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Ingredients1 h 5 m servings 115 cals
Original recipe yields 12 servings (3 cups)
- Preheat oven to 375 degrees F (190 degrees C).
- Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
- Bake garlic in the preheated oven until softened, about 50 minutes.
- Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 115 calories; 5.9 g fat; 13.1 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 261 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very good! I suggest keeping some of the drained liquid from the chickpeas in case you need to thin the hummus a bit (I did need to). I also added a bit more lemon juice and salt than called for...