How to make homemade hummus without tahini. This quick, easy roasted garlic hummus is great for a healthy snack, appetizer, or sauce. You can add it to any of your meals for a burst of flavor.
I have a thing for hummus.
Roasted Red Pepper Hummus, Edamame Hummus, and Spinach & Avocado Hummus are a few I’ve done in the past.
If you haven’t yet made the roasted garlic I posted yesterday, then this should definitely make you want to get in your kitchen and start roasting.
Roasted Garlic Hummus…
Quite possibly my new favorite hummus flavor.
This hummus is delicious served as a dip or an appetizer
Roasted Garlic Hummus
How to make homemade hummus without tahini. This quick, easy roasted garlic hummus is great for a healthy snack, appetizer, or sauce. You can add it to any of your meals for a burst of flavor.
Print Rate Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
Ingredients
- 1 TBSP roasted garlic
- 15 ounce can chickpeas well-rinsed & drained
- 1 TBSP olive oil
- 1-2 TBSP lemon juice (I like a lot of lemon flavor)
- 1-2 TBSP water
- 1/2 tsp salt
Instructions
- Add all ingredients {starting with 1 tablespoon of lemon juice and 1 tablespoon water} in the order listed to a food processor or blender. Process until completely smooth. Add more lemon juice and/or water as needed.
- Keep in an air-tight container in the refrigerator for up to 5 days.
Notes
*Look for reduced-sodium or no salt added chickpeas to keep sodium down, but draining & rinsing the chickpeas really well helps reduce the sodium by over 40% *Makes 2 cups
Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo
Meme
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1/2 tsp salt!? It’s unnecessary, Canned chickpeas already contain significant amount of salt. Flavour should be just right without and it, the dish will then remain on the healthy side.
Cheers
I typically buy the no-salt-added or reduced-sodium chickpeas. I updated the ingredients to reflect that. Also, draining and rinsing the chickpeas very well before using can help decrease the amount of sodium by almost 40%. Thanks for stopping by and commenting!
I like to cook my own chick peas and use the cooking liquid instead of water to cream up the mixture. I read, and I think it works, to process your humus with warm chick peas. For some reason, the texture is creamier.
That’s great! It’s definitely ideal to cook your own chickpeas because you can cut back on excess sodium {and occasionally other ingredients} added in canned chickpeas. It’s a good idea to soak the beans and change the soaking liquid a few times before cooking them because it helps with digestion of the chickpeas {and other beans}. But the addition of the starchy cooking liquid and using warm chickpeas are great ideas to help increase the creaminess!