Parmesan Roasted Garlic Baked Hummus Dip by Anna Marie - Musely
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Parmesan Roasted Garlic Baked Hummus Dip

posted in Food & Drink > Recipes
04/24/2016
  • 1 garlic bulb (or 4 to 5 cloves)
    2 tsp olive oil (divided)
    20 ounces of plain hummus (or homemade hummus)
    1 cup parmesan crumbles (divided)
    1 cup chopped zucchini
    4 ounce diced pimentos (i buy in a jar and drain juice)
    sea salt and black pepper to taste (at least 1/4 tsp each)
    chopped basil or cilantro to garnish (if desired)
    veggies or rice crackers to serve with

  • First roast your garlic.
    Preheat oven to 400F.
    Peel outer layers of the whole garlic bulb, leave the skins of each clove intact. Don't separate the cloves. Next cut a tiny top part of the cloves off so they are exposed. Not much. This is optional but really helps with removing them once roasted.
    Place bulb in a muffin pan cup or baking tray, drizzle 1 tsp of olive oil over the clove heads, then cover with foil. Place in oven for about 30 minutes or so.

  • Remove and let cool. Then remove the cloves and dice or chop. Set aside.
    Next make sure all your zucchini and pimentos are chopped and toss them all together in a bowl (see picture above). Add a little sea salt/pepper if desired.
    Place 20 ounces of plain hummus in a mixing bowl. Add 1/2 to 2/3 cup of parmesan along with your roasted garlic. Mix together.
    Place hummus, parmesan, and garlic mix into a small baking dish or 8x8 pan.

  • Layer the zucchini, parmesan, and pimentos on top.
    Drizzle 1 tsp of olive oil on top.
    Place in oven at 350F for 20-25 minutes or until veggies are cooked.
    Remove and Sprinkle sea salt/pepper and fresh herbs.
    Serve warm with gluten free crackers or chips. Or chill for later and serve with veggies.

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