Have you ever tried making your own hummus? If not you’re in for a treat this week. This gorgeous Roasted Garlic Hummus recipe is super simple, and tastes infinitely better than anything you can buy at the store. Just seven simple ingredients, 10 minutes, and it’s super affordable too. These gorgeous veggie platters are one of my favourite ways to serve this luscious hummus, and are the perfect dish to take to your next potluck dinner or lunch. Serve a beautiful rainbow of roast and raw vegetables with your smack-bangingly good hummus, and your plate will be the first dish to be cleared, I guarantee it!
PS that’s my gorgeous sister Phoebe hand-modelling and carrying out our platters at the party
I made this particular recipe last weekend for my Mum’s 60th , where we also served this lovely moist Orange, Coconut and Almond Cake with Citrus ‘Cream Cheese’ Icing too. I wanted to share something with my extended family that showcased how delicious vegetables can be, even when prepared so very simply. The key to an incredible platter I think is having a wide variety of colours, shapes and textures, a mix of both raw and roasted veges, all arranged around a fabulously flavoursome dip. If you’re not a fan of hummus, you could also serve these platters with my Creamy Cashew Aioli, Basil and Kale Pesto, Cashew Nut Cheese, or even this Orange Miso Sauce here. All taste amazing and are the perfect partners to our glorious vege!
This hummus recipe though, is truly divine. Even if you’ve made hummus before, I guarantee the light and fluffy texture of this particular recipe will knock your Middle Eastern socks off. As a plant-based lover, I’ve had the pleasure of consuming a lot of hummus over the years, and have had my fair share of hummus-making fails. Batches which have all the necessary elements, but somehow still don’t taste quite as good as the restaurant versions. This recipe however is the bees knees, with the perfect balance of nutty tahini, silky olive oil, spicy cumin and tangy lemon, all flavouring our gorgeous chickpea base. Try it – I promise you’ll be a home-made hummus making convert!
Chickpeas – a plant-based protein and iron superstar
Chickpeas are one of my favourite ingredients on a plant-based diet, as they’re so rich in protein and iron. 100g of chickpeas contain 19g of protein and 3g of iron, similar levels to that found in a steak. They’re also low GI and very sustaining in terms of satiety, which means you’re less likely to feel the need to snack in between meals. In this hummus recipe we add tahini to the mix, which is one of the best sources of calcium (much higher than dairy milk), and the lemon adds vitamin C which helps the absorption of the non-heme iron in the chickpeas. This type of iron found in plants is less available to the body when eaten on its own, but add vitamin C and the absorption is maximised.
If you love chickpeas, or want to learn more, I’ve chatted about them before too, in my Spiced Cauliflower Fritters here, my Corn, Capsicum and Chilli Fritters here, and Falafel Salads here. So much love for the chickpea!
I’ve also opted to use roast garlic in our hummus. Hummus is often made with raw garlic, however roasting garlic makes it creamy and sweet, removing the bitterness which can upset some digestive systems. Try this roasted variation and see how you like it. Or go with a combination of both roasted and raw, as in my notes below!
I hope you give this silky smooth hummus a try, and would love to hear what you think of this particular recipe. If you share your bowl of goodness on Instagram, tag me in @begoodorganics and #begoodorganics, so I can come say hello and hear what you think.
Have a lovely Friday and amazing weekend, and til next time, stay happy and well.
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Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
- 2 x 400g cans chickpeas
- 4 tbsp hulled tahini
- 2 tbsp extra virgin olive oil
- 1 lemon juice and flesh
- 2 bulbs garlic
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp pepper optional
- Roasted: Pumpkin, beetroot, broccoli, eggplant, brussel sprouts
- Raw: Carrots, tomatoes, parsley, olives
- Preheat the oven to 180 degrees Celsius (360 degrees Fahrenheit) and chop your vegetables into bite size pieces around 1 cm thick.
- Place all roasted veges and the whole garlic cloves in an oven tray, drizzle with olive oil and sea salt, and shake or mix to cover well. Roast for 20 minutes in the oven until soft.
- Meanwhile strain one can of chickpeas, and add to a high speed blender with the other can (including the chickpea liquid) and all other hummus ingredients. Blend until super smooth, scraping down the sides in the middle if needed. Once the veges are finished, squeeze out the garlic cloves into the blender and blend again.
- Serve the hummus in bowls, drizzled with more olive oil and sprinkled with paprika. Arrange the vegetables around the hummus in colourful segments like I’ve done above. Share with friends and enjoy!
- If you don’t have time to roast the garlic, or want to try a raw version, swap the two garlic bulbs for 4 individual raw garlic cloves and blend as above.
- I also quite like a roast and raw combo blend – with 2 roasted whole bulbs, and 1-2 raw cloves to give it a bit of tang – try it out
- To make beetroot hummus you can use this recipe as a base and add in ⅓ c of raw or roasted beetroot. Raw is easier of course, but roasted beets will give a more delicious smooth sweet flavour as the sweetness comes out of the beets when you roast them.
- To make this hummus creamy, replace some of the chickpeas for some roasted cashews