Chive Hummus Recipe

Preheat the oven to 400 peel most of the skin off of the garlic making sure to keep the bulb intact use a sharp knife to cut ¼ off the top part of the garlic bulb off drizzle the tops of exposed cloves with olive oil and sprinkle with salt pepper cover the bulb with foil and bake for about 40 minutes until the cloves are soft and

2 cans of chickpeas 15 oz each 3 cloves of garlic minced 1 3 cup of fresh lemon juice 1 2 cup of tahini 1 2 cup of extra virgin olive oil 1 bunch of fresh chives finely chopped 1 teaspoon of sea salt 1 2 teaspoon of black pepper 1 teaspoon of ground cumin

Soak 3 4 chickpeas for 6 to 8 hours with a 1 4 teaspoon of baking soda place in the instant pot with 2 cups of water and 1 tablespoon of salt and set to 35 minutes of high pressure and allow a natural release reserve some of the water about 1 2 cup and drain and use as needed work with the chickpeas while they are still warm

This post may contain affiliate links that if you make purchases through i will earn a small commission whole paycheck i mean whole foods is a glorious healthy eating gluten free peta loving granola freak s paradise hey i love me some hippies don t get me wrong and if i could afford to buy there on a regular basis i totally

Garlic scape chive hummus by inspired by the seasons 1 15 5 oz can of chickpeas 1 t lemon juice 6 garlic scapes about 1 4 c chopped 1 t fresh chives 1 2 c olive oil 1 4 tsp salt 1 4 tsp cayenne optional into the bowl of your food processor add the chives scapes lemon juice and 1 t of the olive oil and pulse until finely chopped

2 cups cooked chickpeas 1 cup chopped chives ½ cup fresh parsley minced ⅓ cup olive oil ¼ cup water 4 cloves garlic minced juice of 1 lemon 1 tsp sea salt

Ingredients 1 15 5 oz can garbanzo beans with liquid 1 15 5 oz can cannellini beans rinsed and drained 10 cloves roasted garlic or to taste roasted garlic becomes mild and buttery 1 tsp ground cumin 1 tsp mustard powder 1 tsp coriander 1 tsp salt substitute or salt 1 tbsp tahini

Take each garlic bulb and pull off the excess paper cut off the top end so all clove tops are exposed place each bulb in its own piece of foil drizzle olive oil on top of the bulbs until covered but not drenched approximately 2 teaspoons each wrap the bulbs in the foil and place in oven

Chive blossoms are incredibly stunning and flavorful and when paired with earthy nutty tangy and lemony za atar well the combination makes an insanely delicious hummus i officially know when summer rolls around when my mother in law brings me up a bouquet of chive blossoms from her garden

Finally you transfer the hummus to a bowl and top with the olive oil sumac or paprika and extra chives if using this recipe calls for dry chickpeas that have been soaked for 6 to 8 hours ahead of time

Rinse and drain the garbanzo beans place the tahini lemon juice olive oil and garlic in a vitamix or food processor and pulse for a minute until combined add the garbanzo beans and water to the tahini mixture and pulse for 3 4 minutes until smooth scraping down the sides as needed to integrate all the large chunks

Picking them off the garlic plant encourages hearty bulb growth underneath the ground and to boot they are a delicious garlic y ingredient to cook with in late spring and early summer we love pureeing them into pestos and dips like this hummus recipe from inspired by the seasons ingredients 1 15 5 oz can of chickpeas drained and rinsed

Instructions in the bowl of a food processor puree the tahini and lemon juice for 1 2 minutes add the ground cumin sea salt garlic and 2 tablespoons olive oil puree until smooth approximately 2 minutes add 2 tablespoons water and chickpeas and blend until super creamy and smooth this will take several minutes

Preheat oven to 300 f line a small sheet tray with parchment paper and set aside in a medium sized bowl combine the carrots garlic fennel seed sesame seed kosher salt and olive oil and toss ingredients to combine spread onto the sheet tray and place into preheated oven

Directions combine chickpeas garlic lemon juice tahini water olive oil and salt in the bowl of a food processor process until smooth

Step by step recipe instructions slice whole garlic in half horizontally to expose the cloves and roast garlic in the oven until soft and fragrant place all ingredients except garnishes in a food processor and process until smooth adjust consistency with reserved liquid garnish and serve

Preheat oven to 375 f cut off the very top of the garlic clove about 1 4 so that the tops of most of the cloves are exposed slightly coat with a little olive oil and wrap securely in tin foil roast garlic in oven for 1 hour remove and allow to cool using your fingers squeeze the soft roasted garlic out of each clove into food processor

Blend the hummus in a food processor add the chickpeas roasted garlic tahini and salt a blender may also be used add as much olive oil and or reserved bean liquid as needed to make it into a smooth paste chill and serve chill until ready to use garnish with pine nuts and drizzle with olive oil

Instructions add all of the ingredients to a food processor except for the water pulse until smooth creamy and lump free add water as needed to thin out the hummus to your desired consistency serve immediately with pita chips and veggies for dipping and enjoy

Take 1 cup dry chickpeas and place it in a large bowl add plenty of water and soak overnight chickpeas will expand in the bowl when ready drain chickpeas and place them in a medium sized heavy cooking pot cover with water by about 2 inches bring to a boil then reduce heat and simmer for 1 1 2 to 2 hours

Place the garlic into the food processor and chop it up until it s fairly fine add the chickpeas tahini vinegar sriracha maple syrup and 1 2 tablespoon of the chickpea liquid and blend until everything is smooth and creamy stop and scrape down the sides and bottom of the food processor if needed

Instructions add the chickpeas to a food processor and pulse on high speed until it forms a thick paste next add in the tahini lemon juice garlic and salt and process over low speed for 2 4 minutes while drizzling in the roasted garlic olive oil until very smooth

Step 2 add ½ cup hummus such as classic roasted red pepper jalapeño beet or roasted garlic and ¼ cup extra virgin olive oil and whisk until emulsified whisk in ¼ cup chopped dill