Roasted Garlic and Lemon Hummus
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
248 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Roasted Garlic and Lemon Hummus
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So easy to make at home, and SO much more affordable than pre-made. This recipe makes a ton, and has a delicious lemony tartness to it, which pairs extremely well with the cumin and roasted garlic flavors.
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Ingredients
- 30 oz. canned chickpeas drained (liquid reserved)- 2 small cans
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- cracked black pepper to taste
- Juice of 2 large lemons approximately 1/2 cup, plus the zest of one lemon
- 1 tablespoon roasted garlic paste or 2 large cloves raw garlic
- 1/4 cup extra-virgin olive oil
- 1/2 cup Tahini
Instructions
- Add all ingredients except for reserved liquid to food processor or blender.
- Blend until all ingredients are mashed and mixed.
- Slowly add some of the reserved liquid until the consistency becomes smooth. I added about 1/2 cup when I made this.
- Keep the food processor on until the desired consistency.
Notes
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
593mg
(25%)
Potassium
243mg
(7%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
36IU
(1%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 593mg | 25% |
| Potassium | 243mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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