Hummus is one of my favorite snacks, but I’ve always been weary when buying from the grocery store. There are so many unnecessary ingredients that are added to hummus that’s been prepared to sell at grocery stores. When making it at home, I know exactly what goes into it, which makes me feel better. As a bonus, hummus provides the body with unsaturated fats, protein, fiber, and various other nutrients that make this an excellent snack choice that not only tastes good, but is good for you!
Note: I made my own tahini, but you can absolutely buy it if you’re running short on time.
Serves: About 1-1/2 Cups – Prepare Time: 1 hour 20 minutes +/-
INGREDIENTS:
TAHINI:
- 1/8 Cup Sesame Seeds
- 1-1/2 Tablespoons Avocado Oil or Olive Oil
- Pinch of Salt
GARLIC ROASTED HUMMUS:
- 1 Head Garlic
- 2 Tablespoons +/- Olive Oil
- 1 – 15.5 oz. Can Garbanzo Beans, Drained & Rinsed
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Tahini
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 3 Ice Cubes
- Naan Dippers, For Serving
- Garlic Olive Oil, Fresh Parsley, & Crushed Red Pepper Flakes – FOR GARNISH
DIRECTIONS:
1.) Make the tahini by placing a small skillet on medium heat. Add sesame seeds to dry pan. Toast seeds until lightly browned. Stir consistently to prevent seeds from burning. Once toasted, add seeds to small food processer and blend until crumbly. Add oil and salt and blend until smooth. If still a bit gritty after adding 1-1/2 tablespoons oil, add additional oil, 1 teaspoon at a time until smooth. Set aside.
2.) Preheat the oven to 400°F. Cut off the top of the garlic head and place in small oven-safe ceramic dish (with cover), or to a small oven safe bowl with garlic wrapped in aluminum foil. Top with olive oil. Place in oven for 45 minutes.
3.) Once garlic is done cooking, add garbanzo beans, ice, lemon juice, salt, pepper, garlic powder, 2 teaspoons olive oil, roasted garlic, and tahini to food processor. Blend on high until smooth and combined, about 3 to 4 minutes. Scrape down the sides occasionally to get an even blend.
4.) Meanwhile, prep naan dippers by adding to baking sheet and drizzling with garlic olive oil. Season with salt and pepper if desired. Place in 350°F oven and cook until slightly toasty, about 5 minutes.
5.) Plate hummus by drizzling remaining garlic olive oil over the top along with fresh parsley and crushed red pepper flakes. Season with salt and pepper. Serve alongside naan dippers, crackers, vegetables, or anything that strikes your fancy! Enjoy!
Dinner w/ the Dugans 