Roasted Garlic and Basil Hummus
This creamy Roasted Garlic and Basil Hummus is made with chickpeas, tahini, fresh basil and two whole heads of roasted garlic.
Servings: 4 people
Calories: 193.06kcal
Equipment
- 1 Small baking dish
- Aluminium foil
- 1 Sharp knife
- 1 Food processor or high-speed blender
- measuring spoons
Ingredients
- 2 heads garlic
- 4 tablespoons olive oil
- 1 tin chickpeas 400g tin with a drained weight of 235g, drained and rinsed
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon salt
- 20 g fresh basil leaves
- 2-4 tablespoons cold water
Instructions
- Preheat the oven to 200C / 400F / gas mark 6.
- Cut the tops off the garlic heads to expose the cloves. Place them in a small ovenproof dish, drizzle with olive oil, cover with foil and roast for 40-45 minutes, or until soft and golden.
- Allow the garlic to cool slightly, then squeeze the softened cloves from their skins.
- Add the roasted garlic, chickpeas, lemon juice, tahini, salt and fresh basil to a food processor.
- Blend until smooth, adding cold water a tablespoon at a time until you reach your preferred consistency.
- Taste the hummus and adjust the seasoning if needed, adding extra salt, lemon juice or basil to suit your preference.
- Serve with a drizzle of olive oil and extra basil leaves.
Nutrition
Calories: 193.06kcal | Carbohydrates: 7.22g | Protein: 2.42g | Fat: 18.11g | Saturated Fat: 2.51g | Polyunsaturated Fat: 3.27g | Monounsaturated Fat: 11.73g | Sodium: 586.99mg | Potassium: 117.89mg | Fiber: 0.78g | Sugar: 0.45g | Vitamin A: 270.78IU | Vitamin C: 9.94mg | Calcium: 46.06mg | Iron: 0.83mg