If I could live off of dips and small bite foods I would. I just love dipping and spreading and munching when I have a meal. I especially enjoy hummus, because you can legitimately make it a meal with veggies and bread. It is also incredibly healthy, which makes a fun meal satisfying. I have been thinking about coming up with a new hummus recipe lately, and wanted to combine two of my favorite flavors…..shallots and garlic. I decided to roast them and keep the flavors fairly simple. This hummus is packed full of flavor and has a wonderful creamy texture. It is delicious as a dip or spread, and can literally be eaten with a spoon.
- 1 1/2 cups cooked chickpeas (or 15 oz can)
- 1 shallot
- 3 large garlic cloves
- 3/4 tsp. salt
- 1/4 tsp. garlic powder
- 2/3 cup extra virgin olive oil (and more for roasting)
- Note: I do not use sesame tahini in my hummus recipes. Growing up we always made our hummus without tahini, and my mother would refer to it as the 'Greek way'. Try it out...it is really delicious!
#1 If you are watching your calories, use a combination of water and oil. Just be sure to stir well before serving.
#2 Using dry beans is great. Make a large batch ahead, and then freeze them in 1 1/2 cup servings. Remove from the freezer and allow to thaw overnight in the fridge, before using.
#3 Make this hummus when entertaining. It will be a great addition to your spread and your guests will love it. You can also make it up to 2 days ahead.