Roasted Garlic Hummus is a delicious twist on traditional hummus. The roasted garlic adds a rich and mellow flavor that makes it perfect for dipping or spreading. It is healthy, easy to make, and packed with protein from the chickpeas. Whether you’re hosting a party or just want a tasty snack, this hummus will surely impress.
how to make Roasted Garlic Hummus
Ingredients:
- 2 heads garlic
- 4 tablespoons extra-virgin olive oil, divided
- 1 15 1/2-ounce can chickpeas, drained and rinsed
- 3 tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)
- 2 tablespoons tahini
- ¾ teaspoon salt
- Optional garnish: sumac powder, chopped parsley, and more extra-virgin olive oil for garnish
Directions:
- Preheat your oven to 350ºF.
- Remove the extra papery skin off the whole heads of garlic.
- Cut the tips off each clove with a serrated knife to expose a bit of garlic.
- Lay the garlic head root side down on a sheet of aluminum foil or in a small baking dish.
- Drizzle 2 tablespoons of olive oil over the cut end of the garlic.
- Crimp the foil closed or cover the baking dish with foil.
- Roast the garlic until the cloves are soft and fragrant, about 45 minutes to 1 hour.
- Open the foil and let it cool until you can handle it.
- Squeeze the roasted garlic cloves out of their skins. Discard the skins.
- Transfer the cloves to a food processor. Add the remaining 2 tablespoons of olive oil, chickpeas, lemon juice, tahini, and salt.
- Puree until completely smooth, about 1 minute.
- Serve the hummus sprinkled with sumac, parsley, and drizzled with more olive oil if desired.
how to serve Roasted Garlic Hummus
You can enjoy Roasted Garlic Hummus as a dip with pita bread, raw vegetables, or crispy crackers. It also makes a great spread for sandwiches or wraps. Get creative and serve it at parties with an array of dippers for everyone to enjoy!
how to store Roasted Garlic Hummus
Store Roasted Garlic Hummus in an airtight container in the refrigerator. It will stay fresh for about 4 to 7 days. If you want to keep it longer, you can freeze it in small portions for up to 3 months. Just make sure to let it thaw in the fridge before serving.
tips to make Roasted Garlic Hummus
- For an extra creamy hummus, blend for a few extra seconds to whip more air into it.
- Adjust the amount of lemon juice according to your taste; more juice will add brightness.
- If you like a spicier kick, add a pinch of cayenne pepper or paprika to the mix.
variation
You can try adding roasted red peppers or sun-dried tomatoes for a different flavor. Just blend them in with the other ingredients for a tasty twist!
FAQs
Q: Can I use fresh garlic instead of roasted?
A: Yes, but roasted garlic makes the hummus much milder and sweeter in flavor.
Q: Is this recipe vegan?
A: Yes, Roasted Garlic Hummus is completely vegan, perfect for vegans and non-vegans alike!
Q: Can I make this recipe oil-free?
A: Yes, you can replace the olive oil with aquafaba (the liquid from the canned chickpeas) for a lighter version.
Roasted Garlic Hummus
Ingredients
Garlic
- 2 heads heads garlic
Main Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 15 1/2-ounce can chickpeas, drained and rinsed
- 3 tablespoons fresh lemon juice (from about 1 juicy/large lemon)
- 2 tablespoons tahini
- ¾ teaspoon salt
Optional Garnish
- sumac powder, chopped parsley, and more extra-virgin olive oil for garnish Optional for added flavor and presentation.
Instructions
Preparation
- Preheat your oven to 350ºF.
- Remove the extra papery skin off the whole heads of garlic.
- Cut the tips off each clove with a serrated knife to expose a bit of garlic.
- Lay the garlic head root side down on a sheet of aluminum foil or in a small baking dish.
- Drizzle 2 tablespoons of olive oil over the cut end of the garlic.
- Crimp the foil closed or cover the baking dish with foil.
- Roast the garlic until the cloves are soft and fragrant, about 45 minutes to 1 hour.
- Open the foil and let it cool until you can handle it.
- Squeeze the roasted garlic cloves out of their skins. Discard the skins.
Blending
- Transfer the cloves to a food processor. Add the remaining 2 tablespoons of olive oil, chickpeas, lemon juice, tahini, and salt.
- Puree until completely smooth, about 1 minute.
Serving
- Serve the hummus sprinkled with sumac, parsley, and drizzled with more olive oil if desired.
