Anyone out there that loves hummus as much as I do? I sure hope so because I have a new flavor to share with you today. I just made some easy Roasted Garlic & Dill Hummus and couldn’t wait to share it with you!
I love hummus! It’s my favorite snack and guess what? It’s a healthy snack! I always get some cucumbers when I know that I’ll be making it because hummus rocks with cucumbers. Wheat pita chips are a close second to dip in hummus.
I often play around with flavors, there are just so many possibilities. Recently, I got my hands on some fresh dill weed (since mine hasn’t started growing yet) at a farmer’s market and I thought it would be perfect in hummus. I just love the taste of fresh herbs, makes all the difference in the world!
Garlic also taste completely different fresh vs roasted. Sometimes I like fresh garlic, but sometimes, I prefer the taste of roasted. Most of the time, I don’t feel like taking everything out of the oven (yes, I use it for extra storage in my teeny kitchen, hehe) and preheating it just to make a few cloves of roasted garlic. So I make several bulbs and pop some in the freezer to use them in the recipes all week long.
Roasted Garlic & Dill Hummus
- 16 oz can of chickpeas/garbanzo beans drained (save some liquid)
- 1/4 cup liquid from can of chickpeas
- 1 medium lemon about 2 tbs of juice from it
- 1 1/2 tbsp tahini
- 1 roasted garlic bulb or little less if you wish
- 1 1/2 tbsp minced fresh dill weed
- 1 teaspoon coarse salt
- 3 tbsp grape-seed oil (or olive oil) a little more for drizzle
- Preheat the oven to 400°. You can roast as many garlic bulbs as you wish, just roast them individually wrapped. You will need aluminum foil squares, each square big enough to wrap the bulb. Clear the very outer, sheer layers of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact.
- Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch. Place each individual garlic bulb in a middle on an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil.
- Place wrapped garlic bulbs onto a roasting pan and bake for 40-45 minutes. When cooled, take the garlic out of the skins or squeeze it out.
- Combine all the ingredients in the blender or food processor and blend until completely smooth.
- Transfer into a serving bowl and drizzle with some grape seed oil and some more dill weed.
- Serve with pita, pita chips or veggies.