Creamy Garlic Hummus
What You Need:
FOR THE HUMMUS
- 1 c. dry chickpeas (or 2 (15-oz.) cans chickpeas)
- 2 tsp. baking soda, divided
- 1 tbsp. lemon juice
- 1/2 c. tahini
- 1 tsp. cumin
- 1 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
- Freshly ground black pepper
- 3/4 c. olive oil, plus more for topping
- Paprika, for garnish
- Freshly chopped parsley, for garnish
- 1/3 c. 2% Greek yogurt
FOR THE ROASTED GARLIC (OPTIONAL)
- 1 head of garlic
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions:
- Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.
- Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.
- If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.
- Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.
- With the food processor running, slowly stream in oil until hummus is at desired consistency. Spoon hummus into a bowl and top with more oil, paprika, and parsley.
Enjoy!!
https://www.delish.com/cooking/recipe-ideas/a20089167/best-homemade-hummus-recipe/
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