Roasted Garlic and Mushroom Hummus

My contribution to #EatHealthy16 is a healthy snack – roasted garlic and mushroom hummus to be exact.  This dip is amazing, and so full of flavour.  Especially a day or two after you make it.  It seems like a lot of garlic, with a full head of roasted garlic in the recipe, but don’t worry, the roasting makes the flavour much milder and it really isn’t too much.

I will be adding this hummus to my growing list of dip recipes that I make over and over again because they are so tasty.  That list already includes roasted red pepper hummus, this avocado hummus and this black bean hummus.  All healthy snack options, all fantastic.  Roasted garlic and mushroom hummus will be joining the rotation for sure.

This dip is a healthy snack that has been great to have in my fridge this month, as I try to get back into the normal, healthy eating habits that always seem to disappear in December!  Healthy, filling and full of flavour.  I may need to make some more soon!

You have from now until February 5, 2015 to enter. Giveaway is open to U.S. residents 18 years of age and older. Winner must respond with a valid shipping address within 48 hours of being contacted or another winner will be selected. Good luck! Disclaimer: Blendtec provided blenders for the giveaway and the three hostesses for review purposes. No other compensation was received, and, as always, all opinions are my own. {Giveaway closed}

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Yield: 2 cups hummus

Roasted Garlic and Mushroom Hummus

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Easy to make and perfect for a snack, this roasted garlic and mushroom hummus is an amazing flavourful dip! Healthy, easy, perfect!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1 head of garlic
• 2 cups button mushrooms, quartered
• 4 tablespoons olive oil, divided
• 1/4 cup tahini
• 1 - 540ml (19.5 fl. oz.) can chickpeas, rinsed
• 1 teaspoon salt
• 2 tablespoons lemon juice

Instructions

1. Preheat the oven to 400 degrees F.
2. Slice the top off the head of garlic to expose the cloves, but leave the peel intact.
3. Place the garlic, cut side up on a foil lined baking sheet and drizzle the cloves with 1 1/2 teaspoons of olive oil.
4. Toss the quartered mushrooms with another 1 1/2 teaspoons olive oil and spread them on the baking sheet next to the garlic.
5. Cover it all loosely with some foil and roast for 30-35 minutes or until the garlic is soft.
6. Remove from the oven and let cool.
7. In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the tahini. Set aside.
8. Press the roasted garlic out of the skins (it should come out easily) and place it and the roasted mushrooms in the bowl of a food processor along with the rinsed chickpeas and salt and process until combined.
9. Add the lemon juice and process again.
10. As the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
11. Hummus will keep well in the refrigerator in a sealed container for up to 1 week.

Notes

I usually remove the skins from the chickpeas before using them in homemade hummus. It's not necessary, but you do get a smoother texture if you take a few minutes to do this first.

Recommended Products

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• 
  Baking Sheet
• 
  Cuisinart 7-Cup Food Processor
• 
  Aluminum Foil
• 
  Extra Virgin Olive Oil

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup
Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 385mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 6g

Nutrition Information is estimated based on ingredients used and may not be exact.