Easy Hummus Recipe with Roasted Garlic & Tomatoes
Serves 3
10 mins prep
40 mins cook
50 mins total
This easy hummus recipe with roasted garlic and tomatoes is easy and absolutely delicious. PLUS it has the health benefits of the added marine collagen.
For the roasted garlic and tomatoes
For the hummus
To make the roasted garlic and tomatoes
Preheat the oven to 400F. To roast the garlic, cut off the very top of 1 bulb, exposing the top. Drizzle 1-2 tbsp olive oil over the top of the garlic and wrap in tin foil. Place in the centre of the baking dish. Then add the tomatoes to the baking dish, drizzle with 2 tbsp olive oil and salt and pepper.
Place the baking dish in the oven and roast for 30 – 40 minutes, until golden + roasted.
Once done roasting, remove the garlic from the skins.
To make the hummus
While the garlic and tomatoes are roasting, drain the canned chickpeas and then add to a boiling pot of water with 1/2 tsp baking soda. Boil for 20 minutes and then drain.
While boiling, crisp the capers in a small pan over medium heat with 1 tbsp of olive oil. Remove and set aside.
To make the hummus combine 3 cloves of roasted garlic, lemon juice, tahini and salt to a blender or food processor. Pulse to combine. Add cold water and blend until smooth.
Add the boiled chickpeas, cold water and 2 tbsp olive oil to the blender and blend until super smooth and creamy. Add in collagen and blend.
Scoop hummus into a low bowl or container. Top with roasted tomatoes, fried capers, roasted garlic and drizzle olive oil if desired. Serve with crackers or vegetables.
