Hummus with Roasted Garlic

    Hummus with Roasted Garlic


    98 people made this

    This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!

    Serves: 8 

    • 5 unpeeled garlic cloves
    • 1 tablespoon extra-virgin olive oil
    • 1 (400g) tin chickpeas, drained
    • 1/2 cup tahini
    • 1/3 cup (85ml) fresh lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 tablespoon extra-virgin olive oil

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 230 degrees C.
    2. Place unpeeled garlic cloves in the middle of a large square of aluminium foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
    3. Combine roasted garlic, chickpeas, tahini, lemon juice, cumin, salt and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

    Cook's Notes

    Use about 2 to 3 tablespoons of fresh parsley or mint for a fresh herby taste, or try adding a teaspoon of curry or paprika. Get crazy! Hummus is amazingly versatile!

    Substitute cannellini beans for the chickpeas and add fresh basil for a Tuscan style hummus.

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