Here is my go-to recipe for snack day at my kids’ school. It’s simple enough that you can make it even when a baby is crying for a bottle, and up to two other kids are driving you nuts – and you need to get them all in a car 20 minutes from now. GO!
Roasted Garlic Hummus
- 5 cloves garlic, roughly chopped
- 1 tbsp coconut oil for frying
- 1 can chick peas (19 oz), liquid reserved
- 2 tbsp lemon juice
- 2 tbsp tahini
- ½ tsp salt
- olive oil to garnish
Put the garlic cloves and coconut oil in a pan over low heat and cook until fragrant but not burned. About 5 minutes
Place garlic, chick peas, lemon juice, tahini, and salt in a high speed blender with about 1/4 cup of the chick pea liquid to get the blender moving. Blend until smooth, using the temper as much as needed to push the blending mixture around.
Add as much or as little liquid as you would like to get the thickness you desire. Pour into a serving dish and garnish with a good quality olive oil.