Roasted Garlic Hummus
Perfectly roasted garlic takes on a sweeter taste and adds an amazing oomph of flavor to smooth and creamy hummus.
Ingredients
Roasted Garlic
- 1 bulb fresh garlic
- Extra Virgin Olive Oil
Hummus
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup fresh lemon juice
- ¼ cup well-stirred tahini
- 1 teaspoon roasted garlic
- 2 Tablespoons Extra Virgin Olive Oil
- ½ teaspoon ground cumin
- Salt to taste
- 2 Tablespoons water
Instructions
Roasted Garlic
- Preheat your oven to 400°F.
- Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves or garlic.
- Using a sharp knife, cut ¼ to ½ in from the top of the cloves, exposing the individual cloves of garlic.
- Put garlic in a baking pan or muffin tin, cut side up.
- Drizzle with olive oil and make sure the tops of each of the exposed garlic cloves have oil on them.
- Cover the bulb with aluminum foil and bake for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
- Cool and remove the roasted garlic cloves from their skins by squeezing them out from the bottom and pushing up.
- You can eat it as is, spread on toast, mix with pasta, or any number of uses!
Making the Hummus
- In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides of the bowl and then process for 30 seconds more.
- Add the olive oil, roasted garlic, cumin, and a ½ teaspoon of salt to the processor.Process for 30 seconds, scrape the bowl down, and then process for another 30 seconds.
- Add half the chickpeas to the processor and blend for 1 minute. Scrape the sides and bottom of the bowl. Add the remaining chickpeas and process until thick and smooth (about 1 to 2 minutes).
- Add the water to the processor, along with any additional salt (if you feel it needs it).
- To serve, put the hummus in a bowl with a swirl of olive oil and a tablespoon of roasted garlic on top.
Notes
Store in an airtight container in the refrigerator and it will keep up to one week.