This flavoursome, high fibre dip roasted garlic hummus recipe, is perfect for a sharing starter or simple snack – simply serve with baked tortilla or pita crisps or with vegetable crudites. Alternatively, add a generous spoonful to a brilliant Buddha Bowl or falafel filled wrap. Chickpeas are a good source of plant-based protein and an excellent addition to a vegetarian or vegan diet.
Makes 1 large bowl
Put the cloves of garlic into a small roasting tin and roast for 10-15 minutes until soft when pressed (take care to ensure they do not burn). Remove from the oven and leave until cool enough to handle
Tip the chickpeas into a blender and blitz until you have a crumbled consistency. Squeeze the garlic out of the skin (it will be like a puree) and add to the chickpea mix with the tahini. Blitz again.
With the motor running, gradually drizzle in the olive oil and continue to blend until completely smooth, adding the water a tablespoon at a time until you achieve your desired consistency.
Squeeze in the juice of ½ the lemon and season to taste (adding the remaining lemon juice if necessary). Blitz again.
Spoon into small bowls and serve garnished with fresh parsley (or coriander), a drizzle of oil (if wished) and a dusting of smoked paprika.
Once you have mastered the basic roasted garlic hummus recipe you can try your hand at different flavour combinations: lemon and coriander works well for a herby citrus zing, whilst adding a pinch of cumin, garam masala or ginger adds a subtle spiced warmth. For a fiery Moroccan twist, try adding a little harissa, to taste. You can also get creative with toppings…try a sprinkle of za’atar or a scattering of toasted pine nuts for added crunch.
This recipe is a great source of prebiotic fibre and also if you use tinned beans, legumes it will also be a great addition to a low FODMAP diet if you want to boost your daily intake of probiotics try our probiotic supplement Daily Vitality