I have been on a pretty big roasted garlic kick the past month and have to admit it has been really nice to become reacquainted with an old favorite.  There is something about slow roasting a head of garlic until it is sticky and rich in flavor.  I love the pungent smell that over takes the kitchen and eventually rest of the house.  It is musky and sultry.  As well as warm and comforting.  This recipe for roasted garlic hummus is just that and more;  sultry, warm and comforting.




Roasting garlic actually mellows the bitter bite that fresh garlic tends to add to a recipe, such as hummus.  In this hummus recipe the garlic is very subtle and caramelized;  perfect with lemon, tahini and chickpeas.  I like to serve lavash with it, as a light lunch or simple snack.

Recipe:  Roasted Garlic
  • 1 head of garlic
  • olive oil
  • maldon salt
Preheat oven to 400.
Cut the top of the head of garlic off, about 1/4″ only.
Put the garlic onto a piece of parchment paper, that is big enough, to bring the corners together and twist shut.
Before closing, generously pour olive oil over the top of the garlic, add a sprinkle of salt;  twist the parchment paper shut.
Put the bundle onto a cookie sheet, and slide it into the oven.
Roast until fragrant, and golden in color, about 25 – 35 minutes, depending on how hot your oven gets.
Remove from the oven and let cool.
Use in your favorite recipe or enjoy by spreading over a piece of baguette or cracker.
Roasted Garlic Hummus
  • 2 cups chick peas
  • 2 tablespoons tahini
  • 1 head of roasted garlic, cooled
  • 1 lemon, juiced
  • 1/4 cup water
  • 1/2 cup good quality olive oil
  • salt to taste
After the garlic cools, over a bowl, remove the cloves from the garlic skin.
Put the garlic cloves into the bowl and set aside.
In a food processor add the chick peas, tahini, water and lemon juice.
Pulse until mashed.
Add the garlic and process until mixed;  about 1 minute.
With the food processor running, pour the olive oil in and continue processing until combined.
Season to taste with salt.


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