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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 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
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.
Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sodium: 120mg | Potassium: 59mg | Vitamin A: 0.3% | Vitamin C: 4.9% | Calcium: 2% | Iron: 3.2%