Smooth Roasted Garlic Hummus with Olive Oil
Roasted Garlic Hummus
Ultra-smooth hummus infused with sweet roasted garlic and nutty tahini. A Mediterranean classic.
There is something truly magical about what happens to garlic when it is slow-roasted in the oven. It transforms from sharp and pungent into something buttery, sweet, and incredibly mellow. This roasted garlic hummus takes that rich flavor and blends it into a velvety smooth base of chickpeas and tahini, creating a dip that is miles ahead of anything you can buy at the grocery store.
The secret to the perfect texture lies in two things: a good quality tahini and the order in which you blend your ingredients. By whipping the tahini and lemon juice first, you create a light, aerated foam that ensures your hummus is fluffy rather than dense. Serve it with warm pita bread or crunchy veggies, and watch it disappear in minutes at your next gathering.
Nutrition (per serving)
Directions
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1
Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap tightly in aluminum foil. Roast for 40 minutes until soft and golden.
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2
Once the garlic has cooled, squeeze the cloves out of their skins into a food processor.
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3
Add the tahini and lemon juice to the food processor and process for 1 minute. Scrape down the sides and process for another 30 seconds until the mixture is whipped and creamy.
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4
Add the olive oil, cumin, salt, and the roasted garlic. Process for 30 seconds.
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5
Drain and rinse the chickpeas. Add half of them to the processor and blend for 1 minute. Add the remaining chickpeas and blend until thick and smooth.
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6
While the processor is running, drizzle in the ice water one tablespoon at a time. This is the secret to getting that ultra-creamy, restaurant-style texture.
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7
Taste and adjust salt or lemon if needed. Transfer to a bowl and top with a drizzle of olive oil and a dash of paprika before serving.
Ingredients
- Garlic:1 head
- Chickpeas:15 oz
- Tahini:1/4 cup
- Lemon juice:1/4 cup
- Extra-virgin olive oil:2 tbsp
- Ground cumin:1/2 tsp
- Salt:1/2 tsp
- Ice water:3 tbsp
Tips & Notes
- For the smoothest hummus possible, peel the skins off the chickpeas before blending, though the ice water trick works wonders even if you skip this step.
- If you have time, roast two heads of garlic instead of one; the extra sweetness is incredible.
- Store leftovers in an airtight container in the fridge for up to 5 days.
