Roasted Garlic Hummus

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I haven’t made hummus in a long time.  It is so easy just to pick up a container at the grocery store.  The last few times I made hummus we didn’t eat much of it and it ended up in the bin, the garlic was too strong.  This time I decided to roast the garlic first to make it sweet and mellow.  It worked wonderfully, it was really good, from now on I will roast the garlic before adding it to hummus.

This really is quite simple to make so if you like hummus and have never made it you should.

To roast the garlic:

Take a whole garlic bulb and cut the top off.  Place the bulb in a piece of foil drizzle it in a good glug of olive oil, wrap and bake in a 350F oven for about 20 minutes.  It should look golden and sticky when done.

Sometimes I roast a few bulbs at time and once cooled place them in a jar covered in olive oil for use in recipes.  They keep for weeks like that as long as they are completely covered in oil.

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For the hummus:

Place a (540ml) can of chick peas,(rinsed and drained) into a food processor.

Add the full bulb of garlic (squeeze the cloves out of the bulb, discard the peel)

Add about 3 Tbsp tahini (sesame paste)

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freshly squeezed lemon juice lemon juice, to taste.  At least a 3 tbsp.

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and a generous pinch of salt and 1/4 tsp ground cumin and 3 tbsp water

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Blitz it, drizzling in a few tbsp olive oil until it is nice and smooth.  I usually stop a few times to scrape down the sides and continue blitzing.  Taste and see if you need more lemon or salt.  Add what you want to get the flavour and continue processing until it is as smooth as you want.

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Serve drizzled in more olive oil.  I sprinkled with some sumac.

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We served it for dinner with a salad that Evie made (all by herself), homemade pita breads and beef kabobs.

IMG_3145The recipes for the pita and kabobs will follow soon!

3 comments on “Roasted Garlic Hummus

  1. we are big fans of hummus here. Looks yummy

  2. Hi Lori, thanks for visiting and liking our posts again. We love hummus – so easy to make and so much nice than any bought stuff! You know if freezes pretty well if you have left-overs – tastes the same but the texture does become a bit more crumbly.

    We don’t usually have much left – but then I don’t make such a big amount as your recipe. I use a 400gm can of chickpeas, 2 small-medium cloves of garlic (not large ones as it’s too garlicy and the garlic flavour slowly gets stronger), 2TB of tahini, the juice of a lemon, salt, fresh pepper, and since we like it spicy – 1tsp cumin, 1tsp gr. chilli powder, 1 tsp gr. coriander,1/2 tsp cardamon.
    Whizz it all up with about 1/2 cup of warm water to mix – don’t add too much water at once though as it can go too runny quickly.

    Variations: ORANGE – Use orange juice, and the grated rind of a small orange
    : HERB – Add chopped parsley, fresh coriander and mint to hummus mix and process together
    : YOGHURT – Fold in about 1/3 cup of plain greek style (thick) yoghurt to hummus – this is yummy added to the herbed variety above.

    You’ll never buy hummus again – next Baba Ganoush ! A simple version! Just add a roasted/ char grilled peeled eggplant to the hummus – fabulous!
    Cheers Mims

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