Loaded Roasted Garlic Hummus - Greek Style
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.
Like this? Leave a comment below!