Description
Creamy roasted garlic hummus, perfect as a dip or spread. This recipe offers a homemade version of a popular Middle Eastern dish.
Ingredients
Scale
- 1 head garlic
- 1 tablespoon olive oil, plus more for drizzling
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut off the top quarter of the garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil.
- Wrap the garlic head in aluminum foil and roast for 30-40 minutes, or until very soft and lightly browned. Let cool.
- Once cool, squeeze the roasted garlic cloves into a food processor.
- Add the chickpeas, tahini, lemon juice, water, cumin, salt, and cayenne pepper (if using) to the food processor.
- Process until smooth and creamy, stopping to scrape down the sides as needed. If the hummus is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
- Taste and adjust seasonings as needed.
- Transfer hummus to a serving bowl. Drizzle with additional olive oil and serve with pita bread, vegetables, or crackers.
Notes
- For a smoother hummus, remove the skins from the chickpeas before processing.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Experiment with different toppings like paprika, chopped parsley, or toasted pine nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting, Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: hummus, roasted garlic, dip, spread, chickpea, vegan, appetizer, Middle Eastern