Roasted Garlic Hummus

Roasted Garlic Hummus Roasted Garlic Hummus This is the classic recipe, but hummus has many faces. Add 1 cup (250 ml) cooked carrots or ½ cup (125 ml) roasted red peppers for bright colour and subtly sweet flavour. Can be made 2–3 days ahead – refrigerate in a sealed container until ready to serve.
This is the classic recipe, but hummus has many faces. Add 1 cup (250 ml) cooked carrots or ½ cup (125 ml) roasted red peppers for bright colour and subtly sweet flavour. Can be made 2–3 days ahead – refrigerate in a sealed container until ready to serve.
  • 5 min prep
  • 5 minutes
  • 70 calories
  • $0.30
  • Gluten Free
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 2 C (500 ml)
  • 2-3 Tbsp (30-45 ml) Roasted Garlic Hummus Dip Mix
  • 1/4 C (60 ml) hot water
  • 1/4 C (60 ml) olive oil
  • 3 Tbsp (45 ml) lemon juice (or juice of 1 lemon)
  • 1 can (19 oz /540 ml) chick peas, drained and rinsed
  • 1/4 C (60 ml) tahini, optional

Preparation


 
  • Blend all ingredients in a food processor until smooth, approximately 2–3 minutes.

Tip


 

Tip: For extra-creamy hummus, stir in 2 Tbsp (30 ml) plain low-fat yogurt. For a Veggie option, replace chickpeas with 2 C (500 ml) cooked edamame, peas, white beans, or carrots.

Nutritional Serving Size 2 Tbsp (30 ml)
Calories 70
Fat 4 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 105 mg
Carbohydrates 9 g
Fibre 2 g
Sugar 0 g
Protein 2 g

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Roasted Garlic Hummus Dip Mix
$9.00