Basil & Roasted Garlic Hummus (Houmous)
You can easily double this recipe and freeze half for future enjoyment
Servings: 8
Calories: 241kcal
Ingredients
- 1/4 cup tahini sauce See Instructions Below
- 3/4 cup toasted sesame seeds for tahini
- 1/4 cup lemon juice fresh squeezed best
- 1 15.5 oz. can garbanzo beans drained and rinsed (Try to find Organic, No or Low Sodium if possible, BPA free cans also great)
- 1 cup fresh basil leaves packed tight
- 6 large cloves of roasted garlic
- 9 Tbsp extra virgin olive oil divided for tahini and hummus
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
Instructions
To Roast Garlic:
- Slice top points of a full head of garlic, peeling away some extra peel.
- Drizzle with 1-2 tsp olive oil just to cover exposed raw garlic.
- Wrap garlic head in foil and roast in oven for 35 minutes at 400 degrees or cloves tender and slightly browned.
To Make Tahini Sauce: VERY EASY (Makes 1/2 cup so that you have extra in case you decide to double Hummus recipe)
- With hand blender, blend 3/4 cup toasted sesame seeds with 5 Tbsp extra virgin olive oil (If seeds not toasted, just toast in medium warm pan for a few minutes till fragrant)
To Make Hummus:
- Using food processor, blend tahini sauce with lemon juice first to smooth out tahini mix as much as possible, about 30 secs.
- Add garbanzo beans, 4 Tbsp olive oil, basil leaves, garlic cloves. salt and cumin. Blend about 30 secs, then pulse for about 30 more secs. (The consistency should be very thick and creamy, but not chunky, you can thin out with a tsp at a time of olive oil or water if desired, but I find these proportions to be perfect)
Notes
Serve as a dip or with with some fresh pita bread, spread for wraps or sandwiches.
Nutrition
Calories: 241kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 312mg | Potassium: 147mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 174IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg