This hummus with roasted garlic has all the creamy and hearty feels you want in a bowl of hummus. It makes a huge portion so it should for sure last the week for you. Get swept up in the roasted garlic flavor as it is pure deliciousness when combined with the chickpeas.
Roasted Garlic Hummus [Vegan]
For Roasted Garlic:
- 2 heads garlic (to be roasted)
- 1-2 teaspoons avocado oil (to be drizzled on top)
For the Hummus:
- 1 1/2 cups chickpeas
- 1 tablespoon brown rice miso paste
- 1/2 cup tahini
- juice of 1/2 lemon
- pinch sea salt
- 2 tablespoons olive oil
For the Roasted Garlic:
Preheat the oven to 400ºF. Begin by cutting off the tops of your garlic heads so that the top of the cloves are exposed. Leave on the paper that surrounds the garlic. Drizzle 1-2 tsp of oil on top of the exposed garlic and then wrap the garlic in aluminum foil. Place on a baking sheet (exposed tops facing up) and bake for 30-40 minutes, until garlic is soft.
For the Hummus:
Once the roasted garlic is done, set it aside to cool while you assemble the rest of the hummus ingredients.
Drain and rinse the chickpeas (if using from a can). Add the chickpeas, tahini, miso paste, lemon juice, salt and oil to a food processor. Blend until smooth. This may take a few minutes. If you notice that the hummus is quite thick, add 1 tbsp of water at a time to thin it out. Add the roasted garlic to the hummus, by moving your fingers from the base of the garlic clove up to the top. The clove should just pop out. Add each clove to the hummus (skins of the garlic removed).
Blend the hummus until smooth. Top with a dash of oil and pepper. Enjoy right away or store in a sealed container for a week.