Roasted Garlic Hummus (Vegan, Gluten-Free)
PinServings: 15
This Roasted Garlic Hummus is just like the name suggests- so creamy and loaded with roasted garlic. Make sure you remove the skins from the chickpeas to get the creamiest hummus ever.
Print
Ingredients
- 2 15 ounce cans chickpeas, drained and skins removed (don't skip this step! This makes the hummus creamy)
- 5 large garlic cloves - peeled
- 1 tablespoon extra virgin olive oil - plus 1 teaspoon for drizzling over garlic
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1/2 teaspoon ground sea salt
- smoked paprika
Instructions
- Preheat oven to 400 degrees. On a baking sheet, add a small sheet of aluminum foil and add the garlic cloves. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Roast for 20 minutes, or until soft. Remove from oven and transfer to a food processor.
- To remove skins from chickpeas, pinch with fingers and the skin should remove pretty easy. Discard the skins and add the chickpeas to the food processor. This will take some time, about 20 minutes.
- Add all ingredients in the food processor and process until combined.
- Sprinkle hummus with smoked paprika before serving. Serve with pita chips, pretzels, or vegetables. This hummus will keep in the fridge for 3-4 days.
Notes
*Nutrition information is for a serving size of 2 tablespoons of Roasted Garlic Hummus. There are about 15 total servings per recipe.
Nutrition
Serving: 2tablespoons | Calories: 86kcal | Carbohydrates: 9.4g | Protein: 3.7g | Fat: 4.2g | Sodium: 245.2mg | Sugar: 0.1g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick