Creamy Roasted Garlic Hummus Recipe
This Creamy Roasted Garlic Hummus recipe offers a rich and smooth Mediterranean appetizer that’s bursting with the sweet, mellow flavor of roasted garlic. Combining roasted garlic cloves, tender boiled garbanzo beans, tahini, and zesty lemon juice, this homemade hummus is perfect for dipping with fresh vegetables, pita chips, or toasted bread. Easy to prepare and customizable to taste, it delivers a deliciously creamy texture and wholesome nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Roasted Garlic
- 1 bulb garlic (use 3 to 6 cloves for the hummus)
- 2 Tbsp extra virgin olive oil (for roasting garlic)
Hummus Base
- 1 15-oz can garbanzo beans
- ½ tsp baking soda
- ½ cup tahini
- 3 Tbsp cold water
- 3 to 4 Tbsp lemon juice (adjust to taste; approx. ¼ cup)
- ½ tsp sea salt
- 2 Tbsp extra virgin olive oil (for hummus blending)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb exposing the cloves, place it on aluminum foil, and drizzle liberally with olive oil. Wrap the bulb tightly in foil and roast for 40 to 50 minutes until the cloves turn golden brown and soft.
- Prepare the Garlic Cloves: Remove the garlic from the oven and let it cool until you can handle it. Squeeze the bottom of the bulb gently to release the roasted cloves. Use 3 to 6 cloves for the hummus, adjusting to your taste preference.
- Boil the Garbanzo Beans: Drain the canned chickpeas into a colander. Transfer them to a large saucepan, cover with water, and add ½ tsp of baking soda. Bring the water to a full boil over high heat and cook the beans for 20 to 30 minutes. This process softens the beans and loosens their skins.
- Peel the Chickpeas: Drain the boiled chickpeas and allow them to cool. Rub or pick off the skins from the beans if desired for a smoother hummus.
- Blend the Hummus: Transfer the drained chickpeas to a food processor or high-speed blender. Add the roasted garlic cloves, tahini, cold water, lemon juice, sea salt, and olive oil. Process until the mixture is very smooth. Stop occasionally to scrape down the sides for even blending.
- Adjust Seasonings and Serve: Taste the hummus and adjust salt, lemon juice, or roasted garlic according to your preference. Transfer to a serving dish and garnish with optional toppings such as pistachios, pine nuts, olive oil drizzle, paprika, sumac, sesame seeds, or fresh parsley.
- Enjoy: Serve your creamy roasted garlic hummus with crackers, fresh vegetable sticks, pita chips, or toasted bread for a delightful appetizer or snack.
Notes
- You don’t need to use the entire bulb of roasted garlic unless you prefer a very pronounced garlic flavor; 3 to 6 cloves is recommended.
- Lemon juice quantity can be adjusted to taste; the recipe suggests about ¼ cup (4 Tbsp).
- Store hummus in an airtight container in the refrigerator for up to 10 days.
- Removing chickpea skins is optional but helps create a creamier texture.
