Silky Roasted Garlic Hummus
Whole garlic heads are slow-roasted until soft and sweet, then blended with chickpeas, tahini, lemon juice, and olive oil to make a smooth, mellow-flavored hummus. Roasting the garlic removes the raw sharpness and adds a subtle depth that sets this version apart from standard recipes. Total time is about 50 minutes, most of it hands-off while the garlic roasts.
Equipment
- Baking sheet
- Blender or food processor
- Small saucepan
Ingredients
- 1 head garlic whole head, papery skin on, top sliced off to expose cloves
- 1 tablespoon olive oil extra virgin, for roasting garlic
- 1.5 cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed. Preferably peeled for ultra-smooth texture.
- ⅓ cup tahini stirred well; use a good-quality, stone-ground tahini like Soom or Seed + Mill
- ¼ cup fresh lemon juice freshly squeezed, about 1 large lemon
- ½ teaspoon ground cumin toasted for enhanced aroma if desired
- ½ teaspoon sea salt to taste
- 4 to 6 tablespoons ice water add gradually for smoothness
- 2 tablespoons olive oil for blending and drizzling
- 1 teaspoon paprika or sumac optional, for garnish
- 2 tablespoons chopped parsley optional garnish
Instructions
- Preheat oven to 400°F (205°C). Place the garlic head on foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 40-45 minutes until golden and very soft. Let cool slightly, then squeeze the cloves out.
- In a food processor or high-speed blender, combine chickpeas, roasted garlic, tahini, lemon juice, cumin, and salt. Blend for 30 seconds to combine.
- With the motor running, drizzle in 4 to 6 tablespoons of ice water one tablespoon at a time until the hummus becomes very smooth and creamy. Scrape down the sides as needed.
- Taste and adjust seasoning. For extra richness, blend in 1 tablespoon of olive oil. Pulse to incorporate fully.
- Scoop into a wide, shallow bowl. Use the back of a spoon to create swoops or a well. Drizzle with remaining olive oil. Sprinkle with paprika or sumac, and top with parsley if using.
Notes
- To achieve ultra-smooth hummus, peel chickpeas by rubbing them between a kitchen towel.
- Add a pinch of baking soda to the cooking water when boiling dried chickpeas to soften them further.
- For a smoky twist, substitute half the chickpeas with charred eggplant (for a baba ghanoush-style blend).
Nutrition
Calories: 219kcalCarbohydrates: 17gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 204mgPotassium: 228mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 8mgCalcium: 53mgIron: 2mg
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