Roasted garlic hummus with spiced chickpeas
- 1 small whole bulb garlic
- 2 tablespoons olive oil, plus extra, to garnish
- 2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained (¼ cup canning liquid reserved)
- juice of 1 lemon
- 3 tablespoons gluten-free tahini
- cracked black pepper, to taste
- Spiced chickpeagarbanzoXsgarbanzosX
- ¼ teaspoon gluten-free cumin
- ¼ teaspoon gluten-free paprika
- ¼ teaspoon salt
- 2 teaspoons olive oil
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Slice top off garlic bulb and roughly separate cloves, leaving skins on. Drizzle garlic with 2 teaspoons of the oil and wrap loosely in foil. Place on baking tray.
2 Pat chickpeas dry with a paper towel, then rub them gently between paper towels to remove skins. (This gives a smoother hummus.)
3 Transfer a quarter of the chickpeas to the baking tray. Add cumin, paprika, salt and olive oil, and mix to coat well. Roast chickpeas and garlic bulb in oven for 45 minutes, or until garlic is soft and fragrant and chickpeas are crunchy.
4 Place remaining three-quarters of the chickpeas in a food processor. Squeeze roasted garlic cloves out of their skins into the food processor. Add remaining olive oil, lemon juice and tahini. Season with pepper.
5 Blitz mixture for about 1 minute, or until smooth and creamy, adding canning liquid to thin if necessary. (You can also thin with some warm water.)
6 Transfer hummus to a serving bowl. Drizzle with olive oil and garnish with crunchy spiced chickpeas.
Nutrition Info (per serve)
Total fat 8g
Saturated fat 1g
Dietary fibre 5g
For a mouth-watering gluten-free Christmas platter, serve alongside Green pea guacamole, with these gluten-free nibbles:
- roasted red capsicum
- marinated artichokes
- sun-dried tomatoes
- cucumber and carrot crudités
- mixed olives
- assorted baby tomatoes
- gluten-free flat crackers
- marinated feta
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