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- 7 cloves garlic, roasted
- 1 15-ounce can garbanzo beans, drained
- 1 Cup tightly packed kale leaves
- ¼ Cup fresh lemon juice (about 2 lemons worth)
- 2-3 Tablespoons water
- ¼ Cup tahini paste
- ½ Teaspoon salt, or to taste
- Olive oil, for serving
Preheat the oven to 400 degrees F. Wrap the garlic cloves (with the skin on) in aluminum foil and place in the oven to roast for 20 minutes. Allow the garlic to cool before peeling the skin off.
Add all ingredients to a food processor and blend until smooth.
Serve the hummus with olive oil drizzled on top and with pita bread or fresh vegetables.
Calories Per Serving166
Folate equivalent (total)45µg11%
Welcome to #EatHealthy16 where over 30 bloggers are coming together to share recipes to help you with your start 2016 off on the right track with food that is nutritious and delicious. You all might remember Stacey from Bake. Eat. Repeat. for the Chocolate Orange Sweet Rolls, Lemon Yogurt Loaf, or Cranberry Orange Breakfast Pitas as my Yeast & Quick Breads Contributor last year. Today she has a recipe with a few less carbs, but is equally as tasty. Enjoy what she is sharing with us today, t hen check out the recipes from the other hostesses – Jamie of Love Bakes Good Cakes will have healthy meals, and Jenny of The Melrose Family will have healthy desserts. And make sure you follow the #EatHealthy16 hashtag throughout the month of January for tons of inspiration.
I haven’t always been a hummus fan. In fact, I downright disliked it the first few times I had it. I thought it was kind of bland and boring and not really worth eating.
Only because I finally tried some better flavours. I think the plain garlic hummus that I tried the first few times just wasn’t my thing. But then I tried roasted red pepper hummus and after that I was hooked. A h ealthy dip that has an unending number of flavour combinations? Doesn’t really get much better than that – at least if you’re like me and get bored easily with your food and need to keep changing things!
So I’ve made a number of different kinds of hummus now – with a number of fails along the way. But a few have been made over and over again because they are so tasty, including this avocado hummus and especially this black bean hummus . Both fantastic!
This Mushroom and Roasted Garlic Hummus will need to join that list. It’s amazing, and so full of flavour. Especially a day or two after you make it. It seems like a lot of garlic, with a full head of roasted garlic in the recipe, but the roasting makes the flavour much milder and it really isn’t too much. The flavours do intensify as it refrigerates for a few days though.
[Tweet “Mushroom and Roasted Garlic Hummus – add new flavors to your favorite healthy dip!”]
This dip is a healthy snack that has been great to have in my fridge this month, as I try to get back into the normal, healthy eating habits that always seem to disappear in December! Healthy, filling and full of flavour. I may need to make some more soon!
Roasted Carrot Hummus with Kale Chips Recipe
Creamy, cheesy dips are a guaranteed crowd-pleaser, but they can be a little hefty for a predinner snack, so we love this slightly sweet alternative from Ella Mills, author of Natural Feasts . It’s rich enough to quiet hunger pangs, yet light enough to leave room for the main event.
Kale chips are too fragile for scooping up hummus, but serving them alongside traditional chips gives guests a less processed (but still deliciously crunchy and salty) option to keep them from filling up on chipping and dipping.
- 4 medium carrots (about 14 ounces), peeled and chopped into quarters
- 1 1/2 tsp. sweet paprika, divided, plus more for seasoning
- 1/2 cup plus 2 Tbsp. olive oil, plus more for drizzling
- Kosher salt
- 3 garlic cloves, peeled
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3 Tbsp. tahini
- Juice of 2 to 3 lemons
- 1 tsp. ground cumin
Preheat oven to 425°. Place carrots on a rimmed baking sheet with ½ tsp. paprika, a drizzle of olive oil, and a sprinkling of salt. Roast until soft and tender, 30 to 40 minutes, adding garlic cloves during final 10 minutes. Let cool.
Meanwhile, place chickpeas in a food processor with olive oil, tahini, lemon juice, cumin, remaining 1 tsp. paprika, and salt to taste. Add ¼ cup water and blend until smooth.
Once carrots and garlic have cooled, add to processor and finish blending until smooth. Scoop into a bowl, drizzle with olive oil, season with paprika, and serve with chips. Hummus will keep in an airtight container in the fridge for up to 7 days.
- 1 bunch (about 6 ounces) kale leaves, stems discarded
- 2 to 3 Tbsp. olive oil
- Pinch of chili flakes
- Salt and pepper to taste
Preheat oven to 400°. Place kale leaves on a large rimmed baking tray.
Drizzle leaves with olive oil season with chili flakes, salt, and pepper then toss with hands until leaves are totally coated.
