Mushroom and Roasted Garlic Hummus
Everyone’s favorite healthy dip recipe gets a flavor-packed makeover with this Mushroom and Roasted Garlic Hummus recipe.
Mushroom and Roasted Garlic Hummus
Welcome to #EatHealthy16 where over 30 bloggers are coming together to share recipes to help you with your start 2016 off on the right track with food that is nutritious and delicious. You all might remember Stacey from Bake. Eat. Repeat. for the Chocolate Orange Sweet Rolls, Lemon Yogurt Loaf, or Cranberry Orange Breakfast Pitas as my Yeast & Quick Breads Contributor last year. Today she has a recipe with a few less carbs, but is equally as tasty. Enjoy what she is sharing with us today, then check out the recipes from the other hostesses – Jamie of Love Bakes Good Cakes will have healthy meals, and Jenny of The Melrose Family will have healthy desserts. And make sure you follow the #EatHealthy16 hashtag throughout the month of January for tons of inspiration.
I haven’t always been a hummus fan. In fact, I downright disliked it the first few times I had it. I thought it was kind of bland and boring and not really worth eating.
I’ve changed my mind.
Only because I finally tried some better flavours. I think the plain garlic hummus that I tried the first few times just wasn’t my thing. But then I tried roasted red pepper hummus and after that I was hooked. A healthy dip that has an unending number of flavour combinations? Doesn’t really get much better than that – at least if you’re like me and get bored easily with your food and need to keep changing things!
So I’ve made a number of different kinds of hummus now – with a number of fails along the way. But a few have been made over and over again because they are so tasty, including this avocado hummus and especially this black bean hummus. Both fantastic!
This Mushroom and Roasted Garlic Hummus will need to join that list. It’s 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 the roasting makes the flavour much milder and it really isn’t too much. The flavours do intensify as it refrigerates for a few days though.
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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!
- 1 head of garlic
- 2 cups button mushrooms quartered
- 4 tablespoons olive oil divided
- 1/4 cup tahini
- 1 - 540 ml 19.5 fl. oz. can chickpeas, rinsed
- 1 teaspoon salt
- 2 tablespoons lemon juice
- Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, but leave the peel intact. Place the garlic, cut side up on a foil lined baking sheet and drizzle the cloves with 1 1/2 teaspoons of olive oil. Toss the quartered mushrooms with another 1 1/2 teaspoons olive oil and spread them on the baking sheet next to the garlic. Cover it all loosely with some foil and roast for 30-35 minutes or until the garlic is soft. Remove from the oven and let cool.
- In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the tahini. Set aside. 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. Add the lemon juice and process again. Then as the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.
- Hummus will keep well in the refrigerator in a sealed container for up to 5 days.
Other healthy snacks you may like:
And here are some of Brianne’s favorite hummus recipes…
- Maple Walnut Sweet Potato Hummus
- White Truffle Parmesan White Bean Hummus
- Smoky Cheddar and Roasted Cauliflower Hummus