Creamy Roasted Garlic Hummus with Crudités
Ingredients
- 1 head garlic halved
- 1 can 15 oz chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
- Assorted vegetables and sprouts for dipping cucumber, carrot, bell pepper, broccoli sprouts, sunflower sprouts, etc.
Instructions
- Preheat oven to 400°F (200°C). Drizzle the garlic halves with olive oil and roast for 30-40 minutes, or until soft and golden brown.
- Let the garlic cool slightly, then squeeze out the roasted cloves into a food processor.
- Add the chickpeas, tahini, olive oil, lemon juice, cumin, salt, and red pepper flakes (if using) to the food processor.
- Blend until smooth and creamy, adding a little water if needed for consistency.
- Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh herbs (optional).
- Serve with a colorful variety of fresh vegetables and sprouts for dipping.
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