Once your garlic is roasted, you are well on your way to dipping into this delicious homemade roasted garlic hummus.
The longest part of this Easy Roasted Garlic Hummus is actually roasting the garlic. The rest? Forget about it! The roasted garlic gives a lovely little hum of garlic flavour to this ultra creamy, homemade hummus.
So, question of the day – do you like garlic? Me? I LOVE it! I may be a bit weird when it comes to garlic (actually, I know I am). So, confession time – I actually like the smell of garlic on my fingers after handling it. Yes, you read that right. I like it.
Have you roasted garlic before? It definitely softens the flavour of the cloves, that’s for sure.
Do you know what gives this hummus its ultra creamy texture? Removing the skins on those chickpeas. Ever since I made this Chipotle Lime Hummus a while ago, I’ve been taking that outer layer off. It’s completely optional, though. This may take a few minutes, but totally worth it. Grab a buddy, maybe a beverage, and get peelin’.
Like I said, roasting the garlic makes it less pungent so when you taste it in this hummus, there’s just a little hum. However, if you want your garlic to punch you in the face so to speak, feel free to add some minced raw garlic to the party. I would suggest no more than one clove, but do what make your belly happy!
Garnish this hummus to your tastes or not at all. I garnished with some pesto and sunflower seeds and it worked wonderfully.
- 1 bulb garlic
- ½ tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 can chickpeas -outer skin removed (see now below), about 2 cups
- ½ tsp salt -or to taste
- ½ tsp black pepper
- 3 tbsp tahini
- ½ cup vegetable stock -or water
- 2-3 tbsp lemon juice
- 2 red thai chili pepper -minced, optional
- 2 tbsp olive oil
- ¼ cup pesto -optional
- 2 tbsp sunflower seeds -optional
- To roast garlic - slice top of garlic bulb so all cloves are exposed. Sprinkle with salt and pepper and ½ tsp of olive oil. Wrap in foil and bake on 400F for 35-40 minutes. Carefully remove from oven and carefully open from foil. You may want to wait a few minutes for it to cool before removing cloves from skin.
- Place chickpeas in food processor, along with salt, pepper, tahini, stock, lemon juice, and chili pepper. Blend until smooth, about 2-3 minutes. Stop to scrape sides of processor, as necessary.
- Next add roasted garlic cloves and olive oil. Blend another 1-2 minutes. Pour into bowl and garnish with pesto and sunflower seeds, if using. Enjoy!