In my journey of package-free grocery shopping, hummus was one of the first things I realized I could cut out and make myself. It’s just as delicious, and better for you as it doesn’t have any of those preservatives. Not to mention you can get creative with flavours! I’m a fan of a simple garlic hummus, it’s so good for dipping veggies and crackers, and I actually love putting it in my salads to add extra protein and eliminate the need for high calorie/sugar-filled salad dressings.
Roasted Garlic Hummus
1 15oz can of chickpeas (or about 1 1/2 cups of cooked chickpeas if you’re cooking them at home)
1/4 c tahini
juice of one lemon
3 tbsp olive oil
2-3 tbsp water
1 large bulb of garlic (or just 2-3 cloves if you’re not roasting it)
1/2 tsp cumin
pinch of paprika
salt to taste
If you’re roasting your garlic, cut off the root-end of the bulb, drizzle with a bit of oil, and bake at 375 Fahrenheit for about a 30 minutes. Let it cool slightly, and then squeeze the garlic out of the skins, into your food processor. Add in the rest of your ingredients except the olive oil and blend on high until it becomes smooth. Lastly, add in the olive oil and blend until it’s extra creamy.
If you don’t have the time to roast your garlic, don’t worry – you can just throw in a few fresh bulbs instead! The flavour will be a little more tangy than if you roast it, so it just depends on preference! The flavour becomes more mild when it’s roasted, hence why you’d use more if that’s what you prefer! For these photos I just used fresh, raw garlic and it still turned out delicious!
This will last about a week in your fridge.