48
Submitted by Whats Cooking
"This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
14
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ingredients
- 2 cups canned chick-peas or 2 cups cooked chickpeas
- 2 tablespoons tahini
- 4 tablespoons olive oil
- 1⁄4 cup warm water
- 1 large head of garlic
- 1 lemon, juice of
- 1⁄4 teaspoon sea salt
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directions
- 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 to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Questions & Replies
-
How many cups does this recipe make?
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Reviews
-
This is my go-to recipe for roasted garlic hummus. I always make it in advance. It has replaced our need to buy garlic hummus from Trader Joe's. I follow the recipe exactly and at least double or triple the amount of roasted garlic and add about 1/4 tsp cumin. The recipe also calls for 2 cups chickpeas. I just use 1 can (16oz), which when drained only yields about 1.5 cups chickpeas, which works fine. I have noticed that the mixture is runny and is very lemony immediately after a spin in the food processor. Don't worry, within a day or two, the mixture will thicken and the flavors will develop really nicely. Just be patient and make this ahead of time.
Mishybelle
-
We thought our lime (juice and zest) and fresh garlic hummus was as good as hummus could get...until we tried this. Since I made this a few days ago we've been making it daily. We are Creamy-Roast-Garlic-Hummus addicts. Is there a cure? I doubt there's a better hummus to get us off this one.
jwclark
-
I had to add more salt, pepper and some hot sauce before this was acceptable to us!!! I used about 1 T garlic flavoured olive oil to 3 T regular olive oil! I agree with the other comments that this dip should be made ahead of time.....the difference in the before and after stages was significant! I checked up on the 'net and you can freeze this type of hummus, so I will either do that or use it up in sandwiches!!! Thanks for the posting!!!
Abby Girl
-
I used almost 4 whole heads roasted garlic and it still wasn't garlicky enuf for me but loved the lemony flavor. Did find it lacking in seasoning so after a shake or two of cayenne, it had that bit of kick required.....oh and a few shakes of Franks hot sauce. We are enjoying this.
karen in tbay
-
Excellent recipe! I like mine thick, so I leave out the water. I also had a bit of cayenne pepper to give it a kick.
Debtex
see 39 more reviews
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Tweaks
-
more garlic and oil
Susan M.
-
I've never made hummus before, and this was really easy and very tasty. I did substitute kosher salt for sea salt, but otherwise stuck to the recipe exactly. This will be on my appetizer table for all my dinner parties.
karen
RECIPE SUBMITTED BY
Whats Cooking
- 40 Followers
- 97 Recipes
- 7 Tweaks
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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