Roasted Garlic Hummus

Notice that my hummus is green for St. Patricks day. hehehe I feel so clever. Wait, let me pat myself on the back. :) If you prefer your hummus less green, just add fewer herbs or completely omit them. The last hummus recipe I shared with you had raw garlic, but this one is roasted which gives a mild flavor. I actually prefer this recipe because if you let the raw garlic hummus sit for a while, then it gets very strong. This isn't something you need to worry about with roasted garlic. 

Also, I have another clever little tip. I do not like to buy tahini because:

1. It expires 2 weeks after opening
2. It's expensive
3. I never use it for anything but hummus
4. And no, making it is still expensive because I can't seem to find cheap sesame seeds

Sooooo I replace the tahini with ALMOND BUTTER. You could probably use peanut butter as well, but use less just to be safe. Yes, almond butter is expensive, but I use it in so many different recipes, so I always have a jar. As much as I would love to pat myself on the back again, I did not come up with this brilliant little replacement. I actually got the idea from the Gluten Free Goddess. 

I served the hummus with homemade pita bread. Enjoy!

Peel the roasted garlic (I ended up using about 7 cloves) 

Add everything and blend

It's green!! :) 

Roasted Garlic Hummus
Serving Size = 8 or so
Serve with Homemade Pita Bread

• 2 cups drained well-cooked or canned chickpeas (1, 15-oz can), liquid reserved
• 1/4 cup or so of extra virgin olive oil
• 5 - 7 cloves of roasted garlic (I roast an entire head and then add to taste)
• Salt and Pepper to taste
• 1 1/2 tablespoons cumin
• 1/2 tablespoon sweet paprika 
• 1/4 - 1/2 teaspoon red pepper flakes or cayenne pepper
• 1 lemon, juiced (very important ingredient)
• Roughly 2 tablespoons of cilantro and 1 tablespoon of parsley (I did not measure)
• 1 tablespoon or 2 of almond butter or tahini
• Red pepper flakes for garnish

1. Preheat the oven to 400F. Either place 7 cloves of unpeeled garlic drizzled with oil, in an aluminum foil pouch, or into a bowl (I skip the foil), or take an entire head of garlic and trim a tiny bit off the top and drizzle with oil. Roast for 15 - 20 minutes, or until soft. Remove the peel and place into a food processor.
2. Put everything else into the processor and process until well blended (I usually drizzle in the oil while this is happening). Add the reserved chickpea liquid until it reaches desired consistency. 
3. Taste and adjust seasoning, sprinkle of the red pepper flakes and serve.

Linking to: Full Plate Thursday