For the start of the new year, I’ve been wanting to eat cleaner and healthier. Also, my DB has started his Biggest Loser competition in his department, and he wanted to focus on eating healthier as he’s starting back up at the gym. I stocked our refrigerator with healthy and portable veggies, and I wanted to have a “dip” to incorporate with baby carrots and cucumbers for an easy and portable snack.
I’ve been making this hummus recipe for the last 5-6 years since I couldn’t find a great-tasting hummus recipe at the grocery store. It’s so easy, and you can use this dip as an alternative to Ranch dips. I also love dipping this with pita chips as well.
It is easy, but it does take some prepwork in that you need to roast your garlic for 1 hour, and for best-tasting results, you’ll want to refrigerate the final product overnight to allow the flavors to marry. You can find tahini at your local international ethnic store, larger grocery stores, or Whole Foods (which is where I purchased mine). I purchased this one at Whole Foods for $6, and I can tell it will last me a long time.
I love the lemony (but not lemon overkill), garlicky version of hummus!
Lemon & Roasted Garlic Hummus
- 1 bulb garlic
- Extra virgin olive oil
- 15-oz can chickpeas, drained
- 2 large lemons
- 2 Tbsp tahini (pureed sesame seeds) (I purchase the Joyva brand, and it’s great)
- 1 Tbsp extra virgin olive oil
- Salt & Pepper, to taste
1. Preheat oven to 350 degrees.
2. Start by roasting your garlic: Cut the top off the garlic bulk, exposing the cloves (try to make sure to expose the tops of the majority of the cloves). Drizzle the top with a little olive oil, rub it into exposed cloves. Wrap the bulk in foil, and roast it for 1 hour. Allow it to cool for 15 minutes.
3. Squeeze the garlic pulp and remaining ingredients (chickpeas through olive oil) into your food processor, and pulse until the mixture is thoroughly combined and hummus paste forms.
4. Add salt and pepper to taste. Refrigerate overnight for flavors to marry.
Yield: 2 cups