Spicy Roasted Red Pepper Hummus
Creamy, smoky, flavourful spicy roasted red pepper hummus. You all know I have a deep love for roasted vegetables and I will try include them in any meal possible. Yes, hummus counts as a meal. I&rsquom pretty sure I am not the only one who has a hummus addiction and could eat a whole bowl of it in one go.
I also eat hummus with at least one meal/snack a day so you&rsquoll never see my fridge without hummus in it. It&rsquos perfect on toast, with crisps, on a jacket potato, in a burger. Honestly I could eat it with any savoury meal, or by the spoonful. Are you a hummus fiend too?
You have to make this hummus. A technique I discovered from Minimalist Baker a while back was to to microwave the chickpeas with the aquafaba (chickpea water) and garlic cloves for 5 minutes before blending. I kid you not, this makes for the the most creamy hummus. And it is now the only way I will make homemade hummus.
I have made hummus using this method so many times and adults and children have both enjoyed it. When I worked in a nursery I made a plain version of this hummus with the kids and they loved it. It&rsquos funny because as I showed them the ingredients they would all say &lsquoyuck&rsquo but when its turned into hummus? They want seconds and thirds!
Anyway, what I&rsquom trying to say is that this recipe is so delicious and you should go make it for all your family because they will thank you for it.
And the star of this recipe is roasted peppers. You can also grill them if you want to make it quickly. You want them to be soft when you put a knife through and the skin starting to brown/char. If you don&rsquot have red peppers you could also use yellow or orange peppers but red peppers have the sweetest flavour.
I have had so many failed attempts making hummus, it never tasted as good as the shop bought ones. It was lumpy, wasn&rsquot creamy or lacked flavour. So I had always favoured shop bought hummus over homemade humus, until I discovered from Minimalist Baker that the secret ingredient is the aquafaba!
If you don&rsquot have a microwave you could do this on the hob, just let it simmer for a few minutes so the chickpeas go soft. An added bonus is that you aren&rsquot wasting that magical chickpea water. I&rsquom pretty sure 9/10 times it goes down peoples sinks. It still amazes me what can be made with aquafaba.
The spiciness in the hummus comes from smoked paprika and hot chilli powder. They work so well together and alongside the roasted red pepper. If you are sensitive to spice you can either add extra smoked paprika or use 1/4-1/2 tsp chilli powder.
As always if you make this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!
Garlic Kale Hummus Dip
Embrace your inner green goddess with this Vegan, Gluten-free Garlic Kale Hummus Dip! It’s a healthy, high-protein snack perfect for any time of the day. It can also be served as an easy appetizer to share with friends.
This garlic kale hummus dip recipe is a power boost to the good old hummus! It’s the same texture, same taste, same satisfaction, but plenty more goodness! Kale is sauteed for 20 seconds with garlic and a pinch of salt, then blended with chickpeas, lemon juice and tahini for the ultimate green goddess hummus dip!
This Garlic Kale Hummus Dip is a MUST try recipe. And while it feels like a continuation of the DETOX vibe going on around here (which started with this Mexican style lentil detox salad ), it’s actually just a continuation of delicious stuff.
The detox vibe will end up being yummier than you think—so don’t miss out!
It’s no secret we all LOVE hummus!! I usually prefer a good old classic like this ultimate hummus dip and use it a base recipe when I feel like flavoring it up —like with mashed sweet potatoes or avocados, roast peppers, roast garlic etc.
One of my fave flavor options for hummus is this garlic kale hummus dip: A super flavorful, healthy yet creamy and smooth hummus dip that’s both vegan and gluten-free.
Why this Garlic Kale Hummus Dip deserves a place in your fridge:
So why else does this hummus dip blow me away? Well for 2 simple reasons:
I tend to talk a lot about my love for kale and use it many recipes around the blog here. It has a pleasantly bitter taste, a nice chewy texture, and is just good for you, so it’s absolutely worth giving it second and third chances.
This garlic kale hummus dip makes the perfect game day dip this season! A perfect healthy lunch, a great appetizer for any meal and a fabulous high-protein snack anytime!
Kale obsessed or not, you will love love love this hummus dip!
How to make Garlic Kale Hummus Dip:
To make this AMAZING garlic kale hummus dip, I start by adding 1/2 teaspoon of olive oil to a hot skillet and then dump in the sliced garlic and chopped kale leaves.
I sauteed that for exactly 15-20 seconds with a pinch of salt. The kale softens up and wilts slightly, while the garlic becomes super fragrant.
For the record, I’ve made this hummus recipe with fresh kale and fresh garlic and found the flavor slightly too strong. Plus the fresh kale gave my food processor a harder time.
