black pepper
- 1 tsp organic Paprika for garnish
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat oven to 350 degrees.
- Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
- Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
- Pour olive oil over the top of the cloves.
- Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
- Bake for 55 minutes or until the cloves are tender.
- Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
- Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.
- Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.
- Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
- When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired. Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.
Notes
Equipment & Tools
Want More Recipes?
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I had no idea about sprouted chickpeas, can’t wait to try is!
I MUST try this! Thank you for sharing.