Roasted Garlic Hummus Recipe

Roasted Garlic Hummus

1. 1

   Roast the garlic

   Preheat the oven to 400°F (200°C). Remove loose papery outer layers from the garlic bulbs, keeping the cloves and root intact. Slice the top 1/4 inch off each bulb to expose the cloves. Place the bulbs on a sheet of foil, drizzle with 2 tablespoons olive oil, and wrap tightly in the foil. Roast in the preheated oven for 35–45 minutes, until the cloves are soft, caramelized, and easily mashed with a fork. Remove from oven and let cool enough to handle.

2. 2

   Prepare the chickpeas

   While garlic roasts, drain the canned chickpeas into a bowl, reserving the liquid (aquafaba). If you prefer extra-smooth hummus, optionally peel the skins off each chickpea by pinching them — this takes more time but yields a silkier texture. Rinse chickpeas briefly and pat slightly dry.

3. 3

   Squeeze roasted garlic

   When the garlic is cool enough to handle, squeeze the roasted cloves out of each bulb into a small bowl. You should have roughly 6–8 soft cloves per bulb; adjust to taste if you want more or less roasted garlic flavor.

4. 4

   Blend base ingredients

   In a food processor, combine the drained chickpeas, 1 cup tahini, 3 tablespoons lemon juice, 1 teaspoon ground cumin, 1.5 teaspoons kosher salt, 1/4 teaspoon black pepper, and the roasted garlic cloves. Pulse to break down the mixture, then run the processor continuously while adding 3 tablespoons of cold water or reserved chickpea liquid through the feed tube to help emulsify. If the mixture is too thick, add up to 2 more tablespoons of the reserved liquid or water, 1 tablespoon at a time, until you reach a smooth, creamy consistency.

5. 5

   Adjust seasoning and texture

   Taste the hummus and adjust: add more lemon juice for brightness, more salt for seasoning, or more cumin for warmth. If very thick, add additional reserved chickpea liquid 1 tablespoon at a time. Process for another 30–60 seconds to fully incorporate any adjustments and achieve a uniform texture.

6. 6

   Plate and garnish

   Spoon the hummus into a shallow serving bowl, use the back of the spoon to create a shallow well in the center. Drizzle 2 tablespoons extra virgin olive oil over the top, sprinkle 1/2 teaspoon smoked paprika and 1 tablespoon chopped fresh parsley if using. Serve at room temperature or chilled.

7. 7

   Storage

   Transfer any leftovers to an airtight container and refrigerate for up to 4–5 days. The hummus will thicken in the fridge; stir in a splash of reserved chickpea liquid or water before serving to loosen if desired.