Homemade hummus is far superior to anything you can buy in the store, I promise! It’s so fresh, so flavorful, and so easy to make, you’ll never want the store bought again.
FYI: Studies have shown that non-organic chickpeas (garbanzo beans) have detectable levels of glyphosate, a known cancer-causing weed killer. That’s why I choose organic garbanzo beans whenever I make hummus.
1 head of garlic (2 if you want it extra garlicky)
1 (15.5oz) can organic garbanzo beans, rinsed and drained
1/4 cup tahini
1/4 cup extra virgin olive oil (1/4 tsp more for coating garlic)
1/4 cup lemon juice
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp sea salt
Optional Toppings: roasted garlic cloves, Maldon sea salt flakes, paprika, fresh parsley
HOW TO MAKE:
- Preheat oven to 375.
-Cut off the top of the garlic clove (about 1/4 inch) so that the tops of most of the cloves are exposed.
-Coat exposed garlic with a small amount of extra virgin olive oil and wrap securely in parchment paper then tin foil.
-Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the garlic out into food processor. If using some for topping, set aside a few cloves.
-Add rinsed garbanzo beans and all other ingredients to the food processor, and blend until completely smooth (about 1 min).
-Spoon into serving dish, and top with preferred toppings.
-Serve with your favorite veggies and crackers.