If you like classic homemade hummus, this roasted garlic hummus is kicked up a couple notches. Creamy. Sweet. Smoky. And, just a touch spicy.
Another day, another hummus dip, y’all!
This time, cooked chickpeas—skins removed for a smooth dip—share the glory with two heads of garlic.
If you have any Mediterranean blood in you, garlic probably doesn’t scare you. But if you just screamed, that’s a lot of garlic!! Hear me out.
Once roasted, garlic’s irritating pungency is replaced with a rich, sweet, and smoky flavor. And here, it lends it’s glorious flavor to the neutral-tasting chickpeas. Add in earthy tahini, and a little zing from sumac and za’atar…Heaven!
Now, removing the chickpea skins, as I do in this tutorial, may seem a little persnickety. It’s the way to go, if you want a silky-smooth roasted garlic hummus. Not feeling it? Be the daredevil who could care less, and just leave the chickpea skins on (case in point, my roasted red pepper hummus.) You’ll have a rougher, more rustic dip. Delicious, still.
BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!
- 2 heads garlic
- Private Reserve Greek extra virgin olive oil
- 2 1/2 cup cooked chickpeas (or from canned), skins removed, if possible
- 4 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water, more as needed
- 1 tsp sumac
- 1/2 tsp cayenne pepper, optional
- 1 tsp za’atar spice
- 3 tbsp chopped fresh parsley, for garnish
- Toasted pine nuts, for garnish
- Crumbled feta cheese, for garnish
- Preheat oven to 425 degrees F.
- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that’s large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then separate the cloves and peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za’atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
- Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!
- Recommended for this Recipe Our Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). And from our all-natural spice collection ground sumac and za’atar spice blend.
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