Nutrition per serving may change if servings are adjusted.
1 head garlic
1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon tahini, (sesame paste)
2 tablespoons water
2 tablespoons chopped fresh parsley, plus a sprig for garnish
Salt, to taste
Paprika, for garnish
Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.
Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip.
Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
47 calories;1 g fat(0 g sat); 1 g fiber; 8 g carbohydrates; 2 g protein; 23 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 56 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 121 mg sodium; 73 mg potassium
Gotta Have Roasted Garlic
Overall, a good recipe. I cut the soy sauce in half, just to be on the safe side. Also used raw sesame oil instead of the tahini. In regards to the reviewer stating that is is overly complicated--raw garlic is no comparison to roasted. Roasting a head of garlic is waaaaay worth the effort. If you call wrapping a head of garlic in aluminum foild and throwing it into the toaster oven...effort.
Pros: Has roasted garlic
Cons: soy sauce? uses expensive tahini
November 22, 2011
By: EatingWell User
It was gross, I tasted it before topping it with parsley and paprika & it tasted like vomit ! I thought it would come out great, but it was so blend :(
October 03, 2011
Tastes like soy sauce
I thought it was kind of odd that soy sauce was in a hummus recipe, but I am open minded and thought why not. Well I found out exactly why, it just tastes like soy sauce, not hummus. Not good. I will be making another batch because no one in my house likes it.
Pros: easy recipe
Cons: doesn't taste like hummus
April 11, 2011
Use some of the liquid from the beans instead of water. This gives the hummus more flavor and a better consistency. Also, Tahini IS a necessary ingrediate in hummus.
July 06, 2010
By: EatingWell User
I think this recipe is overly complicated. Garlic can be added fresh (and use much less!). Tahini is not essential. I just throw the beans, lemon juice, olive oil and raw garlic cloves in the food processor, add water to make the right consistency and it comes out great!
June 02, 2010
Perfect consistancy! My garlic was a tad burnt, but for my first hummus attempt, I thought it was great! It seems like a great base hummus recipe and I think next time, I will cut back on the garlic and add roasted red peppers! YUM!