This Roasted Garlic Hummus Makes for an Ideal Protein-Rich Snack

Chickpeas are loaded with essential nutrients, fiber, and plant-based protein. Not only do they benefit your health, but this hummus recipe from the Institute of Culinary Education (ICE) offers a quick and tasty snack.

Veggies pair perfectly with the chickpea and garlic dip. According to Leif Evans, chef-instructor of culinary arts at ICE’s New York City campus, in an interview with Mytour, vegetables like “bell pepper, carrots, celery, cucumber, [and] cherry tomatoes” enhance the flavor of the recipe.

This hummus is ready in five simple steps. Begin by preheating your oven to 350℉. Slice the bottom of the garlic head just enough to expose the cloves. Wrap the garlic in aluminum foil, drizzle with olive oil, and season with salt and pepper. Place it on a tray and bake for about 30 minutes, or until golden brown. After cooling, squeeze the cloves into a food processor and add cumin and tahini.

After draining and rinsing the chickpeas, simply add them to the food processor along with the remaining ingredients. While the processor runs, drizzle in olive oil and lemon juice until the mixture becomes smooth. Once the hummus is flavored to your liking, feel free to top it with a pinch of salt, pepper, and extra olive oil. Pair with pita bread and raw veggies for a nutritious and satisfying snack.

The Institute of Culinary Education offers professional culinary training to both aspiring and experienced chefs. It provides a wide variety of programs, from hotel management to plant-based cooking arts. Visit the Institute of Culinary Education’s website to enroll in courses at their New York or Los Angeles campuses.

Hummus 

Serves 3-4

Ingredients2 15-oz cans of chickpeas1 head of garlic2 tsp ground cumin3 tbsp tahiniOlive oil, as neededJuice of three lemonsSalt and pepper

1. Begin by preheating your oven to 350℉. 
2. Slice off the bottom of the garlic head just enough to reveal the cloves. Wrap it in aluminum foil, drizzle with olive oil, and season with salt and pepper. Bake in the oven until golden brown and soft, about 30 minutes. Once cooled, squeeze the garlic from its skin.
3. Rinse and drain the chickpeas. 
4. Add the chickpeas to a food processor along with cumin, tahini, and garlic. As the processor runs, drizzle in olive oil and lemon juice (to your desired taste) until the mixture becomes smooth.
5. Season with salt and pepper, drizzle with more olive oil, and serve alongside toasted pita bread or your favorite fresh vegetables.