Roasted Garlic Hummus
Creamy Lebanese hummus with sweet, caramelized roasted garlic that mellows the chickpeas into silky richness. Ready in 25 minutes, perfect for mezze platters or as a dip.
- Total time
- 25 min
- Servings
- 4
- Calories
- 215
- Protein
- 6g
Ingredients
- 8 cloves garlic cloves, unpeeled
- 1 can canned chickpeas (15-ounce can), drained and rinsed
- 3 tablespoons tahini (sesame seed paste)
- 3 tablespoons lemon juice, fresh
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the 8 unpeeled garlic cloves on a small sheet of aluminum foil or in a small baking dish, spreading them in a single layer.
- 3
Slide the foil or dish into the preheated oven and roast for 12–15 minutes until the garlic cloves feel soft when squeezed gently with tongs and smell sweet and caramelized.
- 4
Remove the roasted garlic from the oven and let it cool for 2 minutes until you can handle it comfortably.
- 5
Squeeze each cooled garlic clove from its skin into a small bowl; the creamy roasted flesh will slide out easily, leaving the papery skin behind.
- 6
Pour the drained chickpeas, roasted garlic, 3 tablespoons of tahini, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, and 0.5 teaspoon of salt into a food processor.
- 7
Pulse the processor 5–6 times, then run it continuously for 2–3 minutes until the mixture transforms into a smooth, creamy paste with no visible chickpea chunks.
- 8
Taste the hummus and add more salt or lemon juice by the pinch if needed, blending for 10 seconds after each addition.
- 9
Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center.
- 10
Drizzle the remaining 1 tablespoon of olive oil into the well and serve with pita bread, vegetables, or crackers.
Tools you’ll need
- oven
- small sheet of aluminum foil or small baking dish
- kitchen tongs
- small bowl
- food processor
- serving bowl
- spoon
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