I follow the exact recipe I described in this ultimate hummus dip because it really is the best recipe! A perfect balance of chickpeas, tahini, tang, salt and smokey cumin, with a secret ingredient: olive oil!
It adds a ton of flavor and ultra smooth texture! So after the kale is quickly sauteed, it goes into the processor with all ingredients and a few mins later (depending on how strong your food processor is) you’ve got yourself a silky smooth, perfect hummus dip that can be enjoyed right away or stored in your fridge for at least 2 weeks!
- 7 cloves of fresh garlic
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup tightly packed kale leaves
- juice of 2 lemons, or 1/4 cup fresh lemon juice
- 2 to 3 tablespoons water
- 1/4 cup tahini
- 1/2 teaspoon kosher salt, or to taste
- olive oil for serving
- Preheat oven to 400°F.
- Wrap the garlic cloves
in aluminum foil and place in the oven to roast for 20 minutes. Allow garlic to cool before peeling the skin off.
- Add all ingredients to a food processor and blend until smooth.
- Serve hummus with olive oil drizzled on top and with pita bread or fresh vegetables.
Roasted Garlic Hummus
As we head back into a normal routine with the start of a fresh school year, I love whipping up easy, delicious dips that my boys can help themselves to throughout the week.
Recently I created a big batch of creamy, roasted garlic hummus for my kids to enjoy with all of their favorite SUNSET veggies including Qukes, Wild Wonders, Angel Sweet tomatoes and Aloha peppers.
My boys love the bright and colorful Aloha peppers so I always slice up a bunch of them on Sunday and store in the refrigerator stashed in a low-level shelf for easy grabbing.
To make this roasted garlic hummus, you start by adding creamy, sweet garlic that has been caramelized until tender. If you’ve never made homemade roasted garlic, be sure to check out my guide on How to Roast Garlic.
Then, you add all of the usual suspects including lemon, chick peas and tahini. This is a great recipe for getting kids in the kitchen. In fact, my youngest is becoming quite the lemon squeezer.
What I’ve found is that the more you get kids involved with the cooking process, the more they will be inclined to eat what you prepare.
Another tip for getting kids to eat healthier? Offer them a wide variety of bright, colorful foods. We eat with our eyes so the prettier the food, the more eager littles will be to grab it. With the built-in strainer packaging, the SUNSET Angel Sweet tomatoes couldn’t be easier for kids to clean and enjoy – no need to slice or peel!
Speaking of easy to enjoy, we also love SUNSET’s tiny mighty cucumbers, Qukes. Perfect for little hands, they are easy to grab and ideal for dipping in yummy hummus,.
Cool, crisp, refreshing – is there anything better than a crunchy cucumber with homemade roasted garlic hummus?
Thanks to SUNSET produce, healthy snacking has never been any easier.
Recipe: Hummus, Crispy Kale & Thyme Roasted Tomato Toast
Last weekend was a pajama weekend, where I had the house to myself. This translated into waking up late, making myself what I wanted to cook (rather than what would best feed the family), and going back to bed with it for TV, breakfast and tea in bed. I’m not one of those people who can easily manage eating on a tray (really, I am the only person who ever eats in/ on bed, and we only eat a meal in front of the TV in the living room on Christmas Day), so my answer to breakfast in bed is always either bowl food, or something on toast.
Another thing about lazy, just me weekends, is that brunch (I’m never up early enough for breakfast!) needs to be made from things that are seasonal, or simply always in the fridge. Laugh and call me one of those foodie Southern California health nuts if you will, but kale is my all time favourite vegetable, so sautéed until crisp I’ll pile that on, and we always have a punnet of cherry tomatoes in the fridge, so those slow roast well with thyme from the garden. Whenever it is just me I always buy a tub of hummus. I’m not one of those crudité dipping people, but hummus on toast or a crispbread with a drizzle of pomegranate molasses is basically my go to, last minute breakfast/ snack. With pomegranate seeds too, if I’ve got them.
This is the second half of my two part brunch series for Marks and Spencer to celebrate their new Cook range (you can find the recipe for my Farro, Avocado & Egg Breakfast Bowls with Miso Yogurt here), which I used to speed up my breakfast somewhat. I know not anyone has an AGA warming oven to slow roast tomatoes in, and I’ve found in a regular oven using a cast iron roasting dish can imitate beautiful, flavourful, slightly caramelized tomatoes in roughly ten minutes. I pretty much always cook my kale by sautéing it with a splash of avocado (or light olive) oil, and this pan gets it crisp in around 5 minutes. (If you put loads in the pan, it will steam with some crispy bits around the edges, and if you fill the pan with under half, it will cook like kale chips). Basically, you can put together a breakfast that would usually take a few hours in about 20 minutes.
