Roasted Garlic Hummus (oil & tahini free)

Roasted Garlic Hummus : Do you love a good hummus but want to avoid the tahini and excess oil? This is your recipe! It is vegan, whole food plant based and a perfect low calorie dense food.

First we roast an entire head of garlic (with no oil!). Then lastly, we blend all of our ingredients. It’s as simple as that.

What ingredients will you need?

Head of Garlic. We will be roasting the entire head using no oil.

Chickpeas (Garbanzo Beans). I use canned but if you use homemade, make sure to keep some of the water you cooked your beans in. We will be using the aquafaba–aka bean water. *Also note that the creamiest hummus comes from chickpeas that have had their skins removed. This can take time to do but this is your choice. I like it both ways but there really is a difference when the skins have been removed.

Seasonings. Cumin, onion powder and garlic powder

Lemon Juice. Use fresh or bottled–whatever is easiest.

Salt. I use very little but you can eliminate if you are salt free.

Top it with. Za’atar or Smoked Paprika. Optional but I love a little of both on top of my hummus.

How do we create this Roasted Garlic oil-free/tahini-free Hummus?

ROASTING GARLIC

1. Heat oven to 400 degrees. Make sure your oven rack is in the middle of the oven.

2. Peel “most” of the garlic paper off–not too far to where your garlic cloves fall off. Keep the cloves intact with the head.

3. Use a knife to trim about a 1/4″ off top of the head of the garlic. If you have some that sit lower down on the sides. Be careful in trimming just the top off of those cloves without cutting through the rest. *Some people leave their garlic head whole–no cutting the top off. This is an option you can try. I think it’s easier to get the garlic out, after it’s cooked, with the tops cut off a bit.

4. (Optional) To avoid having your garlic directly touch foil, sit your garlic head in the middle of square of parchment paper; fold to enclose the garlic head in the paper.

5. Now sit your garlic in the middle of a square of foil. Pull the edges up to the top then twist, like in the picture above.

6. Roast in the oven for 50-60 minutes.

7. Remove from the oven. When able to easily handle, open the foil and parchment paper to cool the garlic.

THE HUMMUS

1. To a blender, add rinsed chickpeas, peeled/squeezed out roasted garlic cloves, cumin, onion powder, garlic powder, lemon juice and aquafaba. Start on low then gradually increase speed. Use a tamper if you have one or stop and scrape down the sides from time to time.

2. When your hummus is smooth, taste it. If you think it needs salt, add the salt. It is optional.

3. Store in an airtight container. Use within 5-7 days.

How can we serve our Roasted Garlic Hummus?

• As a dip with vegetables (carrots, celery, bell peppers, cucumber) or crackers.
• As a spread in a wrap or on a sandwich. My favorite sandwich is from a local co-op when we lived in Burlington, NC. It was called, The Chatham. It had Hummus, sprouts, avocado, apple, shredded carrot and tomato with a maple mustard dressing wrapped up in a tortilla or on your favorite bread. You don’t have to get as elaborate as this but you get the idea.
• As a pizza spread with roasted vegetables.
• In a taco. My favorite is taking 2-3 corn tortillas, spread the roasted garlic hummus all over each then bake for 10-12 minutes in a 400 degree oven (or in a toaster oven). When able to easily handle, add my Sweet & Vinegar Slaw on top with a little shredded lettuce. Fold up like a soft taco to eat.
• In a twice baked potato. After baking or steaming a potato, slice off the top lengthwise. Carefully scoop out the insides. In a bowl, add the scooped out potato and a couple tablespoons of the hummus. Mix well. Add back into the potato then broil for 5 minutes or put in the air fryer for 8-10 minutes. Top with fresh chives or add some into the mix before baking the second time.