I love dips. Salsa, tzatziki, guacamole, and hummus!! I especially love dips when they’re made with healthy ingredients and you can smother that warm pita chip in dip without feeling too guilty. Done the right way, hummus is so good for you! Made with garbanzo beans, it is chalk full of fibre, protein and iron and has even been shown to lower cholesterol levels.
As a Mom to a picky eater, I am always looking for ways to sneak iron and protein into my 2 year old’s diet. He will not touch most meat with a 10-foot pole, but luckily he does seem to like most legumes. I initially began experimenting with hummus recipes for my youngest son, who at 7 months, is just starting out on his baby led weaning journey. He LOVED the hummus. I started out by smearing it on a cracker and giving it to him but it quickly become apparent that the cracker was merely a vehicle to get as much hummus as possible into his little mouth (and in his hair, neck and high chair). Win!
You can make hummus in a variety of ways, but the foundation generally stays the same. I think the flavor that the roasted garlic in this recipe creates is unbeatable. Roasting garlic is SO easy and is truly a game changer in the kitchen. I can show you how to do it here. Many recipes skip the use of tahini, but it adds such a wonderful nutty touch to the hummus that I highly recommend it. I don’t use tahini often, so I purchased a small jar of it from well.ca.
This recipe is made up of only a few ingredients, most of which you probably already have in your house. I like to use my food processor to make the hummus but you can also use a regular blender or even a magic bullet if you have one. Served with peppers, carrots or whole grain crackers, this quick and easy hummus recipe is such a wonderful, nutritious snack for the whole family.Click to share the roasted garlic hummus love!Click To Tweet Print
Creamy, smooth, kid-approved hummus blended with roasted garlic.
- 1 – 14 oz can of garbanzo beans (chick peas), rinsed
- 4 cloves roasted garlic
- juice of 1 lemon (approx. 4 tbsp.)
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tsp paprika
- 2 tsp cumin
- Rinse and drain the garbanzo beans, and place into a food processor (or blender) along with the garlic cloves and the juice of 1 lemon. Pulse until the beans are mostly mashed
- Add the tahini, olive oil, cumin, and paprika and pulse until the hummus is a satisfactory, creamy texture
- Transfer the hummus to a serving dish
- Add a pinch of paprika on top of hummus before serving
- Add 1/4 plain, greek yogurt along with the tahini and olive oil for an even creamier texture
- For a bit of a kick, add 2 tsp of chili powder along with the paprika and cumin.
Did you make this hummus? Tag a picture for me on Instagram with #loveinmyoven! Follow me @loveinovenblog