Roasted Garlic Hummus made with canned chickpeas and oven roasted garlic It's easy, it's inexpensive, and it's delicious and good for you. Use this hummus as a dip or a spread.
I've made a lot of hummus in the past, but the recipes usually call for raw, chopped garlic. While I do love garlic, the raw garlic in hummus seems too pungent to me. That's all I really taste.
I decided to see if I could mellow the garlic taste. Remember the craze a few years ago with roasted garlic? Slow roasted in the oven with olive oil until all the cloves are soft and buttery. People would take those soft cloves and spread it over a piece of rustic bread. Pure deliciousness and no strong garlic taste.
That soft mellow garlic was the taste I wanted to achieve in this hummus and I believe mission is accomplished!
Roasted garlic does take an extra step and a bit more time. To make the roasted garlic, take two heads of garlic, slice off just the top portion so the cloves are exposed.
Place on a double layer of foil and drizzle with 1-2 Tablespoons of olive oil. Seal the foil. Place on a baking sheet (you don't want any drips in your oven!) Bake in a 350 degree oven for 40 -50 minutes. depending on the size of your heads. Mine were medium sized and took 40 minutes.
Your whole house is going to smell like roasted garlic! When heads are cool enough to handle, squeeze cloves out into a bowl. Save any extra oil with your cloves as well. The oil is full of flavor and can be added to the hummus.
Tahini is a sesame paste. I find it in the organic or health food section in my grocery store. Be sure to give it a good stir before using. The oils separate from the paste just like natural peanut butter.
My kids declared this a winner! They thought it was the perfect consistency and a wonderful flavor. I love when they think a healthy snack is awesome! They can eat as much hummus with veggies as they want for a snack! Their other favorite hummus is beet hummus and roasted bell pepper hummus.
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Roasted Garlic Hummus
- ¼ cup tahini
- 1 can chickpeas - 15.5 oz (drained and rinsed)
- 2 medium heads garlic (roasted)
- 3 Tablespoons Olive Oil
- ¼ fresh squeezed lemon juice
- Salt and pepper to taste
- Add tahini to food processor. Puree until smooth.
- Add chickpeas, puree
- Add Olive Oil, lemon juice and garlic, puree
- Add ½ -1 teaspoon salt - start with ½, and taste before adding the whole teaspoon
- If hummus seems too stiff, you can add a bit more olive oil, or add a tablespoon of water.
- Drizzle olive oil on top before serving.
- Serve with fresh veggies or pita chips.
Recipe Adapted from Inspired Taste