Roasted Garlic Hummus
A delicious twist on traditional hummus with roasted garlic, perfect for dipping or spreading.
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.
Notes
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. Store Roasted Garlic Hummus in an airtight container in the refrigerator for 4 to 7 days, or freeze in small portions for up to 3 months.