The holiday are just around the corner… friends and family will soon gather around and special memories will be made. The fall and winter months are a time for celebration and cuddling close with the ones we adore near a warm fire.
Show your love by feeding those you hold dear this heart-healthy dip with a side of veggies or whole wheat pita bread.
(1).jpg)
The roasted garlic and olive oil give the hummus a depth of flavor I’m certain you’ll enjoy. Plus, the fiber from the veggies and hummus will fill you up if served as an appetizer, leaving less room for sweet indulgences and promoting smaller portions.
Personally, I love healthy dips such as salsa, hummus, and guacamole served with veggies and pita chips. I could make a whole meal out of it. When having the ladies over for girl’s night, I’ll make a platter of my favorite dips with an array of colorful veggies, baked pita, and serve it with a glass of wine, ending the night with some good quality dark chocolate. It makes for the perfect evening.Please enjoy!
Roasted Garlic Hummus Recipe
Ingredients
- 10 cloves garlic, peeled
- ¼ cup + 1 Tbsp. Extra Virgin Olive Oil
- Dash of salt & pepper
- 1 can (15oz) garbanzo beans, rinsed & drained
- 2 Tbsp. Tahini
Directions
Preheat oven to 400F
Place garlic cloves in a small ramekin, and pour in ¼ cup olive oil until cloves are just covered in oil. Add a dash of salt and pepper.
.jpg)
Wrap ramekin completely in tinfoil, pinching it closed. Place onto a baking sheet.
Bake for approximately 45 minutes.
Allow to cool for a few minutes before handling.
In a food processor add garbanzo beans, tahini, and roasted garlic cloves with their oil. Blend.
Add remaining olive oil about 1 tsp. at a time until desired consistency is reached.
If desired, top with fresh herbs.
The hummus tastes great served with veggies, warm pita bread, and pita chips. Store the hummus in an airtight container in the fridge.
.jpg)
And a picture of my kid just because…
.jpg)
Do you have any special dishes planned for Halloween, Thanksgiving or Christmas?
With love & gratitude,
Wendy Irene
