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I’m basically addicted to hummus. I won’t deny it.
Hummus is one of my all time favorite snacks and staple food in my household. I love eating it with pita bread, cut up vegetables, or even just by the spoonful. It’s also a must in sandwiches!
Hummus also comes in a million different varieties, but roasted garlic is my all time favorite, hands down.
You do know what hummus is right?
The healthy, delicious garbanzo bean based dip that goes with just about everything.
I go through at least one container every week!
If you’ve never made hummus at home, don’t be intimidated. I promise you that it’s super simple and can be thrown together in a flash. This recipe actually takes a little bit longer because the garlic has to be roasted beforehand, but trust me, it’s worth the wait.
This hummus recipe is so good, you’ll want to eat it every day, in sandwiches, on crackers, as a dip, sauce or salad dressing, or by the spoonful.
Roasted Garlic Hummus
Prep Time: 35 minutes
Cook Time: 5 minutes
Keywords: roast blender snack chickpeas garlic paprika olive oil
Ingredients (2 cups)
- 15 oz can of chickpeas (liquid reserved)
- 1 head of roasted garlic
- 2 TBSP tahini
- 1/4 cup lemon juice
- 1/4 tsp ground cumin
- Pinch of cayenne
- Salt, to taste
- Olive oil
- Dash of paprika for garnish
Instructions
Roast garlic with olive oil, salt, and pepper in the oven at 400 degrees for 30 minutes. Let cool.
In a food processor, add the garbanzo beans, roasted garlic, tahini, lemon juice, cumin, cayenne, salt, and a few tablespoons of reserved liquid.
Process until smooth. If too chunky, add olive oil and continue processing.
Transfer to serving bowl and garnish with paprika.
This can be covered and refrigerated for 1-2 weeks.
What’s your favorite kind of hummus?
Please say garlic.
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{ 25 comments… read them below or add one }
Garlic is a classic when it comes to hummus. Love it. The paprika on this is genius!
Heather @ Health, Happiness, and Hope recently posted..Rawxies Review and Giveaway
Garlic is my definite favorite, but roasted red pepper and spinach & artichoke are amaaaaaaaazing!
I’ve always been obsessed with hummus, it’s toooo good. I tried making my own once and it turned out a major fail, way to liquid-y and lemon-y. I’ll have to try your recipe! I love class hummus but I love garlic anything.
Brittany @ GOtheXtraMile recently posted..Such A Rebel
The fresh fresh fresh stuff at shawarma places! It always tastes perfectly garlicky!
Olivia recently posted..Lunch Time
i just discovered horseradish hummus, yes!! Amazing. Now we just need cholula hummus.
lindsay recently posted..Fake it Friday
This looks delicious. I really like any flavor of hummus. Hummus is my favorite food.
This.looks.amazing! I haven’t bought hummus in a while because I’ve forgotten to grab some & I’ve been kicking myself every time I get a craving for hummus
haha
I just tried Sabra’s pine nut version and I have to say I love it. There’s a heft dose of garlic in it though so that helps too
Your homemade version looks great. So creamy!
Gina @ Running to the Kitchen recently posted..Orange infused overnight steel cut oats
yum! I’ve been wanting to make edamame hummus.
Natasha recently posted..weekends are tasty
I love making my own hummus – it’s a blank canvas! I really loved the raw sweet potato hummus I made, but as far as a “traditional” one I choose spicy red pepper every time.
Laura @ Sprint 2 the Table recently posted..5 on Friday + Vanilla Chai Frappuccino
Love plain and simple hummus, with a dash of smoky paprika on top. Other favourites include pumpkin or sweet potato hummus. totally divine!
haha i love that that is your idea of a dash of paprika
it agrees with my idea!
I’m embarrassed by this question, but I want to make this, so I must ask… when you say add roasted garlic, do I unpeel it, then add it? Because if I roast garlic, don’t I roast the head, whole?
::hangs head in wannabe foodie shame::
Brittany (Healthy Slice of Life) recently posted..Let’s Talk Teeth.
Before roasting, remove the papery skins. Chop off the top quarter of the head so that all of the cloves are exposed. Wrap the garlic in foil, season with olive oil, salt, and pepper and roast. Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins.
spicy hummus. always.
Cat @ Breakfast to Bed recently posted..Taking Barbiturates to Survive the Arena
It’s a pity that I don’t like garlic at all)
BuySellWordpress recently posted..Fashion Wordpress Themes
I haven’t had hummus in forever, but I could get on board with garlic hummus.
Christina recently posted..Week 2 – Training Recap
How long do you process to get it that smooth? Maybe I am stopping too soon, but mine never smooths out like that. Or do I need more olive oil?
It only takes a few minutes for me. It could be your food proceesor. Adding olive oil should help though!
I have a large Cuisinart. I’m probably too skimpy with the olive oil. How much do you add?
Maybe 2 TBS?
Thanks I’ll add more next time!
I always add some garlic to all meals, it makes very special
Melissa recently posted..2011 New Mobile Web Site Templates – Commercial And Free.
Ah! This looks amazing.
I say garlic. Always garlic. Forever garlic. We speak the same lingo.
Heather @ For the Love of Kale recently posted..Girls Day & Veggie Masala Pizza
Ahh! Thank you thank for this post!
First- Garlic is the greatest thing since butter and bacon!
AND my jaw has been busted for 4 weeks and I am going craaazy trying to find good food that doesn’t have to be chewed! I can’t believe I never thought of hummus! Genius!
Allie {teaspoon of LIFE} recently posted..WHIP IT!