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Roasted Garlic Hummus

November/December 1993

Your rating: None Average: 4.1 (28 votes)

This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a hot oven until they are golden, about 8 minutes.



READER'S COMMENT:
"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...
Roasted Garlic Hummus

Makes: About 1 2/3 cups

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per 2-tablespoon serving: 47 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 121 mg sodium; 74 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch


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Recipe Categories

Ethnic/Regional
Middle Eastern
Ease of Preparation
Easy
Total Time
1 hour or less
Main Ingredient
Beans/Legumes
Preparation/ Technique
Roast
Meal/Course
Appetizers
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