Roasted Garlic Hummus
Creamy delicious roasted garlic hummus is an easy addition to any appetizer spread!
Ingredients
Roasted Garlic
- 1 large head fresh garlic
- 2 tablespoon olive oil
Hummus
- 1 can 15 oz can chickpeas – drained reserve the liquid
- Juice from ½ lemon
- 1 tablespoon Tahini optional
- ¼ teaspoon ground cumin
- salt & pepper to taste
- 2 tablespoon olive oil
- 2-3 tablespoon reserved chickpea liquid
- Roasted Garlic Cloves
- 1 teaspoon chives + pinch of red pepper flakes for garnish
Instructions
For the Roasted Garlic
- Preheat oven to 400-degrees and cut off about ¼ inch of the top of the garlic to expose garlic. (It's ok if you aren't able to cut off every clove.)1 large head fresh garlic
- Place the head of garlic on top of a sheet of foil and drizzle olive oil over the garlic.2 tablespoon olive oil
- Wrap in the foil and bake for about 40 minutes.
- Allow to cool completely before handling.
- Carefully remove the skin and discard. Keep the roasted cloves for the hummus.
For the Hummus
- In a food processor, combine the chickpeas, lemon juice, salt, pepper, tahini, cumin and pulse for a couple of minutes. Scrape down the sides and bottom of the food processor.1 can 15 oz can chickpeas – drained, Juice from ½ lemon, 1 tablespoon Tahini, ¼ teaspoon ground cumin, salt & pepper to taste, 2-3 tablespoon reserved chickpea liquid
- Pulse again for another minute and scrape down the sides once again.
- Add the olive oil and all the cloves of garlic, Pulse again in the food processor until smooth and creamy and add additional olive oil as needed.Roasted Garlic Cloves
- Serve in a dish and drizzle with extra olive oil. Garnish with red pepper flakes and chopped chives, if desired.1 teaspoon chives + pinch of red pepper flakes for garnish, 2 tablespoon olive oil