Marine Collagen Hummus

To make the roasted garlic and tomatoes:

1. Preheat the oven to 400F
2. Cut off the very top of 1 bulb of garlic, exposing the top
3. Drizzle 1-2 tbsp olive oil over the top of the garlic and wrap in tin foil
4. Place garlic in the centre of the baking dish
5. Add the tomatoes to the baking dish, drizzle with 2 tbsp olive oil and salt and pepper
6. Place the baking dish in the oven and roast for 30 – 40 minutes, until golden and roasted
7. Once done roasting, remove the garlic from the skins

To make the hummus:

1. While the garlic and tomatoes are roasting, drain the canned chickpeas then add to a boiling pot of water with 1/2 tsp baking soda
2. Boil chickpeas for 20 minutes and then drain
3. While boiling chickpeas, crisp the capers in a small pan over medium heat with 1 tbsp of olive oil then remove and set aside
4. Combine 3 cloves of roasted garlic, lemon juice, tahini and salt to a blender or food processor, pulse to combine 
5. Add cold water and blend until smooth
6. Add the boiled chickpeas, cold water and 2 tbsp olive oil to the blender and blend until super smooth and creamy
7. Add in Marine Collagen Powder and blend
8. Scoop hummus into a low bowl or container
9. Top with roasted tomatoes, fried capers, roasted garlic and drizzle olive oil if desired
10. Serve with crackers or vegetables

We bet you won’t make it just once!  

This recipe has been provided by Maria of Food by Maria (www.foodbymaria.com)