Roasted Garlic Hummus complex flavors from roasted garlic give this hummus recipe a distinct flavor, it’s great as a spread or dip.
If there’s one thing that you start making homemade instead of buying already prepared, let it be this recipe.
Roasted Garlic Hummus Tips
The difference between homemade and store-bought hummus is like night and day. Even though I use canned garbanzo beans, homemade hummus tastes so much fresher.
Another bonus, you can control the fat and seasoning. I use half water and half olive oil in my hummus to cut back on calories. I do, however, like it on the salty side. By making homemade I can control that as well.
Another must, in my opinion, is tahini. Now tahini in hummus is an ongoing debate. There’s the camp that says ‘it’s not hummus without tahini’ and the camp that says ‘you can’t really taste it, why put it in?’ I say it’s your kitchen, do what you want. Tahini is rather expensive for a small jar, but it’s also cheaper in the long-run than buying store-bought hummus. I have tahini therefore I use it. But, no, you really can’t tell a difference with or without it. Tahini makes hummus slightly richer in taste and slightly creamier.
After eating these ‘air chips‘, my friend suggested the chips are great with hummus. I knew I had to make Roasted Garlic Hummus. By the way, that picture is from my Instagram feed, you should totally follow me on IG for behind the scenes happenings!
While you’re here, check out these recipes
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Roasted Garlic Hummus
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- Wrap garlic in aluminum foil. Bake in 400° oven for 30 to 40 minutes or until soft.
- Drain garbanzo beans. Spread on a towel and using another towel on top, lightly rub. This will loosen the outer hull. Pick hulls out and discard.
- Add beans, garlic, tahini, salt, and pepper to a food processor.
- Pulse 8 to 10 times to process beans.
- With processor on low, drizzle in water then olive oil until smooth. Taste and adjust seasonings to your liking.
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Along with my Roasted Garlic Hummus, you may like these dips on callmepmc.com