I’m always on the lookout for new snack ideas. These days, it seems that every snack is processed, packaged and stored on a shelf in a store for weeks. And then there’s the concern of potentially harmful additives like MSG and carcinogens.
I much prefer taking a couple extra minutes to whip up my own snacks like this one. Hummus is one of my favorites because it’s so quick and easy to make some changes to give it amazing, unique flavours. I actually came up with this healthy recipe one day when I was in the mood for veggies and dip. But as I got started I realized I didn’t have all the normal ingredients I used for my standard hummus. So quick thinking an improvisation resulted in this delicious gem!
Several people have also told me they like this hummus a lot better because the roasted garlic doesn’t have as much of a bite as raw.
Ingredients:
1 head of garlic (about 12-10 cloves) – roasted
1 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
1/3 cup of organic tahini
1/4 cup freshly squeezed lime juice
1/4 cup water
1/8 cup extra virgin olive oil
1/8 tsp of sea salt
1/8 tsp cumin
Instructions:
Pre-heat over to 350 degrees.
To roast the garlic, take the entire head, cut off the top (tip end). Place on a piece of foil that will be big enough to cover and seal the entire head. Drizzle lightly with extra virgin olive oil. Wrap it up tightly and place in a pre-heated over for 40 minutes. Once it’s done, let it cool a bit and peal each of the cloves out of their skins.
Add all remaining ingredients (including the roasted cloves of garlic) into a food processor or blender and fire it up. Let it blend until desired consistency is reached (usually about a minute or 2).
This dip is great with any raw vegetable you can think of. It’s also amazing with crackers, corn or rice chips!
Bon appetite!
You might even consider a roasted veggie sandwich perked up with spicy salsa or garlic hummus.