Smooth Hummus with Roasted Garlic! This mediterranean hummus appetizer is filled with amazing garlic flavor and the smooth texture of chickpeas will knock your socks off. With step by step photos you are going to be a Smooth Hummus Master in no time!
How to make hummus smooth
In this homemade hummus recipe I will show you how to make hummus that is ultra-smooth with creamy texture – smoother than the store bought hummus! And possibly even smoother than authentic hummus version.
I’m not a big fan of store-bought versions of hummus, because they are full of preservatives (hello citric acid which by the way is not derived from citrus at all contrary to its name!) and often lack deep flavor. So what if you want hummus that is flavorful and pure? This hummus recipe teaches you how to make ultra-smoothie hummus and uses roasted garlic and fresh lemon juice to provide an amazing taste and flavor!
A HOMEMADE HUMMUS RECIPE
If you’ve ever had store bought store made hummus or even hummus from a chain Greek restaurant, you will be amazed how different homemade one is. The main difference is the texture of the chickpeas– because homemade hummus is made with naked chickpeas!
Naked chickpeas are those with skins removed. And yes, to achieve smooth hummus you need to do it by hand. For one can of chickpeas, you’re looking at about ten minutes. Since we are using two cans of chickpeas here, extra twenty minutes of soothing chickpea skin removal time is what will make this homemade hummus so smooth!
I think hummus is one of those things that many people don’t think to make, assuming it is really tedious and takes ages. But in reality the Mediterranean hummus takes minutes to make (literally 5 minutes once you are past the chickpea skin removal process).
How to roast garlic for hummus
- Preheat the oven to 375 degrees F.
- Slice off the top each head of garlic to expose some of the cloves inside. The head of garlic is the side that doesn’t have roots. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes. Perfect flavor and texture for the smooth hummus recipe!
Secret to making smooth hummus
Removing the tough skins from the garbanzo beans result in a far creamier hummus. There are two methods to accomplish this.
Method One is to work with each individual chickpea – this method takes a total of 20 minutes = 10 per each of 2 cans.
Method Two is to toss the rinsed and drained chickpeas with baking soda (1½ teaspoons per 15-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away.
How to serve hummus appetizer?
Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with paprika, warmed whole chickpeas and chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Always allow hummus to come to room temperature before serving.
So….what do you think? Have I convinced you to give homemade hummus recipe a go? I promise it is WORTH IT! It tastes absolutely incredible. You will be amazed! Try it as an appetizer during this holiday season -your guests will be truly impressed.
Added bonus: Best standby refrigerator healthy dipping snack ever and super healthy (350 calories for a bowl!)
Homemade hummus is a fantastic dip to keep in your refrigerator because you can throw in whatever veggies you have and voila! You have a complete HEALTHY snack!
Recommended equipment to make ultra smooth hummus
Food processor, such as this Cuisinart 12 cup brushed stainless steel one.
Lemon zester, such as this one that can also be used to grate cheese.
More delicious appetizers:
Baked Brie Bread Appetizer
Warm and Cheesy Muffuletta Dip
Mediterranean Bread
This mediterranean hummus appetizer is filled with amazing garlic flavor and the smooth texture of chickpeas will knock your socks off.
- 2 15-ounce cans chickpeas
- 2 tbsp extra virgin olive oil plus more for garnish
- 1/3 cup tahini (well-stirred)
- 6 garlic cloves (roasted)
- 2 tablespoons freshly squeezed juice
- 1 tsp ground cumin
- 1/16 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/4 cup water
- Paprika and fresh minced parsley for garnish
Preheat the oven to 375 degrees F.
Slice off the top each head of garlic to expose some of the cloves inside. The head of garlic is the side that doesn't have roots. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 40 minutes.
Skin the chickpeas by taking each chickpea and gently squeezing it to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
Reserve about 15 whole chickpeas for garnish.
Outfit your food processor with a blade attachment.
Place chickpeas to the food processor and process for 1 minute. Blend the chickpeas until powdery clumps form, scraping down the sides.
Next add tahini, roasted garlic, lemon juice, olive oil, salt, cumin, and cayenne pepper into the processor. Add water last. Process the mixture until it becomes a smooth, creamy hummus.
Taste the hummus and add more salt, cumin or lemon juice if desired.
Transfer hummus to a shallow bowl and create a well in the center with a spoon. Garnish with a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Add reserved chickpeas near the center of the hummus and serve with pita, crackers, or fresh vegetables for dipping.
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