Creamy Roasted Garlic Hummus Recipe

This roasted garlic hummus swaps raw garlic for roasted, which mellows out the sharp bite and adds a rounder, almost sweet flavor to a classic dip. It comes together in the food processor in about 35 minutes and makes a great dip for crackers, veggies, or pita.

Why You Will Love This Roasted Garlic Hummus

• Milder, Richer Garlic Flavor. Roasting the garlic mellows its sharp bite into something rounder and slightly sweet. You can substitute 2 cloves of diced garlic if you don't want to wait for the garlic to roast.
• Smoother Texture. Removing the chickpea skins is an extra step, but it is what gets you a genuinely smooth hummus instead of a gritty one.
• Party Ready. This recipe makes about 3 cups, plenty for a crowd, and it comes together well ahead of time.
• Naturally High Protein. Chickpeas and tahini make this a satisfying, protein forward snack rather than an empty dip.
• Customizable Consistency. A little extra water or olive oil takes it thinner, and less water keeps it thick, so you can make it exactly how you like it.

How to Make the Best Roasted Garlic Hummus

Roasting the Garlic

1. Preheat the oven to 400 degrees F. Slice about a half inch off the top of the garlic head to expose the cloves.
2. Drizzle the cut top lightly with olive oil, wrap the whole head in foil, and place it on a small baking sheet.
3. Roast for 35 to 40 minutes, until the cloves are very soft. Let it cool slightly, then squeeze the roasted cloves out of their skins.
4. Remember, your other option to roasted garlic is 2 cloves finely diced.

Removing the Chickpea Skins

1. Rub the chickpeas between your hands in a large bowl of warm water, and the skins will float to the top. Rinse and agitate the chickpeas two or three times to remove most of the skins.
2. Another option, mix one tablespoon of baking soda into a bowl of rinsed chickpeas, then microwave them, covered, for two minutes. Run cold water over them to cool, then agitate them in a bowl of water the same way as the first method. The baking soda helps the skins release.

Blending the Hummus

1. Add the roasted garlic, olive oil, lemon juice, warm water, tahini, and sea salt to a food processor and blend until combined.
2. Add the chickpeas and blend until smooth, which keeps the chickpeas from seizing up if they go in too early.
3. Blend to your desired consistency, adding a bit more water or olive oil if you want it thinner.

Tips on Making the Best Garlic Hummus

• Roast the garlic a day ahead if you want to save time, since it keeps well in the fridge until you are ready to blend the hummus.
• Add the chickpeas after the other ingredients are already blended, not at the same time, since this keeps them from seizing up and helps the hummus turn out smoother.
• If the hummus tastes flat, a bit more lemon juice usually fixes it before you reach for more salt.

Troubleshooting Your Creamy Roasted Garlic Hummus

• Hummus is too thick. Blend in more water or olive oil, a tablespoon at a time, until it loosens to your preferred consistency.
• Hummus is grainy instead of smooth. This usually means the chickpea skins were not fully removed, or the mixture needs to blend longer. Scrape down the sides of the food processor and blend again for another minute or two.
• Hummus tastes bland. Add more lemon juice or salt gradually, tasting as you go, since roasted garlic is milder than raw and can leave the dip tasting flat without enough acid or salt to balance it.

Try this as an appetizer with some pita bread before a city chicken dinner. Or use my Cuban bread to have with the garlic hummus.

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