Recipe courtesy of Dan Churchill
Recipe courtesy of Dan Churchill
Watch how to make this recipe.
Roasted Garlic Hummus
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 167 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 167 mg
Ingredients
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Directions
- Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
- In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks.
- In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
- Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice.
