I believe hummus is one of the most versatile and nutritious dips or spreads you can make. Hummus is terrific with veggies, pita chips, or smeared on a collard green wrap. It really satisfies my hunger because it’s packed with protein (from the chickpeas and tahini.) and healthy fats (from the olive oil). Chickpeas are also a good source of iron. Since nothing can top the flavor of homemade hummus, I wanted to create a simple hummus recipe that I could whip it up anytime I had the craving.
This simple hummus recipe comes together quickly. For the best possible flavor, use home-cooked chickpeas rather than canned. But, I confess, I typically use canned chickpeas because it’s so much faster. Roasted garlic will really give you more depth of flavor and reduces the sharpness of the spread, which makes it more kid-friendly as well. Feel free to use raw garlic, though, if you’re in a hurry.
My favorite ways to eat hummus are using it as vegetable dip, spreading on whole wheat pita bread, and making a vegetable sandwich.
Roasted Garlic Hummus
Hummus is a simple and quick dish to make. Using roasted garlic makes the spread richer and full bodied.
- 1 15 oz can chickpeas
- 1-2 cloves roasted garlic
- 1/2 tsp sea salt
- 1/4 cup tahini
- 2 Tbsp fresh lemon juice
Rinse and drain the chickpeas.
Combine all ingredients in food processor or high speed blender. Blend until desired consistency is reached. You may need to stop and scrape down sides as you go.
Top hummus with olive oil, paprika, parsley, sunflower seeds, and/or sesame seeds.