This roasted garlic hummus recipe is perfect for a high protein healthy snack or for bringing an international flair to your party or dinner.
If you’re unfamiliar with hummus, you’ll be pleasantly surprised by the versatility of this simple dish. Flavorful and savory, it is no surprise that it has been a favorite of many cultures for centuries. Now, this delightful dish can be your favorite as well.
This roasted garlic hummus recipe is adaptable to any genre of social event. Give it a try and see how many people love hummus!
History of Hummus
Hummus originated in the Middle East and has been part of many cultures from that area for centuries. No one really knows the precise location of where it was first made, however there is much debate on this topic.
The word “hummus” literally means “chickpea” in Arabic. This dish has been enjoyed throughout generations across the Mediterranean and Middle East. Hummus was popular centuries ago and is popular still today, now, all over the globe!
Ingredients
- 1 large head garlic
- 3 tablespoons extra virgin olive oil, divided
- 115-oz. can chickpeas, rinsed and drained
- 3 tablespoons fresh lemon juice
- 1/3 cup tahini
- 3 tablespoons water
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Sea salt, to taste
Extra Info
- Hummus is a high protein plant based food.
- Good source of fiber
- Calcium
- Vitamin E and B
Equipment
- Blender or food processor
Instructions
- Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
- Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.
- Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika.
Cooking Tips
- To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven.
Serving
Serve immediately with fresh vegetables and Kalamata olives. Enjoy!
Pairs with (wine/drink)
- Pinot Grigio
- Pinot Noir
- Chardonnay
- Sangiovese
- Dry Rose
Goes well with (other dishes)
- Flat breads such as naan or pita
- Spread on sandwiches or wraps
- Dips for veggies
- Chips
- Toast
Storage Instructions
Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
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Bragging Rights
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Roasted Garlic Hummus
Flavorful and savory recipe, this roasted garlic hummus is easy to make. This is a very versatile dish. It will be a great healthy snack, an accompaniment to dinner or even a dip for a party.
Ingredients
- 1 large head garlic
- 3 tablespoons extra virgin olive oil, divided
- 115-oz. can chickpeas, rinsed and drained
- 3 tablespoons fresh lemon juice
- 1/3 cup tahini
- 3 tablespoons water
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Sea salt, to taste
Instructions
- Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
- Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.
- Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika.
Notes
- Serve immediately with fresh vegetables and Kalamata olives. Enjoy!
- To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven.
- Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.