Hummus is a great snack and can be used in quite a few ways.  The most popular is with pita chips or vegetables as a dip.  One of our favorite ways is on top of crisp, organic spring greens for simple yet filling lunch.  We’ve also been known to slather the middle of a whole grain pita with leftover hummus then stuff full of organic sprouts, avocado and tomatoes — yum!

However you enjoy it, hummus is a healthy alternative to mayo, ranch, or other condiments or dips.  It is high in protein, moderate in calories, includes Omega-3s from the olive oil, and is rich in B vitamins and many vital minerals.
This is by far our favorite way to prepare hummus.  Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness.  It’s well worth the time!  Try it, I don’t think you’ll be disappointed.

Roasted Garlic Hummus
Makes 8 Servings

2 cups organic chickpeas, drained and rinsed
2 Tbsp organic tahini (a paste made from ground sesame seeds, found in the ethnic food section of your grocery store)
4 Tbsp olive oil
1/4 cup warm filtered water
1 entire head of garlic (more/less to taste)
Juice of 1 lemon
1/4 teaspoon sea salt

1.)  Preheat oven to 375°F.  Cut off the very top of the garlic head (about 1/4″) so that the tops of most of the cloves are exposed slightly.  Coat with a little olive oil and wrap securely in aluminum foil.  Roast garlic in oven for 1 hour.  Remove and allow to cool.

2.)  Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor or blender.  Rinse and drain cooked or canned chickpeas.  Add them, and all other ingredients, to the food processor and blend until completely smooth.

3.)  Scrape ingredients off sides of food processor to make sure it blends evenly.  If you find that the hummus is too thick, you can add additional olive oil.  Add it slowly, allowing the mixture to combine fully before adding more liquid.  Hummus can get watered down quickly and then it’s too late, so be patient with this step.

4.)  Serve at room temperature with a drizzle of olive oil over top.  Fresh organic veggies are the perfect pair!

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    Written by Elise Schwartz
    Elise Schwartz

    Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

    2 Comments

    1. had to say I made this for work with cumin,cayenne,and parsley and it was inhaled :) made it for the girls up here and janelle left with the recipe. Yay for your site!

    2. I made this twice in the past week because my 2-year old ate half of it. The roasted garlic is key — just delicious — thank you. I, too, added cumin.

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