Roasted Garlic Hummus
- Active Time 20m
- Total Time 1h
Makes about 1 2/3 cups (serving size: 2 tablespoons)
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 1 head garlic
- One 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
Preheat the oven to 425 degrees 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 the parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
47 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 121mg sodium; 8g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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