This creamy roasted garlic hummus recipe is a hit! This appetizer recipe makes a great party food! Also makes a great dip recipe for crackers, veggies, or pita! My roasted garlic recipe is an option for this recipe. I hope your family enjoys this recipe!
Removing the chickpea skins
Removing the skins from the chickpeas can make the hummus less bitter. I completely agree after making a few recipes. There are two ways to get the skins off. Each way is very similar. The first way is rubbing the chickpeas between your hands in a large bowl of warm water and the skins float to the top of the water Rinsing and agitating the chickpeas two or three times will get most of the skins off.
The second way is to mix one tablespoon of baking soda and to the bowl of rinsed chickpeas. Next, cook the covered chickpeas in the microwave for two minutes. Run cold water over the chickpeas to cool. After cooling, agitate the chickpeas in a bowl of water just as the first method. The baking soda helps the skins release from the chickpeas!
The roasted garlic hummus recipe comes together very quickly. You can make your hummus as thick or thin as you like!
Serving and variations of the roasted garlic hummus recipe
I usually serve hummus with a bit of olive oil and maybe some za’atar with pita bread or naan, veggies, or crackers.
- 2-15 oz cans of drained chickpeas. Skins removed optional
- 1 head of roasted garlic or more
- 4 tablespoons of olive oil
- Juice of 1 lemon
- 1/4 cup of warm water
- 2-3 tablespoons of tahini
- 1/4 teaspoon of salt
- Add all ingredients to a food processor blending until smooth,scraping down the sides as you go. If you are not reaching your desired texture, drizzle in olive oil a little bit at a time while blending.