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Roasted Garlic Hummus

August 1, 2017

The key to the perfect hummus is to soak dried chickpeas overnight instead of using canned chickpeas. The chickpeas are a little more firm and a lot more flavorful. We like to serve our hummus with sliced wheels of our favorite seasonal veggies or with our gluten- and grain-free Chia Seed Crackers


Serves 6-8



  • 2 cups chickpeas

  • pinch of baking soda

  • 1 head of roasted garlic (*see instructions below)

  • 1/4 cup fresh lemon juice

  • 1/3 cup tahini

  • 2 tbsp olive oil

  • 1/8 tsp asafetida powder (optional but adds nice flavor and aids in digestion)

  • salt and pepper to taste



Roast Garlic:

  1. Preheat oven to 375 degrees

  2. Cut off the short end of a whole head of garlic so you can squeeze the cloves out easily after it's roasted

  3. Wrap the whole head of garlic in tin foil and roast on a cookie sheet for 45 minutes - 1 hour (until the cloves are soft and spread like butter)

Prepare Chickpeas & Make Hummus:

  1. Cover chickpeas with water and soak overnight with a pinch of baking soda (makes chickpeas softer)

  2. Drain and rinse chickpeas thoroughly

  3. Bring a large pot of water to a boil and cook chickpeas until tender, about 2 hours

  4. Drain chickpeas, discard liquid and add chickpeas to food processor

  5. Squeeze 3-4 roasted garlic cloves out of their skins and into the food processor

  6. Add lemon juice, tahini, olive oil, asafetida powder, salt and pepper and purée to a smooth consistency. Add a little more olive oil and/or lemon juice if hummus is too thick







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