Roasted Garlic Baked Hummus Dip
Ingredients
The dip
-
1
bulb
garlic
-
2
tsp
olive oil
-
20
ounces
plain hummus
-
1
cup
parmesan crumbles
-
1
cup
chopped zucchini
-
4
ounces
diced pimentos
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
to taste
chopped basil or cilantro
For serving
-
to taste
veggies or gluten free crackers
Instructions
- Roast the garlic by preheating the oven to 400°F.
- Peel the outer layers of the garlic bulb, leaving the skins of the cloves intact, and cut off the tops of the cloves.
- Drizzle 1 teaspoon of olive oil over the garlic bulb and cover it with foil.
- Bake in the oven for about 30 minutes, then let it cool and remove the cloves.
- Chop the zucchini and pimentos, and toss them together in a bowl with a bit of sea salt and pepper.
- In a mixing bowl, combine the hummus, ½ to ⅔ cup of parmesan, and the roasted garlic.
- Transfer the hummus mixture to a small baking dish.
- Layer the zucchini, remaining parmesan, and pimentos on top.
- Drizzle with 1 teaspoon of olive oil and bake at 350°F for 20-25 minutes until the veggies are cooked.
- Remove from the oven, sprinkle with sea salt, pepper, and fresh herbs.
- Serve warm with gluten free crackers or chips, or chill for later.
Nutrition Facts (estimated)
Servings
15
Calories
88
Total fat
4g
Total carbohydrates
6g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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