Easy Roasted Garlic Hummus
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Easy Roasted Garlic Hummus
Description
Easy Roasted Garlic Hummus starts with roasting a whole head of garlic until soft and caramelized, which mellows its pungency and adds a sweet, nutty depth. Combined in a food processor, drained chickpeas, tahini paste, fresh lemon juice, minced fresh rosemary, ground cumin, and kosher salt are blended with olive oil and water to achieve a creamy, smooth texture. The fresh rosemary highlights herbal undertones alongside cumin's warm spice.
The finished hummus has a velvety texture with a balanced flavor: the roasted garlic provides a subtle sweet aroma, while lemon juice brightens and tahini enriches the body. Garnishes like more roasted garlic, fresh parsley, and sprinkles of sumac, smoked paprika, and cayenne add color and an additional layer of mild heat and earthiness. This hummus serves well as a dip for vegetables, a spread on bread, or part of a mezze platter.
Roasting garlic ahead of time reduces preparation time during assembly and can keep the recipe approachable. The recipe yields 1.5 to 2 cups and can easily be doubled if needed. To roast garlic, keep the individual cloves together under their skins and roast wrapped in foil, allowing gentle steaming and caramelization.
Ingredients
Roasted garlic
- 1 large head garlic fresh
- drizzle of olive oil
- prinkle of kosher salt
- prinkle of black pepper
Hummus
- 15 oz can chickpeas drained and rinsed
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini paste
- 1/2 tsp minced rosemary fresh
- 1/2 tsp kosher salt
- 1/4 tsp cumin ground
- 2 Tbsp olive oil
- 2 - 3 Tbsp water
Garnish
- drizzle of olive oil
- minced parsley fresh
- minced garlic roasted
- prinkle of sumac ground
- prinkle of smoked paprika
- prinkle of cayenne pepper
Instructions
Prepare
- Preheat the oven to 400°F and place the oven rack in the middle position.
- Peel the loose paper off the garlic, leaving the tight paper skins intact. Keep the whole head together; don't separate any of the cloves.
- Using a sharp knife, slice off the top 1/2" of the whole head of garlic, or enough to expose the tops of the cloves.
- Place garlic on a sheet of foil and drizzle the exposed cloves liberally with olive oil. Season with a sprinkle of salt, pepper.
Roast garlic
- Wrap the foil up around the garlic loosely, then place the garlic in a baking dish and roast in the oven for 40 - 50 minutes.
Remove the cloves
- To remove garlic from the paper cloves, just squeeze at the root end of the head, and the soft garlic should slide right out. Set aside.
Process
- To a food processor, add drained chickpeas, lemon juice, tahini paste, rosemary, salt, and cumin. Pulse the food processor off and on for about a minute or so, until very smooth.
- Scrape down the sides, then add about 3/4 of the roasted garlic (set the remainder aside to mince for a garnish). Pulse until well combined.
- While the food processor is on, stream in the 2 Tbsp of olive oil.
- Add the water, starting with about 2 Tbsp, adding more a little at a time until you get a consistency you're happy with. If your food processor has the ability to stream in liquids as it's running, definitely do that. Otherwise, you can add some water, process it, open the lid, check the consistency, and go from there. (3 Tbsp will yield a slightly thinner hummus, and 2 Tbsp will yield a slightly thicker hummus).
- Pulse until desired texture is reached.
Serve
- To serve, place hummus in a dish, and use a spoon (or whatever you’re using as dippers) to make an indented swirl in the hummus, swirling towards the center. Drizzle olive oil into the swirl, then top with the remaining roasted garlic cloves (minced), and a sprinkle of ground sumac and parsley.
Notes
- The recipe yields roughly 1.5 to 2 cups but can be doubled to serve larger groups.
- Roasting the garlic in advance cuts down active preparation time when making the hummus.
User Reviews
Overall Rating
4.7
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