Roasted Garlic Hummus #veggies #appetizers

Roasted Garlic Hummus #veggies #appetizers

Smooth cooked garlic is mixed with chickpeas, tahini, olive oil, and lemon juice for a crisp, velvety Roasted Garlic Hummus that is flavorful with natively constructed pita chips or crunchy veggie scoops!

How 'session a simple, astonishing formula for Roasted Garlic Hummus? I don't think about you, yet I ate a couple an excessive number of jellybeans and Cadbury Creme Eggs over the recent weeks. So as opposed to going after the treat bushel again whenever I begin feeling a little nibble y, I chose to prepare an a lot more beneficial, all the more filling, and additionally fulfilling option — natively constructed hummus!

Have you at any point made your own hummus? It's incredibly basic. Furthermore, it's just as great as — no, superior to — the new hummus that they sell in those little tubs at the supermarket. Furthermore, that stuff is costly! I'm letting you know… you can prepare a goliath clump of hummus at a small amount of the cost of one of those little tubs.

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Roasted Garlic Hummus #veggies #appetizers


  • 1 large head of garlic
  • 1 tablespoon extra-virgin olive oil
  • 2 (15-ounce) cans chickpeas/garbanzo beans (about 3 cups total, liquid drained & reserved)
  • 1/4 cup tahini (sesame paste)
  • 1/4 cup extra-virgin olive oil, plus additional for garnish
  • 1/4 cup freshly-squeezed lemon juice (from about 2 lemons)
  • 3/4 teaspoon salt, plus additional to taste
  • 1/8 to 1/4 teaspoon cayenne
  • 3 to 4 tablespoons reserved liquid from canned chickpeas, plus additional as needed
  • Smoked paprika and minced fresh parsley, for garnish (optional)
  • Homemade Pita Wedges, pita chips, crackers, and/or raw vegetable dippers, for serving


  1. Place the oven rack in the center position and preheat the oven to 400°F. Peel away the outer skin of the head of garlic while leaving all of the cloves intact. Cut a 1/2-inch slice off the top of the head of garlic so that the cloves are exposed; discard the top. Set the head of garlic on a square of foil, drizzle with 1 tablespoon extra-virgin olive oil, and wrap in the foil. Set on a pan and roast for 40 minutes. Carefully open the top of the foil packet (watch for hot steam!) and use a sharp knife to pierce down into a clove; the garlic should be completely softened and golden brown. If it's not, re-wrap the foil and continue to roast, checking every 5 minutes or so, until garlic is done. Unwrap the garlic and set aside to cool.
  2. Once the garlic is cool enough to handle, squeeze the resulting garlic paste into the bowl of a high-powered blender or large food processor. Add the drained chickpeas, tahini, olive oil, lemon juice, salt, and cayenne, plus 3 tablespoons of the reserved chickpea liquid. Puree until smooth, adding additional chickpea liquid 1 tablespoon at a time until a desirable consistency is reached. Continue to puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt to taste, if necessary. At this point, you may discard any leftover reserved chickpea liquid.
  3. Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with smoked paprika and minced parsley. Serve with pita wedges or chips, crackers, and/or raw vegetable dippers.

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