Roasted Garlic Hummus

ROASTED GARLIC HUMMUS (low-fat)

I love this hummus recipe because it has a lower fat content than many others (due to the reduced olive oil and sesame paste measurements) and the roasted garlic is SO DELICIOUS!

While the following recipe yields about 6 servings, I'd suggest doubling it so you can bring some to work or school along with a container of raw veggies and wasa crackers? PROTEIN, baby!

PERKS OF THIS "CHICK FOOD":

Chickpeas do not contain any cholesterol or saturated fat, and DO contain lots of protein. YES!

While tahini is also high in protein, it is pretty heavy on fat and calories. That said,  it mostly contains unsaturated fat which means, basically, don't sweat it. 

Garlic and lemon juice, meanwhile, are filled with antioxidants that reduce oxidative stress in the body. They also aid in digestion and work to improve immune functions.

Overall, hummus has lots of omega-3 fatty acids, iron, vitamin B6, and amino acids, not to mention it's delicious. It's so simple to make and keeps really well in the refrigerator. I love the convenience of plopping a scoop on my salad, spreading some on a cracker with avocado, or dipping raw veggies in it for snacking. 

Ingredients

• 3 large garlic cloves, unpeeled
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• One 19-ounce can chickpeas, drained
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons sesame tahini
• 3 tablespoons water
• 1 teaspoon coarse salt
• 1/4 teaspoon cayenne pepper
• Assorted crudites, for serving 

 
 Directions  

  

• Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped. 

• Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired