Monday, August 11, 2014

Roasted Garlic Brown Butter Hummus

Roasted Garlic Brown Butter Hummus
Remember my family reunion that I mentioned a couple weeks ago? Well, I made a little something for the occasion. My family clan (so: my grandma and aunts and uncles and cousins) was tasked with bringing appetizers and snacks and such, so I decided I wanted to make hummus for the first time!
Roasted Garlic Brown Butter Hummus
Speaking of hummus...up until this point I had been pretty unsure about how I felt about hummus. I like it? I didn't know! But I figured...if it has roasted garlic and browned butter...what's not to like?

(Side note: when telling this to Michael's stepmom she told me, "You'd eat carpet if it had browned butter."
haaaaa. #sortatrue)
Roasted Garlic Brown Butter Hummus
The good news is: I LOVE THIS HUMMUS! It's kind of funny because at first I wasn't sure how I felt about it and thought maybe the tahini was too strong (and Michael initially thought the garlic was too stron)...but it's one of those things where the more you eat of it, the better you like it. By the end I was all "'OM NOM HUMMUSSSS"!! And it went over really well at the reunion too-everyone said they liked it. Hooray! 

This recipe is very easily doubled-I doubled it for the reunion! (Although turns out that wasn't necessary, but it's ok, I ate the leftovers :P) AND...ya know....kinda healthyish. Chickpeas are good for ya, yeah? And....garlic? Yes? Ok maybe the butter and oil whatever, but it's not much. Yeah. I declare this healthy!

Healthier if you dip veggies in it, but I'm totally ok with it if you use pita chips.

Mmmm pita chips and hummus....

Roasted Garlic Brown Butter Hummus

Slightly adapted from Bake Your Day

Roasted Garlic Brown Butter Hummus
Makes 1 and 1/2 cups (recipe is easily multiplied)
  • 1 small head of garlic
  • 1 tbsp. (+ more for the roasted garlic) olive oil
  • salt and pepper, to taste
  • 1/4 cup (or 4 tbsp.) unsalted butter
  • 1 can (about 15 oz.) garbanzo beans/chickpeas-rinsed, drained, and (if desired) skins removed
  • 1-2 tbsp. tahini (depending on your taste preference)
  • 2 tbsp. lemon juice
  • To roast garlic-Preheat oven to 400F degrees. Cut the top 1/4" off the top of the head of garlic (so some of the cloves are exposed). Place the rest of the garlic on a sheet of aluminum foil. Drizzle with olive oil and season with salt and pepper. Wrap up in the aluminum foil and place on a baking sheet. Roast 40-45 minutes. Allow to cool and then squeeze out the soft, roasted cloves-removing any paper/skin.
  • Brown the butter-In a small, preferably light colored, saucepan melt butter over medium-high heat and whisk constantly as it foams, bubbles, and eventually turns amber with little brown bits. Immediately pour into the bowl of food processor, scraping in all the browned butter bits.
  • Add roasted garlic (you can start with half and then add more to taste or-if you love garlic like me-just add the whole thing), chickpeas, tahini and lemon juice to the food processor and pulse until they start to combine. Add 1 tbsp. olive oil and process. Add more oil if needed to reach desired consistency. Season with salt and pepper to taste.
  • Serve with veggies, pita chips, etc!
Roasted Garlic Brown Butter Hummus
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