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Loaded Roasted Garlic Hummus – Greek Style
This is basically 4 separate recipes (that go together PERFECTLY)….but don’t let that scare you off – it’s still pretty simple!
We’ve got you roasting fresh garlic in the oven, making homemade hummus, cooking crispy chickpeas on the stovetop, and throwing together a Greek-style chopped ‘salad’.
The results are not only fresh and delicious, but your presentation will be stunning, and super impressive!
Serve alongside your favorite healthy cracker assortment, and you’ll have the very best appetizer at your next get-together!
Makes 4 servings
Ingredients:
Roasted garlic:
- 1 medium head fresh garlic
- 1 Tbsp olive oil, or avocado oil
- sea salt and freshly ground black pepper, to taste
Hummus:
- 4 Tbsps tahini
- 1 can or pouch (15 oz) chickpeas (garbanzo beans), drained and peeled
- 1/2 small fresh lemon, seeded and juiced
- 2 Tbsps filtered water
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
Greek toppings ideas:
- 1/4 cup feta cheese
- ¼ cup olives, I used Kalamata olives
- ¼ cup cherry tomatoes, chopped
- ¼ cup cucumbers, chopped
- ¼ cup red onion, finely chopped
- 1/2 tsp dried oregano
- pinch of sea salt and pepper
- 1 tsp olive oil, for garnish
- 1 tsp apple cider vinegar
Optional, for crispy chickpeas:
- a big handful of chickpeas from a can, rinsed and air dried
- 1 tsp olive oil, or avocado oil
- sea salt and pepper, to taste
- optional: a sprinkle of paprika
Instructions:
Start by roasting your garlic: preheat oven to 400 degrees f.
Peel the outer skin of the garlic head, leaving the cloves intact in their casings.
Carefully cut the garlic head in half crosswise, to expose the cloves, as shown.
Season with some sea salt and pepper. Drizzle garlic with oil and wrap in a parchment paper or foil.
Place your wrapped garlic onto a baking sheet and roast in your preheated oven for about 30 minutes.
Meanwhile; chop your olives, tomatoes, cucumbers and onion.
Preheat 1 tsp of oil in a skillet, and cook those chickpeas until crispy, about 10-12 minutes, stirring occasionally. Season with a pinch of sea salt, pepper, and paprika if desired.
Once your garlic is finished roasting, remove from the oven and let cool for 15 minutes at room temperature.
Remove the cloves from the head and then gently squeeze each clove casing to remove the perfectly roasted garlic.
Now place all of your hummus ingredients and the roasted garlic into a food processor and process until smooth and creamy.
Scrape hummus into a serving bowl.
In a mixing bowl combine chopped olives, tomatoes, cucumbers, onion, dried oregano, sea salt, pepper, olive oil and vinegar. Stir to combine, then top your hummus with this Greek style salad topping.
Sprinkle with crumbled cheese and crispy chickpeas, if desired.
Garnish with fresh oregano leaves.
Drizzle just a bit of extra virgin olive oil and serve!
You can store any leftover hummus in an air-tight container, refrigerated for up to 2 days.
Enjoy!
❤Rachel
Ingredients
Roasted garlic:
- 1 medium head fresh garlic
- 1 Tbsp olive oil, or avocado oil
- sea salt and freshly ground black pepper, to taste
Hummus:
- 4 Tbsps tahini
- 1 can or pouch (15 oz) chickpeas (garbanzo beans), drained and peeled
- 1/2 small fresh lemon, seeded and juiced
- 2 Tbsps filtered water
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
Greek toppings ideas:
- 1/4 cup feta cheese
- ¼ cup olives, I used Kalamata olives
- ¼ cup cherry tomatoes, chopped
- ¼ cup cucumbers, chopped
- ¼ cup red onion, finely chopped
- 1/2 tsp dried oregano
- pinch of sea salt and pepper
- 1 tsp olive oil, for garnish
- 1 tsp apple cider vinegar
Optional, for crispy chickpeas:
- a big handful of chickpeas from a can, rinsed and air dried
- 1 tsp olive oil, or avocado oil
- sea salt and pepper, to taste
- optional: a sprinkle of paprika
Instructions
- Start by roasting your garlic: preheat oven to 400 degrees f.
