Roasted Garlic Hummus
User Reviews
5
Roasted Garlic Hummus
Description
Roasted Garlic Hummus starts by roasting whole garlic bulbs until their cloves become soft and golden. The roasted garlic is then squeezed into a food processor along with rinsed chickpeas, lemon juice, tahini, salt, and ice cubes to chill and enhance smoothness during blending. This process yields a creamy, velvety hummus with a mild yet deep garlic flavor.
The use of whole roasted garlic makes the hummus sweeter and less pungent than raw garlic versions. Ice cubes in the blender help prevent overheating and give a light, airy texture. The hummus is finished with an olive oil drizzle and sprinkled with chopped parsley for aroma and color.
This hummus suits appetizer platters or snacks served with pita, vegetables, or crackers. It refrigerates well, making it useful for preparing ahead. The mild roasted garlic flavor pairs broadly with various accompaniments.
Store leftover hummus in an airtight container in the refrigerator for up to one week to maintain freshness. The recipe emphasizes roasting garlic with cut tops wrapped in foil and baking rather than direct flame to soften cloves thoroughly.
Ingredients
- 2 garlic bulb heads
- extra virgin olive oil for drizzling and serving
- 15 ounce chickpeas rinsed and drained, canned
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- ½ teaspoon salt
- 3 ice cubes
- parsley for serving, chopped
Instructions
- Preheat the oven to 400°F.
- Cut about ½ inch off the tops off of the head of garlics (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.
- Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray.
- Roast in the preheated oven until golden and soft, about 40-45 minutes. Roasting time will vary based on the garlic size.
- Set aside to cool, then squeeze out the soft garlic from the paper cloves into the food processor.
- Add the drained chickpeas to the food processor along with lemon juice, tahini, salt and the ice cubes. Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
- Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, add whole chickpeas for garnish and fresh parsley. Serve with pita bread.
Notes
- Store leftover hummus in an airtight glass container in the refrigerator for up to one week to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 590mg | 25% |
| Potassium | 205mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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