Roasted Garlic Hummus
This is the classic recipe, but hummus has many faces. Add 1 cup (250 ml) cooked carrots or ½ cup (125 ml) roasted red peppers for bright colour and subtly sweet flavour. Can be made 2–3 days ahead – refrigerate in a sealed container until ready to serve.
Ingredients
Makes: 2 C (500 ml)
- 2-3 Tbsp (30-45 ml)
- 1/4 C (60 ml) hot water
- 1/4 C (60 ml) olive oil
- 3 Tbsp (45 ml) lemon juice (or juice of 1 lemon)
- 1 can (19 oz /540 ml) chick peas, drained and rinsed
- 1/4 C (60 ml) tahini, optional
Preparation
- Blend all ingredients in a food processor until smooth, approximately 2–3 minutes.
Tip
Tip: For extra-creamy hummus, stir in 2 Tbsp (30 ml) plain low-fat yogurt. For a Veggie option, replace chickpeas with 2 C (500 ml) cooked edamame, peas, white beans, or carrots.
| Nutritional Serving Size | 2 Tbsp (30 ml) |
| Calories | 70 |
| Fat | 4 g |
| Saturated Fat | 0.5 g |
| Transfat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Carbohydrates | 9 g |
| Fibre | 2 g |
| Sugar | 0 g |
| Protein | 2 g |