A trio of cheeses, homemade roasted garlic, and fresh herbs star in this super-easy and unbelievably smooth hummus.—It’s the perfect dip for any holiday appetizer table!
Appin’, baby! Monday called and said that it wanted a garlicky + herby + CHEESY hummus.
And really, I could not agree more. So this happened. ♥
Let’s be honest here: The appetizer portion of Thanksgiving is usually SO under-appreciated if you ask me. Hey, some people get the “hungrys” BAD while they’re waiting the endless hours for that turkey to bake. Need some munchies, yo!
Namely me, if you really want to get technical here. I’m so that person that spends all afternoon guarding the appetizer table. Somebody has to socialize with the snacks! Seriously.
So. This hummus is seriously the easy of peaaaasy! Anyone can make it, and if you ask me, everyone totally should. Everything hummus-awesome simply gets thrown into the food processor…
…a quick little whirl later…Welcome to Hummus Land! It’s really nice here. ♥
What should you dip into your hummus? Naturally, I come with a host of options in the dipper department. —>
- Fresh cut veggies. The only way to eat fresh veggies. We all know it.
- The good ‘ol classic chips. And if we’re being exact, THESE chips from Food Should Taste Good are pretty much the bomb.com in pretty much everything, but especially this hummus. Either the sweet potato or the pumpkin chips are absolutely dangerous but in totally the healthiest way! But I mean, really. There is no self-control present. Poof. Gone.
Translation: Get your hands on these chips asap. GO.!!
Really, friends. This hummus tho…ALL bets are off as far as sharing goes. In fact, it might not even end up finding it’s way to the snack table.—It probably won’t make it past your spoon. 😉
I only speak from life experiences, guys. The hummus struggle is reaaaaaaal.
In fact, you should probably test this recipe today before making it for the Thanksgiving snack table. Sharing = completely optional. 😉
Let’s go DIPPING! ♥
- 6 cloves garlic, unpeeled
- 1 teaspoon olive oil
- 1 (15 oz) can chickpeas, drained and 2 tablespoons water reserved.
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated cheddar cheese
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon smoked paprika (or regular)
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chips/veggies for dipping
- Make the roasted garlic: Preheat oven to 400F. Place garlic cloves on a piece of tin foil and lightly drizzle with olive oil. Wrap garlic up in foil and roast in preheated oven 30-45 minutes or until garlic is completely softened. Peel the skin off garlic, roughly chop, and set aside.
- In a food processor, place drained chickpeas, reserved 2 tablespoons water, tahini, lemon juice, cheeses, paprika, fresh herbs, and roasted garlic. Puree mixture in food processor, while slowly drizzling olive oil through the top. Continue pureeing until hummus is completely smooth and creamy.
- Season hummus with salt and pepper to taste and serve with Food Should Taste Good chips or fresh veggies!
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
Today’s post was sponsored by Food Should Taste Good, however, all opinions expressed are completely mine alone.
More snacky stuff you should probably get ‘yo hands on!