Roasted Garlic Hummus

I make a lot of hummus.  It is a great way to use up left over pita bread, and my family always devours it when I serve it with broccoli florets.  I almost always make the basic restaurant-style hummus both because I love it and because it takes just a few minutes with ingredients I nearly always have on hand.  However, I’ve been meaning to try this variation with roasted garlic forever.  The problem is, it requires a bit of foresight – at least enough for you to roast the garlic.  Finally I buckled down and decided it was time to try this stuff already!  Just as expected, it tasted great.  The garlic flavor was very subtle – basically, this tasted like the regular hummus but with a more complex flavor.  I realized afterward that I pureed the toasted garlic slices in with the hummus instead of using them as a garnish as I was supposed to.  I’ll chalk that up to making pita and hummus at 10:30 pm on a work night, and I’m sure it would taste great whatever way you choose to garnish it.

Roasted Garlic Hummus
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2 heads garlic, intact
2 tbsp. olive oil
2 cloves garlic, peeled and sliced
3 tbsp. freshly squeezed lemon juice
¼ cup water
6 tbsp. tahini
1 (14 oz.) can chickpeas, drained and rinsed
1 clove garlic, minced
½ tsp. salt
Pinch of cayenne pepper
1 tbsp. fresh parsley, minced

Preheat the oven to 350˚ F.  Remove the papery outer skins of the garlic heads, leaving them otherwise intact.  Chop off the top quarter of the head so that all of the cloves are exposed.  Wrap the garlic in foil and bake until very tender, about 1 hour.  Meanwhile, heat 2 tablespoons of the olive oil in a small skillet over medium-low heat.  Add the sliced garlic cloves and cook, stirring occasionally, until golden brown, about 15 minutes.  Use a slotted spoon to transfer the garlic to a paper towel-lined plate, reserving the cooking oil.  Set aside.  Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins (you should have about ¼ cup).

In a small prep bowl, combine the lemon juice and water.  In another bowl, whisk together the reserved garlic cooking oil and the tahini.  In the bowl of a food processor, process the chickpeas, the roasted garlic puree, the remaining clove of garlic, salt and cayenne until the mixture is finely ground, about 20 seconds.  Scrape down the sides of the bowl.  With the machine running, add the lemon juice-water mixture through the feed tube in a steady stream.  Scrape down the bowl and process for an additional minute.  With the machine running, add the oil-tahini mixture through the feed tube in a steady stream.  Scrape down the bowl and continue to process until the hummus is smooth and creamy.  Transfer to a serving bowl, drizzle with olive oil, top with toasted garlic slices and minced fresh parsley, if desired.

Source: adapted from Cook’s Illustrated, May/June 2008

26 Responses

  1. I`ve never eaten hummus, but this looks so creamy and I like it!

  2. Gorgeous!! I have never roasted garlic, but I bet it smells great…I should have seen this post coming after yesterday’s pita bread!!

  3. My favorite dip. Your hummus looks really really fantastic!!

  4. Annie, I recently found your website and I really love it! Your recipes look sensational and your photography is equally appealing. I love hummus and I eat an obscene amount of it…so I will definitely be trying this recipe the next time I make it.

  5. Looks delicious, I don’t have a food processer but I can make this in my magic bullet!
    Also, do you know what section of the grocery store I can find tahini? Thanks :]

  6. Sounds delicious! I love hummus as a healthy snack or appetizer.

  7. I just found some garbonzos in the refrigerator and was already planning to make hummus. Since I am about to bake some chocolate cinnamon rolls, I can roast the garlic along with it and make this recipe. Yay! Thanks, Annie, for sharing!

  8. I just recently started to like hummus, this looks fantastic!

  9. I’ve never made pita bread, but I HAVE made hummus. Yours looks beautiful! I love that hummus is such a healthy but satisfying snack.

  10. I think I’m finally gonna try roasting garlic! I love hummus and would love to make my own!

  11. Annie, I wanted to tell you I made the hamburger buns and oven fries tonight and they were both just perfect! Thanks for all you do!!

  12. That looks yum! My wife loves hummus. I used to avoid roasting garlic for the same reason but now we roast about 6 heads of garlic every two weeks. We keep the puree in a small tupperware container and use it throughout the weeks. It holds well and tastes great.

  13. I love hummus! Garlic makes it even better! 🙂

  14. This recipe looks really close to the recipe shared to me by a Lebanese friend. It’s their family recipe that were passed down for 3 generations. However, one secret to add a bit more flavor: we use the liquid from the canned garbanzo beans instead of using water. We also don’t rinse the beans.. we utilize that flavor.

    I so love this stuff that whenever I make it, it would be enough to feed 25 people and it does keep well in the fridge for a week or two in little sealed containers. A few times, I’ve not been able to locate any tahini, instead I just added in roasted seaseme seeds when I was blending everything. It’s not perfect, but it tasted a lot better than without tahini.

  15. Nice photo and a lovely variation to the basic recipe 🙂

  16. I just made hummus recently, too, but I’ve never tried it with roasted garlic. Sounds so good!

    I’ve been following your blog for a while–love your posts and your photos.


  17. I can’t believe I’ve never thought of using roasted garlic when making hummus. What a great idea!

  18. I haven’t roasted garlic for my hummus yet…I’ve gotta try that. Thanks for the idea and recipe!

  19. Mm, I love hommus. I make a big jar every week and store it in the fridge so that I can have something to eat when I get home from work and am starving. Roasted garlic is a great spice for hommus!

  20. It’s always great to find new ways to make hummus. I’ll have to try this version next time.

  21. Made this tonight and am loving it! Thank you so much!

  22. Great recipe, but too much garlic for an appetizer. Next time I will have to try only one baked bulb instead of two for guests who do not want to be blown away. Otherwise, my kids love it and it’s a great snack with veggies for my boys to eat during the weekends to keep them away from junk food. Thank Annie!

  23. I tried and loved! Just a suggestion: make it a day ahead. The flavors blend and it’s not so garlicky.
    Thank you for my new favorite hummus recipe!
    Love your blog :o)

  24. Made this. As usual your recipes are awesome and spot on.

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