A roasted garlic hummus recipe that brings on the briny tang of preserved lemons. Makes a great healthy snack or light lunch served with these whole wheat flatbread crisps, raw vegetable sticks and fresh fruit slices.
I try to be a good and fair mom. Also, I really try to eat healthy and am struggling to make the mental commitment to losing ten pounds.
But then Halloween happens.
Now I’m home alone all day with my daughter’s candy. Which she has declared OFF LIMITS.
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Add to that the fact that it’s my job to stare at mouthwatering food all day.
I have to summon some will power from somewhere. And fast!
My only hope for staying on course is to have something equally as delicious as a Butterfinger bar on hand that has real nutritional value and is just as easy to grab and put in my mouth.
ENTER this homemade hummus recipe with whole wheat flatbread crisps. So creamy, savory and satisfying it can actually compete with candy. At least in my book.
Homemade Preserved Lemon and Roasted Garlic Hummus Recipe
Why it took me so long to put it in some homemade hummus I’ll never know!
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And the whole wheat flatbread crisps are a really nice, simple touch. They take 15 minutes to make and take this hummus from something you threw together to a bonafide, even impressive, lunch or snack.
If you’re serving this preserved lemon and roasted garlic hummus at a party or as part of your game day extravaganza, the crisps are a must in my not-so-humble opinion. The return on investment is significant!
And speaking of ROI, you gotta peel those chickpeas. The creaminess factor is well worth it. It may seem like a pain but I highly recommend you crank some good tunes, harness your inner-buddha and give yourself over to the meditative quality of the repetitive and, thankfully, finite action.
It took me 15 minutes. Not that I was counting.
More for my fellow preserved lemon freaks
This recipe was inspired by the Seriously Smooth Roasted Garlic Parmesan Hummus at Sally’s Baking Addiction.
- 2 large whole wheat flatbreads cut into eighths
- 3 tablespoons olive oil
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 teaspoon garlic salt
- 7 cloves garlic peeled
- 1/2 teaspoon sweet paprika
- 1 15-16 ounce can chickpeas drained, rinsed and peeled, liquid reserved
- 1 Tablespoon chopped preserved lemon seeds discarded, use peel and pulp
- 2 teaspoons liquid from the jar of preserved lemons
- 2 tablespoons tahini
- 1/4 cup olive oil
- reserved chickepea liquid
- Sumac to top
- Chopped fresh mint leaves to top
- Preheat oven to 375˚F
- Place garlic cloves in center of a piece of tin foil.
- Drizzle with olive oil. Add paprika. Stir to coat.
- Fold foil over garlic cloves to make a little packet.
- Place foil packet in a baking dish and roast until garlic is soft, about 30 minutes.
- Remove and let cool.
- Boost oven temp to 400˚ F
- Line baking sheet with parchment paper.
- Arrange flatbread triangles on sheet.
- Combine oil, rosemary and garlic salt in a small bowl.
- Brush onto both sides of the flatbreads.
- Bake until bread is browned and crisped, about 12 minutes.
- Let cool.
- Chop up the roasted garlic.
- Add the garlic to food processor with chickpeas and preserved lemon.
- Pulse a few times to combine.
- Add the tahini and olive oil.
- Process until smooth adding reserved chickpea liquid little by little until you reach your desired consistency.