Garlic Roasted Hummus
I like having some healthy snacks in the fridge for my husband and I since we both work from home. Hummus is an easy but tasty snack to make for an ordinary afternoon. I have been wanting to make hummus for a long time & I finally had all the ingredients to make it. I haven’t used any of my fancy dishes for a long time so I decided to arrange an afternoon tea with my husband. After making the hummus I set up the table in the sitting room by the kitchen using my antique dishes. This particular afternoon was chilly so I decided to make some tea along with the hummus. It ended up being a fun afternoon break from work for the both of us.
Hummus is a simple appetizer but a couple tricks will make it more creamy and delicious. First soak the beans with filtered water for 36 hours. While beans are soaking rinse and change out the water every few hours. The next important step is to simmer the beans on low heat until they are very soft and fall apart very easily when pierced with a fork, this will take approximately two hours. Drain the remaining liquid into a bowl to reserve for later use. After blending the beans with all the other ingredients, I found that it was to thick for my liking so I blended in a couple tablespoons of the leftover water for the perfect consistency. The above steps will help the hummus be incredibly creamy with the perfect consistency. If you make this recipe let me know how you like it.
I’m so happy you found sometime to spend in my corner of this small town. Cheers to a happy & healthy day.
Roasted Garlic Hummus
Ingredients
- 1 Cup Garbanzo Beans Soaked for 36 hours
- 1 Whole Garlic Bulb Roasted.
- 1 TBSP Fresh Lemon Juice
- 1 TBSP Tahinni
- Salt to taste
- 1 Medium Yellow Onion Sliced Optional
Instructions
- If you are using fresh beans be sure to soak them. I like to soak mine for 36 hours because it makes the results even more creamy and delicious. At the minimum soak them for 12 hours.
- The next day simmer garbanzo beans till they are very soft and fall apart easily when pierced with a fork.
- While beans are simmering roast the garlic bulb. Set oven to 400. Cut off about 1/4 inch from the top of the stem which should expose the top of the cloves. Next peel off the outer layers of the bulb, but leave the cloves attached.
- Pour olive oil over the top of the cloves, place on a baking sheet and cover with an another small baking dish like a ramekin. I like this method because I don't have to use aluminum foil.
- Bake garlic clove for 45 minutes or until cloves are soft. This method of roasting garlic makes it easier to check doneness, simply lift the ramekin dish and if the clove pierces easily with a fork it's done. Once it's finished roasting allow it time to cool off before peeling off the rest of the peels.
- Once the beans are cooked drain the liquid but save it, allow to cool before placing into a high speed blender along with the tahini, roasted garlic bulb, lemon juice & salt. Blend on high till smooth, if the hummus is too thick add some of the liquid from the beans & blend till smooth.
- This hummus is already really good but I also like to top it with caramelized onions. Serve with your favorite crackers and sliced veggies.
