Roasted Garlic & Dill Hummus
Anyone out there that loves hummus as much as I do? I sure hope so because I have a new flavor to share with you today. I just made some easy Roasted Garlic & Dill Hummus and couldn’t wait to share it with you!
I love hummus! It’s my favorite snack and guess what? It’s a healthy snack! I always get some cucumbers when I know that I’ll be making it because hummus rocks with cucumbers. Wheat pita chips are a close second to dip in hummus.
I often play around with flavors, there are just so many possibilities. Recently, I got my hands on some fresh dill weed (since mine hasn’t started growing yet) at a farmer’s market and I thought it would be perfect in hummus. I just love the taste of fresh herbs, makes all the difference in the world!
Garlic also taste completely different fresh vs roasted. Sometimes I like fresh garlic, but sometimes, I prefer the taste of roasted. Most of the time, I don’t feel like taking everything out of the oven (yes, I use it for extra storage in my teeny kitchen, hehe) and preheating it just to make a few cloves of roasted garlic. So I make several bulbs and pop some in the freezer to use them in the recipes all week long.
Roasted Garlic & Dill Hummus
Ingredients
- 16 oz can of chickpeas/garbanzo beans drained (save some liquid)
- 1/4 cup liquid from can of chickpeas
- 1 medium lemon about 2 tbs of juice from it
- 1 1/2 tbsp tahini
- 1 roasted garlic bulb or little less if you wish
- 1 1/2 tbsp minced fresh dill weed
- 1 teaspoon coarse salt
- 3 tbsp grape-seed oil (or olive oil) a little more for drizzle
Instructions
Roasting Garlic:
- Preheat the oven to 400°. You can roast as many garlic bulbs as you wish, just roast them individually wrapped. You will need aluminum foil squares, each square big enough to wrap the bulb. Clear the very outer, sheer layers of the garlic bulb but leave the thicker inner skin on. Keep the bulb intact.
- Slice off tips from garlic cloves on the bulb, just a little, about 1/4 inch. Place each individual garlic bulb in a middle on an aluminum foil square. Drizzle about a teaspoon of olive oil over the top of the bulb and wrap the bulb in foil.
- Place wrapped garlic bulbs onto a roasting pan and bake for 40-45 minutes. When cooled, take the garlic out of the skins or squeeze it out.
Make Hummus:
- Combine all the ingredients in the blender or food processor and blend until completely smooth.
- Transfer into a serving bowl and drizzle with some grape seed oil and some more dill weed.
- Serve with pita, pita chips or veggies.
- Enjoy!!
Nutrition
Here are a couple more Hummus recipes:
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hummus is my favorite and i wouldn’t have thought to put roasted garlic with dill…even though I love both those flavors as well!!
This is perfect timing! I’ve been meaning to delve into hummus making and just haven’t had the time to start researching recipes. Thanks so much. And by the way, this recipe looks glorious!
I’d love for you to link this up to Wonderful Food Wednesday this week.. or one or two other recipes if you’d like. We’re always ready to go on All She Cooks at 7pm Central on Tuesday, if you’d like to join us. allshecooks.com
That’s sounds like such a lovely combination. I love dips, especially the healthier homemade ones. I’m hoping to grow my own dill this year and already have some garlic growing!
We love hummus! I am going to give this a try. I am so glad I found your blog today, you recipes look delicious. If you get a chance, please link this up to my linky party: http://suburbsmama.blogspot.com/2013/04/sunday-linky-party-2.html
I love hummus, too, and this looks wonderful!
This looks delicious! I love the Garlic/dill combo….pinned and can’t wait to try!
Yummy!! Hummus is on my list for snacks this week and I have not made it yet, so I think I will be trying this recipe. I found ya through the marvelous monday link up.
Pinned and can’t wait to make this! I’ll eat the entire thing in one day =o)
Tell me about it–I go through an entire tub of TJ’s Mediterranean hummus every 3 days….making my own has definitely been more economic, and I’m loving this recipe!
Oh my word. This hummus looks amazing. I’ve been on a serious hummus kick lately and honestly haven’t made my own yet. It looks simple and would same some cash since buying it at the store can be pretty expensive! Thanks for sharing the recipe – pinning to try!! I love your blog and am following you now! Come stop by mine if you get a second! Hope you’re having a great weekend!
Best,
Jen @ Yummy. Healthy. Easy.
Mmmm! This looks so good and I’ve been trying to lose weight lately, so I’m thinking this would be a much healthier alternative to the “ranch” dip I love dipping my veggies in! LOL!
Thanks for sharing!
(Saw this at the Saturday Show and Tell at Cheerios & Latte’s!)
Hummus is a favorite around here. I like to eat my hummus with raw mushrooms. I will have to try the dill in our next batch…I usually put dill in chicken salad, but I am excited to try a new hummus flavor!!! It sounds great!