This is one of those recipes that I can’t believe I have not posted sooner! I love hummus, and this homemade roasted garlic hummus is a family favorite for parties and get-togethers. The problem is, when I have these parties, I am always scrambling at the last minute to get everything set-out and rarely have time to take pictures! I hate to post things without pictures, so though this is not the best picture, it is good enough so that I can finally share this recipe.
While homemade hummus is a bit more labor intensive than store-bought, the flavor is worth the effort. It is smooth, creamy and full of roasted garlic. You can also easily make this ahead of time and it will keep in the refrigerator for up to a week.
Roasted Garlic Hummus
- 1 (14 oz) can or 2 cups cooked chickpeas
- 3 tablespoons tahini
- 4 tablespoons olive oil
- 1/4 cup warm water
- 1 extra large head of garlic
- 1 lemon, juice of
- 1/2 teaspoon sea salt or Kosher salt
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4″) so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow cool.
Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor (this is easily done when the garlic has cooled completely). Set aside 3 garlic cloves for later use (optional, I usually just blend right in). Rinse and drain chickpeas. Add them, and all other ingredients except olive oil and the 3 roasted garlic cloves you set aside, to the food processor and blend until completely smooth.
Scrape ingredients off sides of food processor to make sure it blends evenly. Finally add a tablespoon of olive oil at a time until you have reached the desired consistency. Add it very slowly, allowing the mixture to combine fully before adding more liquid. For a tasty garnish, mince the 3 roasted garlic cloves you set aside and toss in a tiny bit of olive oil and place on top of hummus.
Serve at room temperature with fresh vegetables, pita bread, crackers or tortilla chips. This also makes a great spread for sandwiches or wraps.