Roasted Garlic Hummus
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
146 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Roasted Garlic Hummus
Description
This roasted garlic hummus recipe starts by roasting whole garlic heads wrapped in foil with olive oil until the cloves turn tender and sweet. The softened garlic is mixed with canned chickpeas, tahini, lemon juice, kosher salt, and olive oil, then blended with ice cubes for a velvety consistency. Optionally, canned chickpeas are boiled beforehand to increase tenderness for a creamier texture.
The finished hummus has a smooth, creamy texture with a background of mild roasted garlic rather than sharp raw garlic flavor. Olive oil added on top before serving enhances richness and presentation. This dip works well with pita bread, fresh vegetables, or as part of a spread.
Hummus can be refrigerated for up to four days in an airtight container. The recipe advises using quality canned chickpeas or cooking dry chickpeas for best results and notes the milder garlic flavor due to roasting, making it approachable even for those sensitive to raw garlic.
Ingredients
- 2 heads garlic
- 4 tbsp olive oil
- 1 can chickpeas 15 oz
- 3 tbsp tahini
- 1 tsp kosher salt
- 1 lemon juice of
- 3 cubes ice
Instructions
- Preheat the oven to 400 degrees F. Cut the top part of the garlic heads so the cloves show. Place each head on a piece of aluminum foil and top with 1 tablespoon of olive oil. Reserve the remaining 2 tablespoons of olive oil for later.
- Wrap the garlic heads with aluminum foil, place them on a baking sheet and roast in the oven for 35 to 45 minutes until the cloves are tender.
- While the garlic is roasting, rinse and drain the chickpeas and place them in a small saucepan. Cover with water, bring to a boil and cook for 20 minutes. This step is optional, but it makes canned chickpea more tender which would result in creamier hummus.
- Place the chickpeas, tahini, salt and lemon juice in the bowl of a food processor. Squeeze out the garlic and add it to the chickpeas.
- Blend until mixed and smooth, adding the ice cubes one at a time.
- Spread the roasted garlic hummus in a bowl and top with 2 tablespoons olive oil and sumac if desired.
Notes
- Soften canned chickpeas by boiling them before blending for a creamier hummus texture.
- Roasted garlic imparts a mild, sweet flavor, reducing raw garlic pungency in the dip.
- Store hummus in an airtight container in the refrigerator for up to 4 days.
- Top hummus with olive oil and a sprinkle of sumac for serving to enhance flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 393mg | 16% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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