Can I really call myself a food blogger if I don’t have at least one homemade hummus recipe? It’s kind of a rite of passage, I think. So, here it is: a delicious roasted garlic hummus recipe, a fairly salubrious dip for chips or pita bread or crunchy veg. In one bite, your tastebuds’ll discover that the pungent roasted garlic pairs really beautifully with the spike of fresh lemon juice and bitter lemon zest, all cradled within the overarching creaminess of a toasted chickpea. If you’re looking for a homemade hummus recipe that won’t take too long to make and is easy to store in the fridge for later, then this is the one for you!
“Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime.”
– Anthony Bourdain
My objective when concocting this hummus was fairly simple: create a recipe that is easy-to-make, has only a couple of modest steps, and above all tastes amazing for how little you have to do to bring it about.
This roasted garlic hummus is just that!
Whip up a batch (about 2 cups worth) by roasting a head of garlic, toasting some chickpeas in a skillet, and combining everything together in a food processor until smooth. Boom! You’ve got yourself a roasted garlic hummus, an excellent appetizer or side bowl for the pre-meal munchies, or a healthy mid-day (or midnight..) snack.
“You can run out of garlic, you can’t really run out of music.”
– Jace Wayland
This roasted garlic hummus recipe consists of only about 5 ingredients, so you don’t have to scour the stores or supermarkets in preparation before making it.
All you need are the following ingredients, and then you’ll be set.
– 1 head of garlic
– 1 can of chickpeas (garbanzo beans), preferably low sodium
– 1 lemon (the juice and the zest)
– Raw tahini (but you can also use roasted tahini too)
– Extra virgin olive oil
– Salt
– Ground sumac (optional, as garnish)
“‘One rule in life’, he murmured to himself. ‘If you can smell garlic, everything is all right’.”
– J.G. Ballard
Roasted Garlic Hummus Recipe: Step By Step
1. Cut the spiky tip off a head of garlic (exposing the tops of the cloves inside it), rub it with olive oil and roast it on 325°F (162°C) for 65 – 70 minutes, until the cloves within are golden and translucent (and aromatic – yum!).
2. Combine toasted chickpeas, the roasted garlic (squeezed out of the cells), and the other ingredients in a food processor.
3. Blend until smooth, adding more liquid (olive oil and lemon juice) for a thinner consistency if you’d like.
There you have it, a homemade hummus recipe, step by step.
Here’s a video demonstration of how to make this roasted garlic hummus recipe for those of you who are much more visual learners (from my youtube channel).
Now, I know what some of you may be thinking, perhaps related to the…pungency of garlic and the potential for that similar pungency to hang around the person who has eaten it. But the difference between raw garlic and roasted garlic is quite significant, especially in that regard.
Roasting garlic mollifies a lot of raw garlics sharpness, its sting. Roasted garlic is, in fact, quite mild, and tends not to stay on your person after you’ve eaten it in the same way that raw garlic does.
For these reasons, have no fear when consuming this roasted garlic hummus recipe. Your olfactory aura post-consumption won’t be warding off vampires.
“Not me, paranoia’s the garlic in life’s kitchen, right, you can never have too much.”
– Thomas Pynchon
The possibilities of where you might spread this homemade hummus recipe are truly endless, but here are a few options:
– Pita bread, a classic
– Consider these amazing falafel chips, (I’m addicted to them), as seen in the photos below this
– Fresh crunchy vegetables, like carrots or celery
Looking for more recipes featuring the amazing chickpea? Check out my category, Everything Chickpeas!
“Hard and dry, a chickpea is inedible.
Hard and dry, a heart is unlovable.
Presoak it in dance, music and art.”
– Khang Kijarro Nguyen
Roasted Garlic Hummus
Equipment
- Baking Sheet
- Aluminum foil
- Food Processor
Ingredients
- 1 head garlic, the pointy top cut off and rubbed with 1 teaspoon olive oil
- 1 (15-ounce) can chickpeas, drained, rinsed, and toasted with 1 teaspoon olive oil
- 5 – 6 tablespoons lemon juice
- 2 – 3 tablespoons extra virgin olive oil
- 2 tablespoons raw tahini
- ¼ teaspoon salt
- Zest from one lemon
- Some ground sumac, as garnish
- Some extra virgin olive oil, as garnish
Instructions
- Begin by preheating the oven to 325°F (162°C). Then, cut the pointy top from a head of garlic to expose the cells within. Rub the head of garlic with a teaspoon of olive oil, wrap it in foil, and then place on a baking sheet. Roast in the oven for 65 – 70 minutes, until golden brown and aromatic. Remove from the oven and let cool for a couple minutes.
- Next, drain and rinse 1 can of chickpeas, and then toast them in a skillet over medium heat with 1 teaspoon olive oil for about 3 – 5 minutes, until they soften a bit. After that, add to the food processor the chickpeas along with the lemon juice, rest of the olive oil, raw tahini, salt and lemon zest, as well as the cloves of roasted garlic, squeezed from the skins. Process this until very smooth. Add more lemon juice or olive oil for a thinner consistency, if you'd like. Garnish with a drizzle of extra virgin olive oil and ground sumac.
Video
Nutrition
I hope that you enjoyed this roasted garlic hummus recipe. If you did, consider leaving me a comment and recipe rating down below.
May you have good food in good company,
That Vegan Nephew
Roasted garlic. YUM. How could you go wrong. I think toasting the chickpeas before processing adds to the creaminess of the hummus. Delicious.