Every once in a while, I will buy a huge bag of separated and peeled garlic for a dollar. That’s right, one dollar! I just can’t resist. But I can never seem to use it fast enough. So roasting the garlic is the perfect way to use it all up for our house. Not great for kisses, but excellent for the belly. I always have a can of chick peas on hand just for this very purpose. Here is my super simple recipe for roasted garlic hummus.
½ cup garlic cloves, peeled
¼ cup extra virgin olive oil
1 can chick peas, rinsed
1 tbsp tahini
1 lemon, juiced
¼ cup water
salt & pepper for seasoning
Preheat the oven on 375 F. In a sheet of tinfoil, add your garlic cloves to the center and coat generously with olive oil. Pinch tinfoil together to make a packet and bake in the oven for 25-30 minutes. (If you only have a garlic head, don’t worry about peeling it by hand. Oh She Glows has the perfect recipe for How to Roast Garlic still in its peel).
In a blender or food processor, blend the chick peas, oil, water, tahini, s&p, lemon juice, and garlic once its finished roasting. If it’s too thick for your liking add more water or lemon juice. Make sure you taste before adding any more.
Blend until smooth, pour into a serving dish and enjoy!