Roasted Garlic Hummus

Name: Roasted Garlic Hummus
Ingredients: 2 garlic heads; 15 oz can chickpeas, rinsed and drained; ½ lemon, juice only (about 3-4 tbsp); 2 tbsp tahini; Salt, to taste; 3 ice cubes; Parsley, chopped, for topping; Extra-virgin olive oil, for topping; 1-2 Bags of MASA Chips (Blue Corn and Cobanero are both delicious options)

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Author:

Ancient Crunch

Silky, savory, and packed with deep, caramelized flavor, this Roasted Garlic Hummus is a major upgrade to your snacking routine. Finished with fresh parsley and a drizzle of olive oil, it’s a crowd-pleasing dip that’s as simple as it is impressive. Serve it with the salty crunch of MASA Blue or the smoky heat of MASA Cobanero for the ultimate chip-and-dip duo.

Ingredients

2 garlic heads
15 oz can chickpeas, rinsed and drained
½ lemon, juice only (about 3-4 tbsp)
2 tbsp tahini
Salt, to taste
3 ice cubes
Parsley, chopped, for topping
Extra-virgin olive oil, for topping
1-2 Bags of MASA Chips (Blue Corn and Cobanero are both delicious options)

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Directions

Preheat your oven to 400°F.
Prep the garlic. Cut about ½ inch off the top of each garlic head to expose the cloves. Place each head on a square of aluminum foil, drizzle with olive oil, and wrap tightly.
Place on a baking sheet and bake for 45–55 minutes until soft and golden. Set aside to cool.
Add the rinsed chickpeas to a food processor along with the tahini, lemon juice, and the roasted garlic (simply squeeze the cloves out of the skins).
Add 1–2 pinches of salt and the ice cubes. The ice helps aerate the mixture for an ultra-smooth finish.
Pulse and pause to scrape the sides. Continue to pulse until smooth and creamy. Add additional salt if needed.
Transfer to a bowl, top with a drizzle of olive oil and fresh parsley, and enjoy with your favorite MASA Chips.

Recipe Note

For an extra layer of flavor, try sprinkling a little smoked paprika or crushed MASA Cobanero crumbs over the top before serving.

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Roasted Garlic Hummus

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Roasted Garlic Hummus

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