Roasted Garlic Hummus

5 from 5 votes

This roasted garlic hummus is a garlic lover's dream! It's creamy, delicious and so easy to make, perfect as a dip or a healthy appetizer. This simple dip can be made with a handful of ingredients that you probably already have in your pantry.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: Lebanese, Mediterranean, middle eastern

Servings:

Author: Shadi HasanzadeNemati

Ingredients

2 heads garlic
4 tbsp olive oil
1 can chickpeas 15 oz
3 tbsp tahini
1 tsp kosher salt
1 lemon juice of
3 cubes ice

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F. Cut the top part of the garlic heads so the cloves show. Place each head on a piece of aluminum foil and top with 1 tablespoon of olive oil. Reserve the remaining 2 tablespoons of olive oil for later.
Wrap the garlic heads with aluminum foil, place them on a baking sheet and roast in the oven for 35 to 45 minutes until the cloves are tender.
While the garlic is roasting, rinse and drain the chickpeas and place them in a small saucepan. Cover with water, bring to a boil and cook for 20 minutes. This step is optional, but it makes canned chickpea more tender which would result in creamier hummus.
Place the chickpeas, tahini, salt and lemon juice in the bowl of a food processor. Squeeze out the garlic and add it to the chickpeas.
Blend until mixed and smooth, adding the ice cubes one at a time.
Spread the roasted garlic hummus in a bowl and top with 2 tablespoons olive oil and sumac if desired.

Notes

You can cook dry chickpeas instead of using canned chickpeas to make hummus. They take longer to cook so plan accordingly.
Roasted garlic has a subtle sweet flavor and is not as strong, therefore this dip doesn't taste garlicky.
Store the leftovers in an airtight container and refrigerate for up to 4 days. To serve, top with more olive oil.

Nutrition