Creamy Roasted Garlic Hummus
It has been hot here lately, and I haven’t felt like cooking, so I decided to prepare a smorgasbord for dinner. I found an easy creamy roasted garlic hummus recipe on Confetti and Bliss that looked intriguing because it included a step to remove the skins from the garbanzo beans before blending, which makes the hummus extra creamy, which is something I’ve never done before. This hummus turned out delicious! It had a nice roasted garlic and lemon flavor and was the creamiest hummus I’ve ever made! This easy hummus recipe tasted great with fresh vegetables, crackers, and warm flatbread.
Creamy Roasted Garlic Hummus
Ingredients:
- 1Â bulb of garlic roasted
- 1 (15-oz can) of garbanzo beans (chickpeas), reserve ¼ cup of liquid, and drain the rest
- 2¼ tsp baking soda
- 2½ tbsp fresh lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil, plus more for drizzling on roasted garlic slices
- ¼ tsp cumin
- ¼ tsp paprika
- Sea salt and freshly cracked pepper, to taste
How to Make Creamy Roasted Garlic Hummus
Prepare the roasted garlic – click here for the instructions. Once cooled, carefully remove the skins from the garlic cloves, keeping them whole, and set them aside.
To remove the skins from the garbanzo beans, place the drained chickpeas in a large skillet over medium heat. Add the baking soda, then stir to combine. Cook, stirring often, for 3-4 minutes.
Transfer the beans to a colander and rinse well to remove the baking soda. While rinsing, rub the beans with your fingers to remove the skins.
Pour the beans into a large bowl of cold water. Continue rubbing the beans until a majority of the skins have been removed and floated to the top of the water.
Pour out the water and skins, then add more water. Repeat a few times to remove most of the skins. Drain well.
Make the hummus by combining the garbanzo beans in a food processor. Add the tahini, lemon juice, olive oil, all but three roasted garlic cloves, cumin, paprika, and sea salt & freshly cracked pepper, to taste.
Pulse for a few minutes until creamy and smooth, adding some of the reserved garbanzo bean water if needed. Taste and add more garlic, lemon juice, tahini, or salt to taste.
Pulse again until creamy and smooth. Place into the refrigerator for 30 minutes to allow flavors to mingle.
Meanwhile, slice the remaining three cloves of garlic into thin slivers and place them into a small dish. Drizzle some olive oil on top. Set aside to allow flavors to mingle.
When you are ready to serve the hummus, drizzle the olive oil and sliced roasted garlic on top.
Serve with veggies, rice crackers, and/or flatbread. Enjoy.
Equipment
Ingredients
- 1 bulb of garlic roasted
- 1 (15-oz) can of garbanzo beans, reserve ¼ cup of liquid, then drain the rest
- 2¼ tsp baking soda
- 2½ tbsp fresh lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil plus more for drizzling on roasted garlic slices
- ¼ tsp cumin
- ¼ tsp paprika
- Sea salt and freshly cracked pepper to taste
Instructions
- Once cooled, carefully remove the skins from the garlic cloves, keeping them whole, and set them aside.
- To remove the skins from the garbanzo beans, place the drained chickpeas in a large skillet over medium heat. Add the baking soda, then stir to combine. Cook, stirring often, for 3-4 minutes.
- Transfer the beans to a colander and rinse well to remove the baking soda. While rinsing, rub the beans with your fingers to remove the skins.
- Pour the beans into a large bowl of cold water. Continue rubbing the beans until a majority of the skins have been removed and floated to the top of the water.
- Pour out the water and skins, then add more water. Repeat a few times to remove most of the skins. Drain well.
- Make the hummus by combining the garbanzo beans in a food processor. Add the tahini, lemon juice, olive oil, all but three roasted garlic cloves, cumin, paprika, and sea salt & freshly cracked pepper, to taste.
- Pulse for a few minutes until creamy and smooth, adding some of the reserved garbanzo bean water if needed. Taste and add more garlic, lemon juice, tahini, or salt to taste.
- Pulse again until creamy and smooth. Place into the refrigerator for 30 minutes to allow flavors to mingle.
- Meanwhile, slice the remaining three cloves of garlic into thin slivers and place them into a small dish. Drizzle some olive oil on top. Set aside to allow flavors to mingle.
- When you are ready to serve the hummus, drizzle the olive oil and sliced roasted garlic on top.
It looks indeed very creamy! And bet it’s extremely aromatic with one whole bulb of roasted garlic.
Your hummus looks very good Pam and I’m with you on cooking in the heat. We enjoy hummus but only seem to make it about every five years
I love hummus. I will have to try it with the roasted garlic. Looks very appetizing.
I’m usually too lazy to remove the chickpea skins, but totally agree that when I do, it makes the hummus so much better!
that looks as creamy as buttercream frosting! yum, yum, yum.