Roasted Garlic & Sun-Dried Tomato Hummus Recipe
This homemade hummus is the perfect healthy snack to prep this week. It's made with roasted garlic and sun-dried tomatoes to give an incredibly flavorful take on classic hummus.
Ingredients
- 1 bulb garlic roasted
- 1 cup canned or cooked chickpeas skins removed
- 1/3 cup tahini
- 1 tbsp olive oil
- 3 sun-dried tomatoes
- 1/2 lemon juiced
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp paprika
- 1/4 cup cold water
Instructions
For the Chickpeas:
- If you are using canned chickpeas, it's recommended that you remove the skins first. This is optional but will make the texture more creamy. To do so, add one cup of chickpeas into a clean cloth and roll. The skins will gently fall off.
- If you are using dried chickpeas and cooking them, I recommend buying them already peeled. Then, you just boil the chickpeas until they're fully soft (about 45 minutes on a low simmer).
For the Hummus:
- For the garlic: Remove the white, paper-like outer edges of the garlic head, leaving the other layer and the cloves intact. Cut off the top of the garlic head and wrap in a small piece of foil with a tiny drizzle of olive oil. Bake at 400 degrees for about 25 minutes or until garlic cloves are soft and able to squeeze out.
- Add all ingredients to the food processor, including roasted garlic squeezed from the bulb. Pulse until everything comes together. Let everything blend for about 1 minute.
- Add to a bowl and chill before eating. Garnish with more chickpeas, olive oil, or parsley.
Notes
Store in the refrigerator in a seeled container or ziplock bag.
Lasts for about 5-7 days in the fridge.
Tried this recipe?Let us know how it was!