Whenever we have friends over for dinner or game night, hummus is the one appetizer that always makes an appearance on the snack menu.
It’s simple to put together, easy to layer with incredible flavors (hello, garlic!) and goes great with a variety of fresh raw veggies, rice crackers and tortilla chips.
Plus it’s gluten, soy and dairy-free, so everyone can dip in and enjoy.
Roasted garlic gives this hummus some serious personality (but if garlic ain’t your thing, just leave it out or add a single raw clove for a lil zip) and the right amount of tang.
And we can’t forget about the beautiful array of veggies that make this plate a showstopper. Sure, regular ol’ carrots and celery sticks will do the trick, but I personally love adding more vibrant, colorful options to the mix.
For the plate, some of my favorites include: mushrooms, baby heirloom carrots and tomatoes, broccoli, cauliflower, purple cauliflower, yellow, red and orange peppers, watermelon radishes, jicama and avocado (if you haven’t tried hummus with avocado, you’re seriously missing out).
Roasted Garlic Hummus Plate
- 1 bulb of fresh garlic
- 2 cans BPA-free garbanzo beans
- 4 tablespoons fresh lemon juice
- 1 tablespoon tahini
- ½ cup extra virgin olive oil, plus more for roasting garlic
- sea salt and black pepper, to taste
- 2 tablespoons toasted pinenuts (optional)
- Start by roasting garlic: preheat over to 400 degrees. Peel away the outer layers of the skin from the garlic bulb, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the head of garlic in the center of a small piece of foil. (You can also place it in a muffin tin covered with foil). Drizzle a couple teaspoons of olive oil over the top, using your fingers to make sure the garlic head is well coated. Close the foil around the garlic tightly. Bake for 30-35 minutes, or until the cloves feel soft and tender. Take it out of the oven and allow it to cool so you can touch it. Using a knife or a fork, press down on each clove to squeeze the garlic out of the skin.
- Combine all ingredients (except pinenuts) into large food processor or high-speed blender and blend to desired consistency.
- If the hummus is too thick, add a spoonful of water to thin it down or drizzle with just a bit more olive oil while processing/blending.
- Top hummus with toasted pinenuts and serve with your favorite veggies and/or crackers.
Then whip up a big batch for your next get together with friends.
No party plans? No worries. This hummus goes great on pizza, in wraps and sammies and with your quinoa or rice bowl.
Heck, you might even find yourself eating it by the spoonful as an unofficial anytime meal. Not that I’d know what that’s like. 😉
After you’ve tried it, let me know what you think.