Roasted Garlic Hummus (Simple & Creamy)
Roasted garlic hummus is one of my very favorite ways of making hummus.
These days a short walk through most supermarkets, and you will see every flavor of hummus imaginable.
From spinach to carrots, avocado, and chocolate, they can all be found in the grocery store.
This is a relatively new phenomenon when it comes to this very time-honored dish.
As compared to traditional hummus, all of these additions are sacrilege to a purist.
Roasted garlic is one flavor making it almost traditional, given hummus is usually made with raw garlic.
Making good hummus is an art, and you definitely need the right tools to help you along the way.
Chickpeas are widely consumed in the Middle East and North Africa and are the basis for several dishes.
Also known as garbanzo beans, they first originated in the Middle East.
From there, the chickpeas spread to India, and the African continent.
As more explorers made their way to new lands, the tiny chickpea went along for the ride.
Chickpeas are a very nutritious food, containing the highest amount of protein of any bean, and are exceedingly good for you.
What is Hummus?
Hummus is the Arabic word for chickpeas, or garbanzo beans.
It appears to be a dish that may have originated in Ancient Egypt.
However, you will find many countries will claim it as their own.
To make authentic hummus, dry chickpeas are soaked overnight until they have rehydrated.
The beans are then cooked and ground with garlic, creating a thick paste.
Extra virgin olive oil (if desired), and lemon juice are then added, along with tahini.
Tahini is a sesame paste made from ground sesame seeds.
The two pastes are mixed together and as if by magic hummus emerges.
Finding the lemon juice, tahini balance is key to a good roasted garlic hummus recipe.
Hummus is always topped with olive oil, this is pretty much a given.
Additional toppings of chopped hot peppers and minced garlic in lemon juice are also popular.
Hummus can be served with any meal or as a meal on its own, and is not just a breakfast food.
There is a version that is topped with thinly sliced roast lamb and pine nuts.
How to Make Garlic Hummus
Put a whole head of garlic wrapped in aluminium foil into a hot oven until the cloves of garlic are soft.
It is best to use dry chickpeas that have soaked overnight so that you can remove the skins.
This is done by boiling the chickpeas in water with baking soda, where the skins will dislodge from the bean.
Skim the skins off the top of the water, where they will float.
You wonâ€™t be able to get them all, but that is ok, just do your best.
(If you donâ€™t have time to make the chickpeas from scratch, you can use canned chickpeas instead.)
Once fully soaked, cook them on a simmer until tender and soft, about 45 minutes.
Drain the chickpeas (reserve some of the liquid) and allow them to cool.
Blend chickpeas, salt, garlic and lemon juice in a food processor with a little of the cooking liquid.
Donâ€™t worry about adding more of this liquid if needed.
Scrape the sides and bottom of the food processor to make sure the chick peas are well blended.
In a separate bowl add tahini, to chickpea mixture, add a teaspoon of olive oil if you choose.
Homemade hummus is so much better than store bought; there really is no comparison.
The key is to have a blender/food processor that can blend everything to a very smooth and creamy consistency.
A final step if you want a super smooth consistency is to force the hummus through
Use a fine sieve to make sure you end up with a smooth paste.
If the mixture is too wet, add a little more tahini, and if too dry, add more lemon juice.
Garnish with chopped fresh parsley, paprika, pine nuts, and serve with pita bread.
What Goes with Hummus?
Hummus is probably the most famous mezze dish known around the world.
Inexpensive, delicious, and highly nutritious, hummus is sometimes served as a main dish, but most often as a side dish.
Other foods such as baba ghanouj, labneh, tabouleh, falafel, shawarma, are foods frequently served alongside hummus.
Raw vegetables and pita chips are also a good addition to hummus when eaten as a dip.
In the Middle East it is served with pita bread, and eaten by dipping the bread into the bowl.
The trend for the last few years in the US has been to add vegetables directly to the hummus.
I am a bit of a purest when it comes to hummus, and I like it in its traditional form.
The roasted garlic flavor is addition enough for me, and right on the edge of my purist sensibilities.
Can Hummus Be Frozen?
It absolutely can be frozen for four to six months in your home freezer.
Be sure to put it in a container appropriate for the freezer.
Donâ€™t fill the container all the way to the top, the hummus will expand as it freezes.
However, do put a piece of plastic wrap directly on the surface of the hummus inside the container.
This will help reduce any freezer burn that will diminish the flavor of the hummus.
To thaw, place in your fridge overnight until fully defrosted.
Best to freeze in smaller rather than larger containers if you can.
Tips for Making
- Use freshly soaked chickpeas and remove skins as best you can by boiling with baking soda.
- Use a powerful blender or food processor which will allow you to get as smooth a consistency as possible.
- Mix tahini with lemon juice before mixing with chickpeas for the better results.
Roasted Garlic Hummus Recipe
- 2 cups Chickpeas drained
- ½ cup Tahini
- ½ cup Liquid from Chickpeas
- 1 Head of Garlic roasted
- ¾ tsp Salt
- ¼ cup Lemon juiced
- Put a whole head of garlic wrapped in aluminium foil in a hot oven until cloves are soft, remove and cool.
- Drain chickpeas and set liquid aside.
- Put chickpeas in a blender.
- Add the chickpea liquid, the cooked garlic, salt, and lemon juice.
- Blend until smooth. Add more chickpea liquid or lemon juice if necessary.
- Pour chickpea mix into a bowl.
- Add tahini. Stir until tahini is completely incorporated.
- If hummus is too runny you can always add more tahini, if too thick add more chickpea liquid.
Thanks for this recipe Chef Tariq. I too was wondering about the correct temperatures for the perfect consistency. But a question still remains for me, how do you make hummus ahead and still manage to maintain its soft texture when served. Mine tends to dry out as it sits.
Thanks for getting in touch! Hummus will tend ti thicken a bit with time and is best consumed within a couple of days. However, if you do find it drying or thickening you can always add a bit of lemon juice or a bit of water to get to a better consistency. I hope that helps!