Roasted Garlic Hummus
The creamiest roasted garlic hummus made with 5 core ingredients for a delicious snack you'll make again and again. This easy garlic hummus recipe is super versatile and makes the perfect dip for veggies, spread for sandwiches, and more. Get ready to fall in love with the rich flavor of roasted garlic!
Ingredients
- 1 garlic bulb
- 1 tablespoon olive oil
- 1 15 oz can chickpeas, drained but with the liquid reserved
- 1 1/2 teaspoons baking soda (if removing the chickpea skins -- see below for instructions)
- 1/4 cup tahini
- Juice from 1/2 lemon (about 2 tablespoons)
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 400º degrees F. Cut off ¼-½” from the top of a garlic bulb (i.e. the stem, not the root) and place it on a piece of tin foil.
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Drizzle the garlic with a tablespoon of olive oil, then close the tin foil around it.
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Place the foil wrapped garlic bulb on a small sheet tray and roast for 60 minutes or until the garlic cloves are soft and lightly golden in color.
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While the garlic is roasting, drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 8 if not removing the skins from the chickpeas.
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To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
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Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
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Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
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Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender. Squeeze the cooled, roasted garlic cloves out of the skin and into the food processor and blend until completely smooth, about 60 seconds. If things aren’t moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
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Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.
Recipe Notes
To store: keep that fresh batch of roasted garlic hummus in an airtight container in the refrigerator for up to 5 days.