This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it. Some with GERD may be able to tolerate roasted garlic.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.
"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that junk is that squeezes out the end of those things, but it ain't garlic. And try roasting garlic. It gets mellower and sweeter if you roast it whole, still on the clove, to be squeezed out later when it's soft and brown. Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don't deserve to eat garlic." -Anthony Bourdain, Chef
The basic hummus recipe that I have on the Dr. Gourmet website is not substantially different from this recipe. It uses minced garlic, and that is the traditional flavor of hummus, but this roasted garlic version is more deeply flavored, with a mellow, roasted, more umami flavor.
Serve this with either fresh or roasted veggies at your next dinner party - but make extra so you can take it for lunch or spread it on your sandwiches.
Servings: 6 | Serving size: 1/2 cup
Cooking time: 30 minutes (plus chilling time)
This recipe requires that you make Roasted Garlic first.
This recipe can easily be multiplied and keeps well, refrigerated, for 4 – 5 days. Keep it tightly covered, both to keep it fresh and to avoid imparting its garlicky flavor to other foods in the refrigerator.
|1 - 15 oz. can||no salt added garbanzo beans (drained and rinsed)|
|2 bulbs||roasted garlic (about 16 cloves)|
|1/2 cup||non-fat Greek yogurt|
Place the garbanzo beans, roasted garlic, tahini, lemon juice, yogurt, and salt in a food processor and process until almost smooth.
Chill well before serving.
Serving size: 1/2 cup
|Calories 123||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 15g||11%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%||Vitamin C 7%|
|Calcium 9%||Iron 8%|
|Vitamin K 2 mcg||Potassium 207 mg|
|Magnesium 26 mg|