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Loaded Roasted Garlic Hummus - Greek Style

Servings: 4

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.