Hummus, a beautiful silky puree of chickpeas. It can be eaten as a dip, or spread on a sandwich, or come with dozens of different toppings and flavors.
That’s the great thing about hummus, it’s so versatile.
For mine, I chose garlic (obviously), but not just plain old garlic- roasted garlic. Roasted garlic caramelizes a bit in the oven resulting in a slight sweetness and buttery texture. In other words, So. Dang. Good.
The garlic flavor in this Easy Roasted Garlic Hummus recipe is intense, perfect for garlic fiends but vampires beware.
Roasted Garlic Hummus Ingredients:
- Whole Heads Garlic
- Olive Oil
- Can Chickpeas
- Tahini– a pasta made from sesame seeds and can usually be found in the Mediterranean section of most grocery stores.
- Water
- Lemon Juice
- Salt
- Cumin
- Parsley
- Pita or Veggies– for serving
How to Serve Roasted Garlic Hummus:
- You can serve hummus chilled as a dip with a side of veggies, crackers, or pita chips.
- Hummus can also be used as a spread on a sandwich or wrap.
- Here’s a great round-up from Taste of Home on other ideas for how to use hummus.
Substitutions & Variations:
- Instead of tahini– try cashew butter or almond butter!
- Instead of Roasted Garlic– try roasted red peppers, sun-dried tomatoes, or olive tapenade. These are only a few suggestions- the options are endless!
Equipment Needed:
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- Aluminum Foil
How to Make Roasted Garlic Hummus:
- Roast Garlic– Heat oven to 450F. Cut the heads off of garlic bulbs and peel most of the layers. Drizzle each garlic bulb with a bit of olive oil and wrap each one in aluminum foil. Place garlic bulbs on baking tray and bake for 40 mins. Once roasted, leave garlic bulbs out to cool. Once garlic has cooled, pop out cloves by gently pressing on the sides of each bulbs. Garlic will be very tender, almost like butter. For cleaner looking cloves you may cut them out.
- Blend Hummus– Add chickpeas, 2/3 garlic, tahini, and water to food processor or blender. Blend until smooth. Add lemon juice, 2 tbsp olive oil, salt, and cumin & blend once again. Check the texture to make sure it’s where you like it. If hummus is too thick, add a tablespoon or 2 of water and blend again.
- Plate and Serve– Spread hummus into a bowl. Drizzle with remaining olive oil, sprinkle with parsley, and top with remaining roasted garlic.
Leftovers:
- Fresh hummus can be stored in the refrigerator for up to 3-4 days in an air tight container.
More Mediterranean Recipes You Will Love:
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Roasted Garlic & Olive Oil Bread Dip– roasted Garlic & Olive Oil Bread Dip, tender roasted garlic that spreads like butter swirled in oil with savory herbs and spices.
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta
Easy Roasted Garlic Hummus
Equipment
- Sheet Pan
- Aluminum Foil
- Knife
- Food Processor or Blender
Ingredients
- 3 heads garlic
- 1/3 cup olive oil divided into 2 tbsp
- 15 oz can chickpeas
- 1/3 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp cumin
- Parsley
- Pita or veggies for serving
Instructions
- Roast Garlic- Heat oven to 450F. Cut the heads off of garlic bulbs and peel most of the layers. Drizzle each garlic bulb with a bit of olive oil and wrap each one in aluminum foil. Place garlic bulbs on baking tray and bake for 40 mins. Once roasted, leave garlic bulbs out to cool. Once garlic has cooled, pop out cloves by gently pressing on the sides of each bulbs. Garlic will be very tender, almost like butter. For cleaner looking cloves you may cut them out.
- Blend Hummus– Add chickpeas, 2/3 garlic, tahini, and water to food processor or blender. Blend until smooth. Add lemon juice, 2 tbsp olive oil, salt, and cumin & blend once again. Check the texture to make sure it’s where you like it. If hummus is too thick, add a tablespoon or 2 of water and blend again.
- Plate and Serve– Spread hummus into a bowl. Drizzle with remaining olive oil, sprinkle with parsley, and top with remaining roasted garlic.
Notes
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