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Appetizers & Sides, Game Day, Meal Prep, Vegetarian

Best Roasted Garlic Hummus

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This is the Best Roasted Garlic Hummus you will ever try! Serve it alongside some carrot or vegetables sticks for the Ultimate snack.

I’m serious, this recipe will put every store bought variety to shame.

YOU are going to love how fresh it tastes along with how the roasted garlic really brings out all the flavors.

If you’re tired of those expensive store bought varieties and thought that was the stuff! Well your in for a surprise.

Plus making this at home will save you a lot of hard earned cash.

Let’s be honest it costs anywhere from $4 to $6 dollars for a 350 grams of hummus in the stores. 

But making it at home this way, will cost you under $1.00 for that same amount hummus. 

CAN YOU FREEZE HUMMUS

Absolutely, I do it all the time. I will make a big batch and store some in the fridge for my family. Which lasts us up to a week in an air tight container. 

Then I will section some off for the freezer, for movie nights, game nights and snacks. 

There is always hummus in our fridge or freezer.

THIS IS WHAT IT LOOKS LIKE FROZEN, BE SURE TO DEFROST!

WHAT TO EAT WITH HUMMUS

  • Pita Bread
  • Carrots
  • Broccoli
  • Peas
  • Cauliflower
  • You name it!

I always like to make a fresh batches of hummus early in the week.

So that I can then store it in an airtight container for the unlimited guilt free munching ALL week!

Which usually happens at night, watching the food network or something!

You can also eat this Hummus with tortilla chips or pita bread, both are super healthy and delicious snacking options too.

HOW TO MAKE ROASTED GARLIC HUMMUS

  • Preparing Beans from Dry: Cover you garbanzo beans in water and allow to soak over night. The next day cook your garbanzo beans in a pot with 2 inches of water to cover, and bring to a boil. Cook for 1 1/2 hours or until they are soak. Drain and place in your blender or food processor Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
  • Preparing the Beans from the Can: Drain and rinse your chickpeas, add to your blender or food processor.  Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
  • Once the beans are soft, place them into a large pot and cover with water. 
  • Cook on medium heat for 15 minutes till they have been cooked.
  • Strain the chickpeas and set aside.
  • For best results chill it in an airtight container for up to 2 hours or more before serving.
  • The longer it chills in the fridge the thicker it becomes and the flavors really set in.

HOW LONG TO ROAST GARLIC

It is very simple, place the garlic whole in a preheated oven or your air fryer at 400 f and roast for 35 to 40 minutes, or until soft.

Serve this with some Homemade Pita Bread and enjoy!

LOOKING FOR MORE HUMMUS RECIPES?

  1. Avocado Hummus
  2. Cilantro and Jalapeno Hummus

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Appetizers & Sides, Quick and easy recipes, Vegetarian

Creamy Beetroot Hummus

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Once you try this homemade Creamy Beetroot hummus, you will be hooked. 

It’s absolutely delicious and very healthy for you. Not to mention it’s that much better tasting than the store bought kind, which is always to sweet. 

If that is not enough motivation enough for you to give it a Go, then check out the health benefits; Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). 

Beets also contain the B vitamin folate, which helps reduce the risk of birth defects. Not to mention with powerful phytonutrients that give beets their deep crimson color may help to ward off cancer. If that is not reason enough to prepare this then i don’t know what is!

Hummus never tasted so good, serve with a warm pita and enjoy!

Make sure to peel your beets while there warm, otherwise there too hard to peel when there cold.
 
Also don’t throw out the beet greens as they are packed with nutrients that may strengthen your immune system, support brain and bone health, and more. Cook them up with some butter, salt and pepper and serve as a side dish to any meal. 
 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Vegetarian

Vampire Repellent (Roasted Garlic)

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Not only is roasted garlic very good for you, it’s also an excellent repellent to ward off Vampires. Garlic has a super strong natural antibiotic, that kills most infections if used properly.

In fact, prior to the invention of antibiotics garlic was one of the primary ways people killed bacterial infections. However garlic originally got its good reputation from ancient Egypt, back then it was believed that garlic held incredible healing powers.

From Egypt it spread and developed more uses and powers. It was known not only for healing but also protection against the plague and supernatural evils. Even in places such as China or Malaysia, people smear the forehead of their children to protect them from Vampires.

And in the West Indies too, garlic is used as a means of protection against the evil practices and magical spells of Witches and Sorcerers.

In southern Slavic regions in was used to protect oneself from demonic forces, witches and sorcerers too.  It wasn’t just the Slavic areas that used garlic. In the Philippines it was rubbed under the armpits. Must have been sticky times eh? Garlic used against vampire was big in southern Slavic countries and Romania as well.

It was used to find vampires and to prevent vampires. A vampire in hiding could be spotted by not being willing to eat garlic. In the 1970s , a Romanian church distributed garlic during service, observing those who refused to eat it and figuring out if the person was a vampire. Crazy that this happened only 30 or so years ago right?

To prevent someone from being turned into a vampire it was common to stuff cloves of garlic in the corpse’s nose, mouth and ears to keep out all evil. It was also smeared over the eyes. Also, once they killed a vampire and cut off its head they would then fill its mouth with garlic to keep it from returning.

And of course many countries simply hung garlic from their doors to ward off vampires. So whether you’re making this just to boost your immune system or to ward off vampires, this recipe will do the trick.

Eat a clove a day to keep the Doctor away! But please warn those you kiss beforehand, you don’t want to scare anyone with your pungent breath. 

 

Source: Vampires.com

 

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Appetizers & Sides, Vegetarian

Cilantro and Jalapeno Hummus

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YOU won’t believe how fresh this Cilantro and Jalapeno Hummus tastes!! If you’re tired of those expensive store bought varieties and thought that was the stuff! Well your in for a pleasant surprise!

I always like to make a fresh batches of hummus early in the. So that I can then store it in an airtight container for the unlimited guilt free munching!

Which usually happens at night, watching the food network or something! Enjoy this Hummus with tortilla chips or pita bread, super healthy and delicious.

I always like to make a fresh batches of hummus early in the. So that I can then store it in an airtight container for the unlimited guilt free munching!

Which usually happens at night, watching the food network or something! Enjoy this Hummus with tortilla chips or pita bread, super healthy and delicious.

HOW TO MAKE HUMMUS

  • Preparing Beans from Dry: Cover you garbanzo beans in water and allow to soak over night. The next day cook your garbanzo beans in a pot with 2 inches of water to cover, and bring to a boil. Cook for 1 1/2 hours or until they are soak. Drain and place in your blender or food processor Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
  • Preparing the Beans from the Can: Drain and rinse your chickpeas, add to your blender or food processor.  Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.

For best results chill it in an airtight container for up to 2 hours or more before serving.

The longer it chills in the fridge the thicker it becomes and the flavors really set in.

Serve this with some Homemade Pita Bread and enjoy!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!