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Roasted-Garlic-Hummus

Frank's Ultimate Roasted Garlic Hummus

This roasted garlic hummus is smooth, rich, and seriously hard to stop eating. Roasting the garlic transforms it from sharp to sweet and mellow, giving the hummus a deeper, almost buttery flavor. Blended with chickpeas, tahini, lemon, and olive oil, it hits that perfect balance of creamy, nutty, and bright. It works as a dip, a spread, or something you’ll end up eating straight from the bowl. A drizzle of olive oil and a sprinkle of paprika take it over the top. It’s simple to make but tastes like something you’d get at a great mezze spot. Once you try it, it’s hard to go back to store-bought.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 117
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cooked garbanzo beans
  • 3/4 cup chicken stock
  • 3 Tbsp tahini
  • 3 Tbsp EVOO
  • 2 large head of roasted garlic
  • 1 Juice of 1 or 2 large lemons
  • 1 tsp cumin
  • 1 Tbsp Harissa
  • 1/4 tsp sea salt (to taste)
  • Love garlic? Sauté 5 cloves of chopped garlic and add to mix
  • Garnish with smoked paprika
  • Ancho pepper powder goes well
  • Toasted pine nuts
  • Zatra or Zatran
  • Olives

Equipment

  • Food Processor

Method
 

  1. Follow these steps to roast garlic in the oven:
    - Set the oven temperature to 375°F.
    - Slice off about 1/4 inch from the top of the garlic head, exposing the tops of most of the cloves.
    - Drizzle some olive oil over the garlic and wrap it securely in aluminum foil.
    - Bake the garlic for 40 to 50 minutes, or until the cloves are soft and golden.
    - Let the garlic cool slightly before squeezing out the roasted cloves.
  2. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor.
  3. Rinse and drain cooked chickpeas.
  4. Add beans, chicken stock, and baking soda and cook on med low covered - until beans absorb most of the liquid and become softer (30 min'ish), salt to taste 1/2 tsp'ish then let cool.
  5. Add all ingredients, to the food processor and blend until completely smooth.
  6. Don’t add chickpeas until after you get the tahini emulsified into the lemon juice and garlic!!! Add a tablespoon of cold water and then pulse some more. THEN add the chickpeas. Trust me. It’s the real secret.
  7. Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
  8. Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
  9. Sprinkle with chopped coriander or smoked paprika before serving.

Notes

Serve at room temperature with raw vegetable, flatbread, pita or crackers.
Toppings Suggestions:
Hot smoked Spanish paprika, chopped coriander (cilantro), fresh lemon juice,
fried chickpeas, radishes, and chopped fennel fronds