Description
A creamy and savory roasted garlic hummus that’s perfect as a dip, spread, or bowl component.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (reserve 2–3 tablespoons of the liquid if desired)
- 3–4 cloves roasted garlic (one whole head yields more)
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons olive oil, plus extra for drizzling
- 2 tablespoons lemon juice (about 1 lemon)
- 1/2 teaspoon ground cumin
- Salt to taste (start with 1/2 teaspoon)
- Water or reserved chickpea liquid as needed for consistency
Instructions
- Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast 35–45 minutes until soft and golden. Let cool, then squeeze out 3–4 cloves.
- Prepare chickpeas: Drain and rinse the chickpeas. If you want extra-smooth hummus, peel a few chickpeas by pinching them.
- Combine in food processor: In a food processor, add chickpeas, roasted garlic cloves, tahini, olive oil, lemon juice, and cumin.
- Blend: Pulse, then blend until mostly smooth. With the processor running, add water or reserved chickpea liquid 1 tablespoon at a time until you reach your desired consistency.
- Season: Taste and add salt to preference. Adjust with more lemon or cumin if needed.
- Serve: Transfer to a bowl, drizzle with olive oil, and sprinkle with smoked paprika or chopped parsley if desired.
Notes
For a spicier kick, consider adding harissa or cayenne. This hummus can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean