We love hummus! Used as a dip for vegetables, spread on a wrap, or simply scooped up with our sprouted snacks, the nutritious, creamy, and tangy Mediterranean spread and dip provides protein and fiber, keeping you feeling full after you eat it.
Making hummus at home means you can control the ingredients you use and the adjust the seasoning to just how you like it. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It’s well worth the time!
1 large head of garlic
2 cups canned or home-cooked chickpeas
2 tablespoons tahini (sesame seed paste)
4 tablespoons olive oil
3 to 4 tablespoons warm water
1 lemon, juice of
1⁄4 teaspoon sea salt, or to taste
To serve: Way Better Snacks Sprouted Barley Rosemary Me & Olive Oil Crackers, olives and an extra drizzle of olive oil
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. Drizzle with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
When the garlic is cool enough to handle, squeeze the cloves into food processor. Rinse and drain chickpeas. Add chickpeas, tahini, olive oil and 3 tablespoons water, lemon juice and salt to the food processor and blend until completely smooth.
Scrape sides of food processor a few times during blending to make sure hummus is completely smooth. If you find that the hummus is too thick, you can add the additional tablespoon of water or a bit more olive oil at this time. Add liquid slowly, allowing the mixture to combine fully before adding more.
Scoop hummus into a bowl and drizzle with olive oil. Serve with olives and Way Better Snacks Sprouted Barley Rosemary Me & Olive Oil Crackers.
