Roasted garlic houmous
You will need a blender or food processor to make this recipe.
You can make this lovely houmous as smooth or as chunky as you desire
One of my favourites during my GD pregnancies is houmous (or is it hummus?!) Great for snacking on with chopped vegetables it was something I always kept in the fridge.
Servings: 10 servings
Calories: 131kcal
Ingredients
- 1 whole garlic
- 400 grams tinned chickpeas drained and rinsed
- 2 tbsp tahini
- 50 ml olive oil plus extra for drizzling
- 1 whole lemon juiced
- 1 tsp mixed seeds (optional)
Instructions
- Preheat the oven to 180°c
- Place the whole garlic bulb (unpeeled) on a baking tray, drizzle with a little olive oil and roast for 35-40 minutes
- In a food processor, blitz the rinsed chickpeas, tahini, 50ml olive oil and lemon juice together with 2 tbsp warm water until smooth. Add more warm water to make a runnier consistency if desired
- Once cooled, peel the roasted garlic and squeeze the garlic pulp into the food processor. Blend again and season to taste
- Serve drizzled with extra olive oil and a sprinkling of mixed seeds for a bit of texture
Nutrition
Calories: 131kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | of which saturates: 1g | Fibre: 3g | of which sugars: 2g
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