Creamy Roasted Garlic Hummus

Name: Creamy Roasted Garlic Hummus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 1 bulb garlic; 1 15-oz can garbanzo beans; ½ tsp baking soda; ½ cup Tahini; 3 Tbsp cold water; 2 Tbsp extra virgin olive oil; 3 to 4 Tbsp lemon juice**; ½ tsp sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 Servings
Calories
224 kcal
Course
Appetizer
Cuisine
Mediterranean

Creamy Roasted Garlic Hummus

Tyler Espinosa

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Delicious creamy hummus with roasted garlic has the absolute best texture! Serve this impressive dip at any gathering with your choice of pita bread, baguette, crackers, vegetables, etc.

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Ingredients

Servings

1 bulb garlic see note*
1 15-oz can garbanzo beans
½ tsp baking soda
½ cup Tahini
3 Tbsp cold water
2 Tbsp extra virgin olive oil
3 to 4 Tbsp lemon juice**
½ tsp sea salt

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Cut the top off of a bulb of garlic and place it in the center of a sheet of aluminum foil. Drizzle the top liberally with olive oil. Wrap the bulb in foil so that it is completely enclosed and roast in the oven for 40 to 50 minutes or until the cloves are golden brown.
Remove the garlic from the oven and allow it to cool. Once cool enough to handle, you can gently squeeze the bottom of the bulb, and many of the individual cloves will release themselves. Use your desired amount of roasted garlic cloves in the hummus. I recommend 3 to 6 cloves. While the garlic is roasting, you can boil the garbanzo beans.
Drain the can of chickpeas into a colander then transfer it to a large saucepan.
Cover the beans with water and add ½ teaspoon of baking soda. Bring the water to a full boil over high heat on the stove top and cook beans for 20 to 30 minutes.
Drain the boiled chickpeas into a colander and allow them to cool. You will notice the chickpea skins have removed themselves easily from the beans. Once cool enough to handle, you can pick off the skins and discard them if you'd like.
Transfer the drained chickpeas to a food processor or high-speed blender along with the remaining ingredients for the hummus.
Process until the hummus is very smooth. If you’d like, you can stop the food processor to scrape the sides once or twice between processing using a rubber spatula.
Taste the hummus for flavor and add more sea salt, lemon juice, or roasted garlic to your personal taste.
Transfer the hummus to a serving dish. Add any toppings like pistachios, pine nuts, a drizzle of olive oil, a sprinkle of paprika or sumac, sesame seeds, and fresh chopped herbs such as fresh parsley.
Serve hummus with crackers, fresh vegetables like carrots, celery, and broccoli, pita chips, or toasted bread of choice.

Notes

*You don’t need to use the full bulb (all of the cloves) of roasted garlic unless you love it. I recommend using 3 to 6 cloves of roasted garlic but you can adjust as needed.
**I use ¼ cup (4 Tbsp) of lemon juice, but you can adjust this amount to your personal taste.
Store hummus in an airtight container in the refrigerator for up to 10 days.

Nutrition Information

Show Details

Serving 1(of 6) Calories 224kcal (11%) Carbohydrates 16g (5%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g Sodium 413mg (17%) Fiber 5g (20%) Sugar 1g (2%)