Roasted Garlic Hummus

By On · 26 Comments · In Appetizers

I have been on a 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 overtakes 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.

Roasted Garlic Hummus

Roasting garlic mellows the bitter bite that raw garlic tends to add to a recipe, such as hummus.  In this hummus recipe, the garlic is subtle and caramelized;  perfect match with lemon, tahini, and chickpeas.  

I like to serve this recipe with lavash as a light lunch alongside a simple green salad.

Tips:

  • Drain and rinse the chickpeas very well.  Let them sit in a colander and dry for 30 minutes before making the hummus.  I find this helps the ingredients stick together instead of separating with too much moisture. 
  • Let the hummus sit for an hour before serving to allow the flavors to blend together.

Tools:

  • Food Processor
  • parchment paper or foil 

What to Serve with Hummus

Recipe: Roasted Garlic Hummus

Ingredients:

1 head of garlic

olive oil

2 cups chickpeas

1/4 cup tahini

1 lemon, juiced

1/8 cup water

1/2 cup good quality olive oil

kosher salt, to taste

How To:

Preheat oven to 400.
Cut the top of the head of garlic off, about 1/4″ only.
Put the garlic on a piece of parchment paper or foil, 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 or foil 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.
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 chickpeas, tahini, water and lemon juice.
Pulse until mashed.
Add the garlic and process until mixed;  about 1 minute.
With the food processor running, slowly pour the olive oil in and continue processing until combined.
Season to taste with salt, then let sit for a hour in the refrigerator for flavors to blend.
Serve.
Eat.

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