Roasted Garlic Hummus Recipe
A garlicky roasted garlic hummus made with chickpeas, tahini, fresh lemon juice, and roasted garlic. This easy, flavorful Middle Eastern dip is perfect for appetizers, side dishes, or snacking.
Servings: 4
Equipment
- Food Processor
- Whisk
- Serving Bowl
Ingredients
- 1 head roasted garlic
How to Roast Garlic - 4 tbsp extra virgin olive oil plus more if needed for consistency
- ½ tsp salt
- 3 tbsp water
- 1 can chickpeas 15 oz, rinsed
- Juice of 1 lemon approximately 3 tbsp
- 6 dashes hot sauce
- 2 tbsp tahini
- Dash paprika for serving
Instructions
- Roast garlic: Roast 1 head of garlic with a bit of olive oil at 400°F for 30-40 minutes (see post for detailed roasting instructions)
- Place roasted garlic, olive oil, and salt in a food processor
- Pulse until the mixture is finely chopped
- Scrape the sides and add water
- Pulse again until everything is incorporated
- Add chickpeas, lemon juice, and hot sauce
- Run processor until the mixture is smooth, approximately 1 minute
- Transfer mixture to a bowl
- Add tahini and whisk together
- If mixture is too thick, add olive oil 1 tsp at a time until desired consistency is reached
- Spoon into serving vessel
- Top with a drizzle of olive oil and a dash of paprika
- Serve with toasted pitas, pita chips, or fresh vegetables
Notes
- You need a food processor to make this recipe—it makes the task quick and easy (good ones can be found for under $20)
- The roasted garlic is key to this recipe's flavor—see the detailed post on how to roast garlic
- Fresh tahini makes a big difference in the final taste
- If the hummus is too thick after adding tahini, adjust consistency by adding olive oil 1 tsp at a time
- Serve with the traditional olive oil drizzle and paprika on top
- Great as an appetizer, side dish, or mid-afternoon snack
- Works well with toasted pitas, pita chips, or fresh vegetables (carrots, celery, cucumbers)