I usually always have hummus in my fridge, it is somewhat of a staple in my home. Although it is more convenient to buy hummus, it is way cheaper and just as yummy to make your own. This hummus with roasted garlic has all the creamy and hearty feels you want in a bowl of hummus. It makes a huge portion so it should for sure last the week for you. Get swept up in the roasted garlic flavour as it is pure deliciousness when combined with the chickpeas.
I remember 9 years ago when I set out on my plant-based journey, snacks were actually quite hard to find. There wasn’t a natural/organic section in all the grocery stores like there is now. I could only find gluten friendly and plant-based foods at health food stores. Which I was thrilled about, but not always thrilled about the price, as I was a university student at the time. I believe I came across Whole Foods to Thrive by Brandan Brazier from my sister. And in this book he had a bunch of plant-based recipes that seemed simple enough to make. My first hummus from scratch recipe that I made was from that book. In university, my sister and I made it all the time. It was a lifesaver because we couldn’t afford to be buying it from the health food stores all the time.
From then on hummus remained a staple in my life because it’s a clean, healthy, protein-packed snack, that sustains you. It isn’t filled with empty ingredients. Although that original hummus recipe was made on repeat in my early twenties (and I still make it from time to time) I’ve adapted and changed recipes over the years. And now this delicious lemon garlic hummus has been born.
how to make hummus from scratch
Making your own hummus from scratch is so easy. It’s almost a joke how easy it is. Basically you add all your ingredients into a food processor, press on, and watch it form. That’s it.
In this recipe, the roasted garlic is key. Although the garlic needs to roast for 30 minutes, it’s totally worth the wait. Once the garlic is done, the chickpeas, miso paste, tahini, lemon juice, sea salt and oil are all added into the food processor to blend until smooth and creamy. I do give the option in the recipe to add a few tablespoons of water if you like your hummus to be on the thinner side. It’s completely a personal preference. I suggest following the recipe and then once it’s blending for a few minutes make the call to add 1 tablespoon of water or not. This hummus with roasted garlic is life-changing. All the flavours in this recipe meld together beautifully and keep you coming back from more.
Here are a few reasons why I love this hummus with roasted garlic, so listen up!
- This lemon garlic hummus is the best when made ahead of time. I like to make a batch on Sundays so that I have it throughout the week. We all know when a hangry mood takes over, we need snacks fast. This dip is great with all veggies, perfect to dip those crackers into or use as a spread on sandwiches.
- The Picky Husband loves most dips. He’s a texture guy, so if everything is blended up, he doesn’t have to worry about anything weird. He’s also a huge fan of roasted garlic, so needless to say hummus with roasted garlic is a total win.
- I love how versatile chickpeas are. They are protein-rich, high in fibre and help to improve digestion. I like them crispy in my salads, simmered in my chili, spread on my sandwiches, or blended in my hummus. They are amazing to have in your diet, even if you aren’t a vegetarian. Chickpeas know the way to my belly, and I use them a ton!
Maybe hummus is already a staple for you like it is for me. But I always get excited to try new recipes cause we all need to change things up every once in a while. If you are a fan of hummus, a fan of roasted garlic and a fan of clean ingredients, then this dairy free dip is a recipe you’ll want to try. If you’re new to plant-based living, hummus is the perfect starting point. It isn’t scary, and you most likely have tried it before. I hope this hummus with roasted garlic will be loved by all because it truly is too good to miss out on.
hummus with roasted garlic
- 2 heads garlic (to be roasted)
- 1-2 tsp avocado oil (to be drizzled on top)
- 1 1/2 cups chickpeas
- 1 tbsp brown rice miso paste
- 1/2 cup tahini
- juice of 1/2 lemon
- pinch sea salt
- 2 tbsp olive oil
- 2-3 tbsp filtered water (to thin)
- Preheat the oven to 400ºF. Begin by cutting off the tops of your garlic heads so that the top of the cloves are exposed. Leave on the paper that surrounds the garlic. Drizzle 1-2 tsp of oil on top of the exposed garlic and then wrap the garlic in aluminum foil. Place on a baking sheet (exposed tops facing up) and bake for 30-40 minutes, until garlic is soft.
- Once the roasted garlic is done, set it aside to cool while you assemble the rest of the hummus ingredients.
- Drain and rinse the chickpeas (if using from a can). Add the chickpeas, tahini, miso paste, lemon juice, salt and oil to a food processor. Blend until smooth. This may take a few minutes. Add 1-3 Tbsp of water at a time until your desired thickness forms. Add the roasted garlic to the hummus, by moving your fingers from the base of the garlic clove up to the top. The clove should just pop out. Add each clove to the hummus (skins of the garlic removed).
- Blend the hummus until smooth. Top with a dash of oil and pepper. Enjoy right away or store in a sealed container for a week.