Creamy Roasted Garlic Hummus
Creamy roasted garlic hummus – homemade, healthy, smooth and delicious. Served with chips, crackers or veggies. The ultimate homemade healthy snack, much better than store bought.
I love homemade hummus and this smooth roasted garlic hummus with tahini is my favorite to make at home.
It only takes 5 minutes to make in a blender/food processor. Of course it might take you longer, if you decide to peel the skins off the canned chickpeas, like I often do.
This ensures that you get a very smooth and creamy hummus. This is not mandatory, but I would recommend it, if you have time. I used oven roasted garlic for this hummus, which created and amazing flavor.
What ingredients do you need to make this easy roasted garlic hummus?
To make this hummus recipe you need some basic ingredients and of course fun toppings of your choice.
- garlic (lots of it)
- canned chickpeas
- olive oil
- lemon juice
- black pepper
- cayenne pepper
What toppings can you add to this garlic hummus recipe?
- fresh chopped herbs like parsley, dill, thyme
- nuts – walnuts, hazelnuts, pine nuts
- sesame seeds
- drizzle some olive oil
- crushed red pepper flakes
Can you use dried chickpeas to make hummus?
Yes, dried chickpeas could be used to make homemade hummus.
Make sure you soak them in cold water for 2 hours, before boiling.
Adding 1/2 tsp of baking soda to the water when soaking the chickpeas helps loosening their skin and makes them easier to peel, after boiling.
Boil the chickpeas on the stove top for 30 minutes.
Let them cool and then peel off the skin (optional, but will make the hummus extra creamy).
Use in the recipe.
How to roast garlic in the oven ?
Whole garlic heads can not only be roasted in the oven, but also grilled in foil.
Preheat oven to 400 degrees F.
Slice off the top each garlic head to expose some of the cloves inside. Place on a piece of aluminum foil. Drizzle with olive oil and wrap.
Roast for 30 minutes, until cloves are tender. Grill at medium heat for 20-25 minutes.
How to make homemade hummus?
- Roast heads of garlic in aluminum foil in the oven.
- Peel the chickpeas (optional).
- Place the peeled chickpeas, tahini, lemon juice, salt, cumin, black pepper, garlic and olive oil in a food processor (or a powerful blender). Blend until smooth.
You can store this homemade hummus with tahini in an air-tight container in the fridge for up to 7 days.
What to serve this roasted garlic and lemon hummus with?
You can serve this roasted garlic and lemon hummus as an appetizer with your favorite pita chips, gluten free chips, veggies like carrots, sliced peppers or cucumbers or you can also serve it as a side dish with your favorite grilled meat or veggies.
More hummus recipes:
CREAMY ROASTED GARLIC AND LEMON HUMMUS
- 1-2 heads of garlic — (olive oil, salt and foil for roasting)
- 30 oz canned chickpeas — (garbanzo beans), peeled if possible, liquid reserved
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1/2 tsp salt — (or more to taste)
- 1/2 tsp plack pepper
- 1/4 tsp ground cumin
- 1/8 tsp cayenne pepper — optional
- chopped dill
- sesame seeds
- red pepper flakes
- chopped walnuts
- olive oil
- FINN CRISP Crispbread
Preheat oven to 400F. Cut the top off of your garlic, so you can reveal the cloves. The head of garlic should stay intact. Place on a piece of aluminum foil, drizzle with olive oil and season with salt. Wrap garlic well in aluminum foil. Place in the oven and bake for 30-35 minutes, until fragrant.Let it cool for 5 minutes. Open up foil, release garlic form the head. For this hummus you need 4-5 cloves (use more if you like a lot of garlic).
In the bowl of a food processor place chickpeas, 2-3 tbsp of the liquid (you might need more), tahini, lemon juice, olive oil, salt, pepper, cumin and cayenne pepper. Pulse until smooth. Add more liquid or olive oil to thin hummus, if necessary. Add salt, if needed.
Transfer hummus to a bowl, drizzle with olive oil, sprinkle sesame seeds, walnuts, red pepper flakes and dill. Serve with FINN CRISP.