If you like that extra roasted garlic flavor, this is the hummus for you!
I tried making a couple versions, some with all roasted garlic, green onion and chive, and other with half and half. Turns out the half and half is the best, as the roasted garlic gives a lovely flavor but having some raw chives in there gives is a fresh taste!
This is a great hummus as a side dish, snack or to use in wraps, like in this Hummus and Sprout Wrap recipe.
So without further ado…let us begin!
Makes about 2 cups or so
- 1 1/2 cups chickpeas, soaked, boiled and drained (this also comes out to one 15 oz can of chickpeas)
- 3 to 4 garlic cloves roasted in oven
- 3 stalks green onion roasted in the oven
- juice of one lime
- 1/2 a tsp of cumin (this is key for hummus. Never forget the cumin!)
- 1/3 cup chives
- 2 tbsp olive oil
To roast the garlic and green onions, spread on a baking sheet, brush with 1 tbsp olive oil, some salt and pepper, and roast under broiler about 1 minute. You can also roast in a pan on the stove on high with some olive or coconut oil.
Take the roasted garlic and green onion out of the oven and add to your high-powered blender or food processor with the rest of the ingredients.
Put all the ingredients in a food processor or blender, and blend until creamy. If you need liquid, you can add juice from the canned or boiled chickpeas, or more olive oil. If you want to keep it low fat or fat-free, just use water. I’ve used water in place of olive oil before and it still comes out good!
Serve with vegetables or crackers, and enjoy!