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Creamy Roasted Garlic Hummus

June 12, 2017




  • 2 cups canned (BPA Free) chick-peas/garbanzo beans or 2 cups cooked chickpeas/garbanzo beans

  • 2 tablespoons raw tahini

  • 4 tablespoons olive oil

  • 1⁄4 cup warm water

  • 1 large head of garlic

  • 1 lemon, juice of

  • 1⁄4 teaspoon sea salt




  1. Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and place in glass backing dish with glass lid. Roast garlic in oven for 1 hour. Remove and allow to cool.

  2. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.

  3. Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.

  4. Serve at room temperature with raw vegetables.

  5. Optional: Sprinkle with chopped parsley or paprika before serving.



Modified recipe from: http://www.food.com/recipe/creamy-roasted-garlic-hummus-202343




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