Garlic lovers gather up! This Roasted Garlic Hummus recipe is the one ❤️; It’s healthy, creamy, smokey, and of course, garlicky! This Roasted Garlic Hummus can be served with grilled meat, dip some pita bread, or sliced veggies in it or if you are like my husband Ahmed, eat it with a spoon?
Is Roasted Garlic hummus healthy?
Hummus is low in saturated fat and high in fiber and protein. The high fiber content means that it will leave you full for longer, and adding garlic to hummus provides an additional nutritional value.
Garlic has been linked to many health benefits, such as boosting your immune system and decreasing the likelihood of developing common colds (1,2). Garlic regularly has also been linked to several Cardio Vascular Benefits such as reducing blood pressure and reducing LDL cholesterol (AKA Bad Cholesterol) (3,4,5)
Roasted Garlic Hummus Ingredients:
- Chickpeas (Garbanzo beans): A can of good organic chickpeas.
- Baking Soda: Helps soften the chickpeas for easier grinding and smoother hummus!
- Roasted Garlic: Garlic loses its strong taste once it’s roasted, and after its roasted will end up with a rich, sweet, and smokey flavor.
- Tahini: Tahini is the most prominent flavor in Hummus. High-quality tahini is a must for delicious Hummus. I found that Tahini made from Ethiopian sesame seeds gives the best results; check it out here. (Affiliate Link)
- Lemon juice: Freshly squeezed, adds brightness!
- Ice Cubes: Some people use cold water; I prefer ice cubes. They give lighter color and a creamier texture to my hummus.
- Extra Virgin Olive oil: Drizzle extra on top for serving.
- Sea Salt: to taste
- Garnish: (Optional) I added ground cumin, sumac, chopped parsley, and toasted pine nuts.
How to make Roasted Garlic hummus?
- Step one: 1A – Preheat the oven to 425°F. Using a knife, Cut off the very top of the garlic clove. 1B – Drizzle some olive oil, sprinkle salt and black pepper, then wrap securely in tin foil. 1C – Roast garlic in the oven for 30-40 minutes. Remove and allow to cool. Squeeze the roasted garlic out of each clove into a small bowl using your fingers.
- Step two: 2A – Pour the chickpeas from the can into a small pot, add ¼ teaspoon baking soda, and bring it to a boil for five minutes. 2B – This step will make the chickpeas softer and easier to grind and give them a creamy texture. Drain the chickpeas and leave them to cool down.
- Step three: 3A – Add the chickpeas to the food processor. Puree until a smooth, powder-like mixture forms, then add Tahini paste, salt, and lemon juice. 3B – Blend for 1 minute and while the processor is running, add the ice cubes. (Ice cubes will give a light color and creamy texture to your hummus). If the consistency is too thick, add (1-2 ice cubes) until you reach the desired creamy texture.
- Step four: Add the squeezed roasted garlic to the hummus in the food processor and grind until a smooth, creamy texture.
How to serve?
I garnished this roasted garlic hummus with toasted pine nuts, parsley, and sumac with a drizzle of Olive oil. I usually use this Hummus as a spread on top of meat sandwiches or a dip with sliced veggies or sliced pita bread.
Place the roasted red pepper hummus in an air-tight container in the fridge for up to one week.