I am back from a long, pregnancy-induced hiatus. I am happy to say that I delivered a 9 lb 3 oz baby boy on September 17th and life has not been the same since 🙂 JD has been the light of our lives the last few months. He’s sweet and feisty like me but looks just like his daddy. We are in love!
Anyways, I am thrilled to be back in the game. I missed blogging during my pregnancy, but I was busy! Busy growing a human, but I also started a new job, was a part of the worship album for my church, went on a mission trip to Romania, went to some amazing concerts, and got our home ready for baby. Plus, the Mr. got his first airline job! It’s been a busy year.
It seems like I blinked and it’s already the holidays. My house is not ready for Christmas, much to my dismay. Whether your house is ready or not, you’ve likely got some Christmas parties already lined up. If you’re like me, you’re probably always scrambling at the last minute to figure out what to bring to your holiday soirées. Well never fear! I’ve got the perfect party dish for you: roasted garlic hummus. It’s so creamy, garlicky, and 100% shareable. Once the garlic is roasted, it comes together in a flash!
The secret to this hummus is the homemade roasted garlic. It adds a mild, sweet flavor that traditional hummus, which is made with raw garlic, does not have.
I hope you enjoy this recipe as much as I do. Merry Christmas and a happy New Year! Bon appétit!
Roasted Garlic Hummus
For the roasted garlic:
1 head of garlic
- Preheat oven to 400°
- Remove excess outer layers of garlic.
- Cut the 1/4 inch to 1/2 inch off the top of the head of garlic, exposing the tops of the cloves.
- Place garlic on a piece of foil. Drizzle with olive oil and loosely wrap in the foil.
- Bake for 30-40 minutes or until garlic is a caramel color. Enjoy how wonderful your house smells!
For the hummus:
1 can of low sodium chickpeas, drained
1 head of roasted garlic, removed from skins*
1/4 cup tahini (sesame seed paste)
1/4 cup olive oil
3 tbsp water
Juice of 1/2 lemon
Salt, to taste
Paprika, for garnish
Olive oil, for garnish
- In a large food processor, add chickpeas, roasted garlic, tahini, lemon juice, and water. (To remove the garlic from the skins simply squeeze the cloves. It should come out easily!)
- Begin to process on high. Slowly stream olive oil in through the top.
- Continue to blend until hummus is smooth. Add salt to taste and blend again to combine.
- Pour hummus into a bowl. Drizzle with olive oil and sprinkle paprika on top.
- Serve with cucumber slices, carrot sticks, or pita chips. Enjoy!