Roasted garlic hummus is a staple that should be waiting for you in your fridge at all times.
Spread it, dip it, smother it all over everything.
Even add a tablespoon to some water, and voila: salad dressing!
The flavour and texture of this hummus is on point, and will bring any bland sandwiches, wraps, macro bowls, or veggies to life.
What I love about this hummus, is the oil-free action. Unless you’re suffering from heart disease, you’re fine to have some oil here and there. But when it comes down to it, oil is refined fat with the fibre and water content stripped from what ever whole food ingredient it’s made of. I always say to eat the whole food instead of the refined version (olives, instead of olive oil, sesame seeds instead of sesame seed oil, flax seeds instead of flax oil, avocados instead of avocado oil… you get my drift).
Adding oil to dressings and sauces is a good way to gain some weight if you need to, but limiting it by making versions of your favourite condiments without oil is a great way to shed some pounds, if that’s what you’re going for.
I personally can’t stop dipping my veggies if there’s hummus kicking around. So, the less refined fat calories there are in the stuff, the better (keep on dippin’ baby!)
The roasted garlic gives this hummus a creamy feel and deep flavour.
Other magical ingredients to add to your hummus for flavour, minus the oil, are:
- miso paste
- nutritional yeast
- coconut aminos
- pickle juice
- Worcestershire sauce
- fresh herbs and spices (dill, paprika, cumin, curry, chipotle, parsley, chives…)
- 1 can chickpeas, drained (keep aquafaba/chickpea liquid in your fridge for other recipes)
- 1 head of garlic
- 2 tbsp tahini
- 1 tbsp miso paste
- Juice of 1 lemon juice (about ¼ cup of juice)
- Optional: Nutritional yeast to taste (for a cheezier flavour)
- Heat the oven to 375°F
- First, cut off the top of the head of garlic (so you can see the tops of each individual clove).
- Peel off the loose outer layers of garlic paper and wrap it up tight in aluminum foil
- Place it in the middle rack and roast for approximately forty-five minutes or until you can easily pierce the garlic with a sharp knife. The cloves should look caramelized and brown.
- Squeeze the roasted garlic cloves out and add them to a food processor with all the other ingredients.
- Blend until smooth!
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