As I said the other day, the range is stunning. All pretty gold handles, chic silver curves, and some serious chef type items, like the best sauté pan I’ve ever used, and a set of miniature cast iron dishes. Everything in the range is also really affordable (it is by Marks and Spencer, after all!) All of the items you’ve seen me use across these two posts that M&S sent me total to only £130, and they’re such great quality that I’m pretty sure I’ll have them forever. You can browse the range by scrolling through the widget above.
The only other ingredient you need here aside from the usual store cupboard staples of good extra virgin olive oil, balsamic vinegar and salt and pepper is a good loaf of bread. Sourdough tends to keep fresh longer, so I grabbed a loaf of Marks & Spencer’s San Francisco Sourdough on Friday while I was grabbing lunch, and it is utterly perfect for this – just a heads up! The measurements below make a generous brunch in bed for one.
Roasted Garlic and White Bean Hummus, Served Warm
Hello friends. I’m typing from my friends’ light-filled home in Kansas City, with their two dogs puttering around nearby. It’s a happy place. I make a point to travel as much as possible, and the opportunity to travel has already presented itself twice this month. I pack light, sleep well and get to soak in new sights. It’s invigorating. I especially love the chance to catch up with old friends and meet new ones while I’m away.
I’m glad Erin chose hot hummus for this week’s Food Matters Project recipe. Oh, the possibilities it presented! I have wanted to try making white bean hummus since I saw Melissa’s caffe DeLuca-inspired recipe last summer. Ironically, I got to meet up with Ms. Fauxmartha herself just a few months later during my trip to Chicago last fall, and we shared drinks over caffe DeLuca’s white bean hummus!
I’ve been looking for an excuse to use roasted garlic in a recipe lately, so I decided to add a couple of heads of roasted garlic to the mix. My friend Michael introduced me to roasted garlic a few years ago. Michael and I have a curious tradition of getting together to roast garlic, which we slather like butter onto crusty bread while watching Arrested Development and drinking glass after glass of red wine. I highly recommend it. Beware of consuming excess amounts of roasted garlic and wine on work nights, however, lest you go to work with a hangover and a belly ache, while the once-heavenly and now-nauseating scent of garlic seeps out of your every pore. (Potential employers and future suitors: please disregard my last statement.)
I also thought I’d take the opportunity to roast some kabocha squash while I roasted the garlic. I followed Heidi’s instructions, tossing the slices in olive oil, sprinkling them with salt and then roasting them at 425 degrees “within an inch of their life”. I ate slices with the skin on, but next time I’ll cut the skin off before baking.
This was my first kabocha squash experience and, like, woah. Kabocha knocks the pants off acorn squash, and delicata squash doesn’t stand a chance. Kabocha could beat butternut squash in a fist fight, for sure. It’s battling against sweet potatoes to become my cold weather vegetable of choice. It’s a knock-down, drag-out fight and I think kabocha just might win. This is a fiercely delicious winter squash. Get one before it’s too late.
I served my roasted kabocha and white bean hummus with whole wheat linguine and a sprinkle of chopped fresh rosemary and lemon juice. Though my pictures may not present this dish in its full glory, please store this flavor combination in your mind for next fall: white beans, roasted garlic, kabocha squash, rosemary. It’s one worth remembering. Another key takeaway is that warmed white bean hummus makes a wonderfully creamy and hearty vegan pasta sauce. My hummus had the texture of mashed potatoes, but you could certainly thin it out by whisking in some extra olive oil, water and/or lemon juice, if desired.
Roasted Garlic Hummus
Yield: Serves 6
Prep Time: 30 mins
2 Medium Heads of Garlic
1 Tablespoon Olive Oil
1 (19 Ounce) Can Garbanzo Beans, Drained
Juice of 1/2 Lemon
3 Tablespoons Sesame Tahini Paste
Salt & Pepper
1/2 Teaspoon Red Pepper Flakes
1/4 Cup Water
Toasted Pumpkin Seeds or Chopped Chives or Parsley
Whole Grain Chips or Mixed Crudites
Preheat oven to 400 degrees F.
Slice off the top of the pointed end of each head of garlic, and place the garlic in a small casserole dish.
Drizzle with the oil, cover with foil, and bake until the garlic is soft, about 30 minutes.
Place the garbanzo beans, lemon juice, sesame paste, salt, pepper, red pepper flakes in a food processor and pulse.
Squeeze the garlic into the food processor and pulse again until blended.
Drizzle in enough water until the texture is light and fluffy.
Taste, and adjust seasonings as needed.
Place the hummus in a serving bowl and top with pumpkin seeds or chopped fresh herbs.
Serve with whole grain chips or crudites.