Roasted Garlic Hummus


I have never made hummus before, but it is always an appetizer that my husband and I order when we visit our favorite middle eastern restaurant. We are always torn between ordering the hummus or the baba ghanoush. Sometimes we just end up ordering both! I have always wanted to make my own hummus but never got around to actually doing it-until yesterday. Let me just say, I cannot believe I waited so long! Hummus only requires a few ingredients and it is so easy to make. It pairs wonderfully with fresh vegetables, pita bread, and pita chips.  It is a great snack that you do not have to feel guilty about!

Roasted Garlic Hummus

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  • 2 heads garlic, intact
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • 3 tablespoons juice from 1 to 2 lemons
  • ¼ cup water
  • 6 tablespoons tahini, stirred well
  • 1 (14 oz.) can chickpeas, drained and rinsed
  • 1 clove garlic, minced (about 1/2 teaspoon)
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • 1 tablespoon fresh parsley, minced

  1. Preheat the oven to 350˚ F. Remove outer papery skins from the garlic heads. Chop off the top quarter of garlic heads so that all of the cloves are exposed. Wrap the garlic in foil and roast until very tender, about 1 hour. Meanwhile, heat 2 tablespoons of olive oil and sliced garlic cloves in a small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate and set aside; reserve oil. Once the roasted garlic is cool enough to handle (about 10 minutes), squeeze the cloves from their skins (you should have about ¼ cup).
  2. In a small bowl, combine lemon juice and water. In a separate bowl, whisk together the tahini  reserved garlic cooking oil. In the bowl of a food processor, process chickpeas, roasted garlic, minced garlic clove, salt and cayenne until the mixture is almost fully ground, about 15 seconds.  Scrape down  bowl. With the food processor running, add the lemon juice-water mixture through the feed tube in a steady stream. Scrape down the bowl and process for 1 minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy.
  3. Transfer hummus to a serving bowl, top with toasted garlic slices and minced fresh parsley. Cover with plastic wrap and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Source: Cooks Illustrated 2008

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14 Responses to Roasted Garlic Hummus

  1. Beautiful photos! I’ve been making hummus for years. Unlike your husband, mine does not share my love of hummus and baba ganoush–he has “texture” issues! You may not like my recipe, though, as it has considerably less garlic.

    • Christina says:

      Thank you so much! I love all kinds of hummus…this just happens to be my favorite, I love garlic! Your hummus recipe looks really yummy too…I will have to try it soon! 🙂

  2. Allison says:

    This hummus looks so yummy! I love making my own hummus, it’s the perfect snack to have laying around. I love the garnishes you put on yours as well – they make it look so pretty!

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  8. Gouri says:

    Your photos are causing watery mouth syndrome.. 🙂

  9. bigbearswife says:

    I made roasted chickpeas the other week and loved them and I’ve always loved hummus! I really need to make my own. I’ll be the only one eatting it but I’m ok with that lol

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