Roasted Garlic & Rosemary Hummus
Hummus is my healthy, filling snack of choice. It is just perfect with sliced raw veggies or spread on a wrap with salad and falafels. It is also extremely simple to make and full of quality plant protein, calcium, fibre and healthy fats.
Makes about 600 g (1 lb 5 oz/2 cups).
Ingredients 8
8 ‒ 10 garlic cloves, peeled
4 rosemary sprigs, fresh
500 g tinned chickpeas, tinned, drained, rinsed
80 ml lemon juice, freshly squeezed
100 g hulled tahini
1 tsp quality mineral salt
To Serve
2 tbsp olive oil, optional
rosemary, extra, optional
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Method 5
Preheat the oven to 180°C (360°F) fan-forced.
Scatter the and on a baking tray lined with baking paper and roast for 15 minutes, or until the garlic turns a golden colour. Leave to cool.
Scrape the rosemary leaves off the stem and discard the stem.
In a food processor, pulse the , , , , , and to combine, then blend until smooth.
Spoon into a serving bowl, drizzle with and sprinkle with a little rosemary, if desired.
