I love Hummus. So tasty, so many “flavors” it can come in, and so versatile in how it can be served. Great as an appetizer with pita chips, bread, and veggies—it’s also delicious as a spread in sandwiches for a scrumptious vegetarian option. And let’s be honest, any way we can squeeze in extra veggies is a good thing.
And here’s a secret….it’s so easy to make. How easy? So easy that I often kick myself when I buy prepared tubs from my local grocers.
The following recipe is my standard “go-to” take on Hummus. However, I often use it as a base for my “specialized hummus flavors”. I also used to use fresh garlic in my hummus but have found that by using roasted garlic, you’ll still get great flavor that’s slightly more mellow. But hey, if you’re a fresh garlic kind of person, be my guest. 🙂 However, I would try using only 2-3 garlic cloves as the flavors will be much more intense.
If you’re looking for a kicked-up hummus, try the following recipe but throw in some sundried tomatoes or fresh cilantro and jalapeno. DELISH!
Until next time Friends, Cheers!
**photo updated on 4/1/2013**
Roasted Garlic Hummus
15 Ounces of canned Garbanzo, drained with juices reserved
2-4 Tablespoons Liquid from Garbanzos
1/3 Cup Tahini
¾ Cup Fresh Italian Parsley
4 Tablespoons Lemon Juice
2 Tablespoons Roasted Garlic, minced finely
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
½ Teaspoon White Pepper
¼ Teaspoon Paprika
In a food processor, pulse the parsley, lemon juice, olive oil and tahini. Add garlic, beans, 2 tablespoons of garbanzo liquid, salt, pepper, and paprika. Blend until smooth but still thick. Add remaining garbanzo liquid, if needed, to reach desired consistency. Adjust seasonings as needed.
If serving as an appetizer, garnish with a drizzle of additional olive oil, paprika, and chopped parsley.