Roasted Garlic Hummus

Anti-inflammatory, DF, GF, Nut-Free

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Roasted Garlic Hummum

Yield: 25

Author: Alex Muirhead

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

GF, DF, Nut-Free, Inflammatory Oil Free

Ingredients

• 3/4 cup Dry Organic Chickpeas
• 1/2 cup Tahini
• 4 cloves Organic Garlic
• 1 Lemon, Juice from one lemon
• 1/2 tsp Ground Cumin
• 1/2 tsp Pink Himalayan Salt
• ~2 tbsp Cold Filtered Water (Use as needed to thin at the end)

Instructions

1. Soak the chickpeas in filtered water for a minimum of 8 hours. Overnight works great! Make sure there is double the height of water covering the chickpeas since they expand quite a bit!
2. Drain and discard the water as it contains anti-nutrients that inhibit the absorption of nutrients.
3. Place the chickpeas in a pot and cover with filtered water. Bring to a boil and then reduce to simmer for 45 minutes or until tender.
4. While they are cooking, place your garlic cloves in the oven at 200 degrees for 15 mins or until golden brown. Place on a parchment paper lined baking sheet. You can sprinkle them with avocado oil if desired. I don't do this, I just roast them on their own.
5. Once the chickpeas are cooked to your desired tenderness. Drain the water and allow them to cool completely! This is really important for the hummus to come out smooth and creamy.
6. Once cooled, add the chickpeas to the food processor. No need to remove the skins, they will just blend in. Add the rest of your ingredients to the food processor, except the cold water.
7. Process until all ingredients are mixed well. Stopping to scrape down the sides when needed.
8. Slowly add the cold water while the food processor is on. Add 1 tbsp at a time until you reach your desired consistency. The cold water makes it creamy and smooth!
9. Transfer to a bowl and serve drizzled in olive oil and sprinkled with paprika!

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