Elevate your next batch of homemade hummus by using oven roasted garlic. Roasting the garlic makes it become buttery and so creamy, adding a depth of flavor to the hummus that you will love. This is a simple and easy recipe to make, which, in my book is always a bonus.Jump to Recipe
Enjoy this garlicky hummus on toasted Pacha bread, Mary’s Gone Crackers or with fresh vegetable dippers. Make a sandwich with your favorite bread with a generous amount of hummus, grated carrots, slices of tomato, cucumber, sprouts, microgreens and dark leafy greens. Top a baked potato with hummus and a sprinkle of fresh chives. Serve with some Falafel Patties tucked into pita bread or a corn tortilla for a gluten free wrap.
I make big batches of hummus and freeze it in individual serving sizes. I can thaw one or more out as needed. When we are traveling, I will put frozen hummus in our carry on bag or in the cooler for road trips. We pack various vegetables and Mary’s Gone Crackers for hummus dippers. I make hummus in my Vitamix high powered blender. It makes it very creamy and smooth.
Blend with the Best!
You can make my Oil Free Oven Roasted Garlic. It’s delicious and so easy to prepare. I freeze it for future use. Once roasted, the sharpness is gone and it becomes buttery and mild. That is why you can use so much more of roasted garlic in a recipe than you would use if it was raw.
This hummus recipe, is the base for this epic, Roasted Garlic Hummus Board. It’s amazing.
Creamy Roasted Garlic Hummus
- 1 15.5 oz can garbanzo beans with liquid
- 1 15.5 oz can cannellini beans, rinsed and drained
- 10 cloves roasted garlic or to taste roasted garlic becomes mild and buttery
- 1 tsp ground cumin
- 1 tsp mustard powder
- 1 tsp coriander
- 1 tsp salt substitute or salt
- 1 tbsp tahini
- 3 tbsp lemon juice
- Place all ingredients in the blender container of a high powered blender. Blend until creamy smooth. Add a little water if it is too thick.
- Refrigerate in a container with a lid. Good in the fridge for a bout a week.
- May be frozen up to 3 months.
- Serve with a variety of cut up fresh vegetables for dipping.Spread on toast or little slices of bread, whole grain pita bread or crackers, garnish with microgreens or sprouts.Delicious on a baked potato, garnish with a few fresh chives.Thin hummus with some lemon juice and little balsamic vinegar to use as salad dressing.Serve with Falafel patties.Variation: Add a roasted red bell pepper.This hummus recipe is the base for the epic, Roasted Garlic Hummus Board.
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