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–+ servings
Tami Kramer Nutmeg Notebook

Creamy Roasted Garlic Hummus

5 from 1 vote
A smooth, creamy, garlicky dip or spread. Perfect for company, potlucks and everyday enjoyment.
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Servings: 6
Course: Dip, Snacks
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Refrigerate in a container with a lid. Good in the fridge for a bout a week.
  3. May be frozen up to 3 months.
Serving Suggestions
  1. 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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