- Peel the outer skin of the garlic head, leaving the cloves intact in their casings.
- Carefully cut the garlic head in half crosswise, to expose the cloves, as shown.
- Season with some sea salt and pepper. Drizzle garlic with oil and wrap in a parchment paper or foil.
- Place your wrapped garlic onto a baking sheet and roast in your preheated oven for about 30 minutes.
- Meanwhile; chop your olives, tomatoes, cucumbers and onion.
- Preheat 1 tsp of oil in a skillet, and cook those chickpeas until crispy, about 10-12 minutes, stirring occasionally. Season with a pinch of sea salt, pepper, and paprika if desired.
- Once your garlic is finished roasting, remove from the oven and let cool for 15 minutes at room temperature.
- Remove the cloves from the head and then gently squeeze each clove casing to remove the perfectly roasted garlic.
- Now place all of your hummus ingredients and the roasted garlic into a food processor and process until smooth and creamy.
- Scrape hummus into a serving bowl.
- In a mixing bowl combine chopped olives, tomatoes, cucumbers, onion, dried oregano, sea salt, pepper, olive oil and vinegar. Stir to combine, then top your hummus with this Greek style salad topping.
- Sprinkle with crumbled cheese and crispy chickpeas, if desired.
- Garnish with fresh oregano leaves.
- Drizzle just a bit of extra virgin olive oil and serve!
- You can store any leftover hummus in an air-tight container, refrigerated for up to 2 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
Roasted garlic:
- 1 medium head fresh garlic
- 1 Tbsp olive oil, or avocado oil
- sea salt and freshly ground black pepper, to taste
Hummus:
- 4 Tbsps tahini
- 1 can or pouch (15 oz) chickpeas (garbanzo beans), drained and peeled
- 1/2 small fresh lemon, seeded and juiced
- 2 Tbsps filtered water
- 1 Tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
Greek toppings ideas:
- 1/4 cup feta cheese
- ¼ cup olives, I used Kalamata olives
- ¼ cup cherry tomatoes, chopped
- ¼ cup cucumbers, chopped
- ¼ cup red onion, finely chopped
- 1/2 tsp dried oregano
- pinch of sea salt and pepper
- 1 tsp olive oil, for garnish
- 1 tsp apple cider vinegar
Optional, for crispy chickpeas:
- a big handful of chickpeas from a can, rinsed and air dried
- 1 tsp olive oil, or avocado oil
- sea salt and pepper, to taste
- optional: a sprinkle of paprika
Instructions
- Start by roasting your garlic: preheat oven to 400 degrees f.
- Peel the outer skin of the garlic head, leaving the cloves intact in their casings.
- Carefully cut the garlic head in half crosswise, to expose the cloves, as shown.
- Season with some sea salt and pepper. Drizzle garlic with oil and wrap in a parchment paper or foil.
- Place your wrapped garlic onto a baking sheet and roast in your preheated oven for about 30 minutes.
- Meanwhile; chop your olives, tomatoes, cucumbers and onion.
- Preheat 1 tsp of oil in a skillet, and cook those chickpeas until crispy, about 10-12 minutes, stirring occasionally. Season with a pinch of sea salt, pepper, and paprika if desired.
- Once your garlic is finished roasting, remove from the oven and let cool for 15 minutes at room temperature.
- Remove the cloves from the head and then gently squeeze each clove casing to remove the perfectly roasted garlic.
- Now place all of your hummus ingredients and the roasted garlic into a food processor and process until smooth and creamy.
- Scrape hummus into a serving bowl.
- In a mixing bowl combine chopped olives, tomatoes, cucumbers, onion, dried oregano, sea salt, pepper, olive oil and vinegar. Stir to combine, then top your hummus with this Greek style salad topping.
- Sprinkle with crumbled cheese and crispy chickpeas, if desired.
- Garnish with fresh oregano leaves.
- Drizzle just a bit of extra virgin olive oil and serve!
- You can store any leftover hummus in an air-tight container, refrigerated for up to 2 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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