Hummus is one of my favourite snacks. Give me some pieces of Naan bread or some raw veggies (carrots are my favourites with hummus) and I’m dipping away. Bonus – not only is it delicious but it was recommended as a healthy snack option by my dietitian.
Chickpeas are a good source of protein and fiber as well as being high in iron, folate, phosphorus, and B vitamins.
To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
SIMPLE ROASTED GARLIC HUMMUS RECIPE
Prep time: 10 minutes
Cook time: 40 minutes
1 large head garlic
3 T. extra virgin olive oil, divided
115-oz. can chickpeas, rinsed and drained
3 T. fresh lemon juice
1/3 c. tahini (a sesame seed paste traditionally added to hummus – it adds a lovely nutty flavour but the hummus is still yummy without it if you don’t have any on hand)
3 T. water
1 t. ground cumin (optional)
½ t. cayenne pepper (optional)
Sea salt, to taste
Note: I rarely add the optional ingredients. I find it tasty enough without them. But if you like a bit of a kick to it, they will help amp up the flavour.
Fresh vegetables: Tomatoes, cucumbers, carrots, pea pods, cauliflower, and/or celery
High-quality extra virgin olive oil
Smoked paprika, for garnish
- Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
- Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.
- Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Mmmmmmm.
Want some more healthy snack ideas?
Crispy Kale Chips (you can make it with spinach if you’re not fond of kale)
Sriracha Deviled Eggs (yes, I’ve been known to take a hard boiled egg and make it into just one deviled egg for a snack.)
Frozen Yogurt Pops (takes only 2 ingredients!)