Simple Roasted Garlic Hummus
Homemade hummus is so simple to make and customizable to your taste preferences. Add some spices like cumin, toss in some roasted red pepper, or use black beans instead of chickpeas— and it completely changes the hummus game. There are so many variations of hummus out there and the best part of making your own is that you are in control of the ingredients you add.
Admittedly, I have gotten into the habit of just buying prepared hummus dips out of convenience. And I also just LOVE the taste of the Trader Joe’s eggplant hummus. I have yet to master a recipe replacement for that or my favorite veggie dip/ salad topper—the Whole Foods brand of baba ganoush. They recently stopped carrying it at my Whole Foods—and it was a sad day when I found out. It was literally the BEST baba ganoush ever! One of these days, I will figure out a good homemade recipe for that. All my attempts to date have been a flop.
Recently, I whipped my own batch of hummus and was reminded how simple it is just to prepare my own at home. I love adding hummus to my salads in place of a salad dressing. I will often squeeze on some fresh lemon juice with it, toss in fresh parsley and nutritional yeast, and crack some black pepper on it. Delicious! It’s also really great with veggies or on a roasted vegetable sandwich. Drool.
This hummus is light and fluffy. It’s made with wholesome ingredients and is oil free. The tahini provides a source of healthy fat (as it also is complete with fiber and protein) and is a great replacement for oil in hummus recipes. The miso paste is a fermented soybean that is a healthier source of salt than table or sea salt. The aquafaba is the liquid that is found in the can of chickpeas or the liquid that is left in a pan after cooking chickpeas. It adds body to the hummus, helping make it light and fluffy. The aquafaba and miso are optional, but recommended for body and taste.
- 5-6 cloves fresh garlic
- 1.5 cups cooked chickpeas (or 1 -15oz can)
- 2 tablespoons tahini
- ½ lemon, or more to taste
- 1 tablespoon miso (optional)
- 1 tablespoon aquafaba (optional)
- black pepper, to taste
- Preheat the oven to 400F. Place the unpeeled garlic cloves on a baking sheet and roast for about 10-15 minutes. Allow the garlic to cool and then remove the skins.
- In a food processor or a high-speed blender, combine the garlic, chickpeas, tahini, lemon, miso, and aquafaba. Blend until smooth.
- Store leftovers in container in the fridge.
- Add some nutritional yeast and paprika if desired!
- The hummus should last about 3-5 days in the fridge.
- Makes enough for about 3-4 people
