I love me some hummus! All hummus, any kind, you name it. I usually make the traditional kind (chickpeas, garlic, tahini, lemon), today I thought I’d venture outside the box and make roasted garlic and sundried tomato hummus. I like this version because I find when I make traditional hummus and use raw garlic, it’s strong, like stays-with-you-for-days strong. I love garlic, but I don’t want to be sweating it out days later. Roasting garlic really mellows it out but still leaves a great flavour. I could eat the entire bulb as is…so good!Before we get onto the recipe you need to roast your garlic. Preheat your oven to 400F. Cut the top off, drizzle with olive oil, wrap in foil, place on a baking sheet or in a muffin tin and bake for 30-35 minutes. Remove from oven, let them cool, then you can gently squeeze out the cloves. Store leftovers in a jar with some olive oil and keep refrigerated.
Now, let’s get onto this super easy hummus recipe…
1 15oz can chickpeas, drained, rinsed
3 Tbsp sun-dried tomatoes, drained
1/4 cup of water
1 Tbsp sesame oil or olive oil
2 Tbsp fresh squeezed lemon juice
1 1/2 Tbsp tahini
1 tsp paprika
3-4 cloves of roasted garlic
S&P to taste Add all ingredients to a blender and blend on high until smooth and creamy. Serve this up with your favourite veggies, pita chips or gluten free crackers. Store leftover hummus in an air-tight container in the refrigerator.
Nutritional Info for 2 Tablespoons
62 Calories, 7g Carbs, 3g Fat, 3g Protein, 93mg sodium, 1g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.