This easy roasted garlic hummus with chickpeas, tahini, lemon and spices is the perfect dip. But you can also spread it on sandwiches or keep it all to yourself and make it a meal by adding lots of toppings.
With the countless varieties and options of hummus at the grocery, it can make you wonder if it’s worth making it from scratch. I always throw at least a tub in my cart on every shopping trip because it’s one of my favorite snacks with homemade crackers or veggies.
And yes, you should try making it yourself. Nothing beats your own hummus. It’s very fresh and the ingredient list doesn’t have anything extra like citric acid, which lengthens the shelf life of packaged foods. Plus you can experiment with your own spices and additions including roasted garlic.
There is something magical when you pull an entire head of roasted garlic out of the oven. The strong (and wonderful) raw garlic flavor that can hog the spotlight in many dishes takes it down a notch. It purees beautifully with the chickpeas and tahini.
Roasting a head of garlic is very easy. If you’ve never done it, please add it to your to-do list as soon as possible. It will fill your kitchen an irresistible aroma, at least for my fellow garlic lovers out there.
All you have to do cut the top off a whole head of garlic. You want to take off just enough, so that you can see the individual cloves. But don’t cut too far down because you will end up wasting precious garlic.
Then put the garlic head on a piece of foil on a baking sheet. Drizzle it with olive oil, and fold the foil into a loose packet. You can put multiple heads of garlic inside.
Roast at 400 degrees F for 40-45 minutes. The cloves will turn golden and be soft to the point that they are spreadable. They are really wonderful smeared on a piece of crusty bread. You can easily squeeze out the cloves or use a spoon to scoop them out.
This is what you need:
There are so many things you can do with hummus. Don’t limit yourself:
The perfect dip: This one is the most obvious. Spoon the hummus into a small bowl and surround it with roasted or fresh vegetables like carrots, bell peppers and cucumbers. Pita chips, crackers and pretzels are good options for something salty and crunchy. You can garnish the hummus with toasted pine nuts and chopped fresh parsley.
A healthy sandwich spread: It doesn’t matter if it’s warm pita bread or something more basic and sliced, hummus is a healthier choice than mayo or other condiments to slather onto any sandwich.
The hummus bowl: If you’re in the mood for A LOT of hummus, put it into a bowl with plenty of space for toppings. Great options include roasted tomatoes, feta and olives. You can even add a protein like shredded chicken or baked tofu. Then you have turned your hummus into lunch or dinner instead of just an appetizer or snack.
If you have leftover hummus, store it in an airtight container in the refrigerator up to 4 days. I don’t recommend freezing it because it will change the texture and consistency.
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