Roasted Garlic Hummus

From EatingWell: November/December 1993 — Subscribe Now!

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.

About 1 2/3 cups

Active Time: 20 minutes

Total Time: 1 hour

Nutrition Profile

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

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.

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; 2 g protein; 1 g fiber; 121 mg sodium; 74 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch