Creamy Roasted Garlic Hummus Recipe: You will never taste better hummus than this Creamy Roasted Garlic Hummus with Za’atar. It’s exceptionally creamy because of the flowing tahini and extra virgin olive oil. The whole roasted garlic bulb adds a mild and sweet garlic flavor, and the addition of za’atar spice intensifies the Mediterranean influence!
Creamy Roasted Garlic Hummus Recipe
Never before have you experienced hummus quite like this Creamy Roasted Garlic Hummus with Za’atar. The exceptional creaminess is a result of the effervescent tahini and extra virgin olive oil. By incorporating the entire roasted garlic bulb, a delicate and fragrant garlic taste is introduced, while the inclusion of za’atar spice heightens the Mediterranean impact!
Ingredient:
- 1 bulb garlic split in half, roasted and skinned
- 5 tbsp extra virgin olive oil
- 30 oz chickpeas (2 cans) drained
- ⅓ cup pourable sesame tahini
- 2 lemons juiced
- ½ tsp salt
- 1 tbsp za’atar
Also Read :- Mediterranean Shrimp Pasta (Gluten-Free, Dairy-Free) Recipe
Instruction:
Roast the garlic first. Peel and cut a whole bulb of garlic in half to accomplish this. Put in the center of an 8 by 8 aluminum foil square and cover with 2 tablespoons of olive oil. To ensure that the oil and garlic stay inside, fold the sides up to create a package. To prevent oil spills and fires inside your oven, place the package in a pan.
Next, open the cans and drain the chickpeas after the garlic has cooled. Put those into the blender. Bake for 30 to 40 minutes at 400 degrees, or until the garlic is tender and golden. Take out and allow to cool. Add the salt, 3 tablespoons olive oil, lemon, and tahini. Blend till creamy and smooth.
Just squeeze the garlic bulbs to remove the skin from the roasted garlic. That manner, all of the cloves ought to come out of the skins with ease. Then fill the blender with the roasted garlic. Add a tsp more of olive oil and za’atar spice on top.
When you want to remove the skin from the roasted garlic, all you have to do is squeeze the garlic bulbs. All of the cloves should be able to easily emerge from the skins if they are prepared in this manner. Proceed to load the blender with the garlic that has been roasted. Increase the amount of olive oil and za’atar spice that is sprinkled on top.
NUTRITION
- Calories: 427kcal
- Carbohydrates: 46g
- Protein: 15g
- Fat: 23g
- Saturated Fat: 3g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 12g
- Sodium: 210mg
- Potassium: 530mg
- Fiber: 13g
- Sugar: 8g
- Vitamin A: 80IU
- Vitamin C: 22mg
- Calcium: 111mg
- Iron: 6mg
Tips:
You only need a high speed blender or food processor to make hummus. It is very simple to make, just add the ingredients to your appliance and blend until smooth! Bake at 400 for 30-40 minutes until the garlic is soft and golden. remove from oven and let cool.
First, roast the garlic. To do this, split an entire bulb of garlic in half with the peel on. Place in the middle of a 8×8 square of aluminum foil and drizzle with 2 tbsp of olive oil. Fold the sides up to enclose the garlic and oil in a package so that It all stays inside. Place the package in a pan to ensure the oil will not drip inside your oven and cause a fire.
Next, once garlic is cool, open the cans and drain the chickpeas. Place them in the blender. Add the roasted garlic. Remove the skin by simply squeezing the bulbs. All of the cloves should exit the skins easily that way. Add the lemon, tahini, olive oil and salt Blend until smooth and creamy. Top with extra drizzle of olive oil and za’atar spice
