Roasted Garlic Hummus
Creamy roasted garlic hummus made with chickpeas, tahini, fresh lemon juice, and crispy garlic chips. This homemade dip is rich, smooth, and perfect for snacking or entertaining.
Servings
Ingredients
- 2 whole heads of garlic unpeeled
- 2 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 3 tablespoons fresh lemon juice from 1 to 2 lemons
- 1/4 cup water
- 6 tablespoons tahini well-stirred
- 1 14-ounce can chickpeas, drained and rinsed
- 1 clove garlic minced (approximately 1/2 teaspoon)
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- 1 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 350°F (175°C). Carefully remove the outer papery skins from the two heads of garlic, ensuring the cloves remain intact. Trim approximately the top quarter of each garlic head to expose the cloves. Wrap the garlic tightly in aluminum foil and place it on a baking sheet. Roast in the preheated oven for approximately 1 hour, or until the garlic becomes tender and caramelized. Allow the garlic to cool for about 10 minutes before handling.
- Prepare the crispy garlic chips. While the garlic is roasting, heat 2 tablespoons of olive oil in a small skillet over medium-low heat. Add the thinly sliced garlic cloves and cook gently, stirring occasionally, until they become golden and crisp, approximately 12 to 15 minutes. Carefully transfer the garlic chips to a paper towel-lined plate using a slotted spoon. Reserve the garlic-infused oil for later use.
- Extract the roasted garlic. Once the roasted garlic has cooled, gently squeeze the softened cloves from their skins into a small bowl. You should have approximately 1/4 cup of roasted garlic.
- Prepare the lemon-water and tahini mixtures. In a small bowl, combine the fresh lemon juice and 1/4 cup of water. In a separate bowl, whisk together the tahini and the reserved garlic-infused olive oil until smooth.
- Process the chickpeas and garlic. In the bowl of a food processor, combine the drained chickpeas, roasted garlic cloves, minced raw garlic, salt, and cayenne pepper. Process the mixture for approximately 15 seconds, until it forms a coarse paste. Scrape down the sides of the bowl to ensure an even blend.
- Incorporate the liquid ingredients. With the processor running, slowly drizzle the lemon juice and water mixture through the feed tube in a steady stream. Pause to scrape down the sides of the bowl as needed. Continue processing for 1 minute to allow the ingredients to emulsify.
- Add the tahini-oil blend. With the machine running, gradually pour the tahini and olive oil mixture into the processor. Blend for an additional 1 to 2 minutes, or until the hummus achieves a smooth and creamy consistency. Scrape down the sides of the bowl as needed to ensure thorough blending.
- Garnish and rest. Transfer the hummus to a serving bowl. Sprinkle the prepared crispy garlic chips and minced fresh parsley over the top. Cover the bowl with plastic wrap and allow the hummus to rest at room temperature for at least 30 minutes to allow the flavors to meld.
- Serve. Prior to serving, drizzle the surface of the hummus with a light additional coating of olive oil. Serve with pita bread, fresh vegetables, or your choice of accompaniments.
Notes
To ensure this roasted garlic hummus remains entirely gluten-free, serve it with certified gluten-free crackers, gluten-free pita chips, or a variety of fresh-cut vegetables such as carrots, celery, cucumbers, and bell peppers. Confirm that all packaged ingredients, including tahini and canned chickpeas, are labeled gluten-free to avoid any potential cross-contamination.