When we first started this blog we created a master list of recipes we wanted to feature. Many of them we have shared and many of them are still waiting for their time. One of the things on the top of our list was homemade hummus. Kelly, Cliff, and I are huge fans of hummus. HUGE! I had only ever made my own hummus once before and it was just ok. Actually, it was a big disappointment. It is never good when you make something from scratch and then decide that the store bought version is better. Anyway, since we didn’t have a good recipe for hummus it kind of sat on the back burner and we continued with our store bought hummus.
Then, we found THE recipe. The recipe that would replace the store bought version forever. It met all of our requirements: garlic-y, easy, tasty. You know when you find a great recipe and there is no longer a reason to search for a better one? You already have the best, why keep looking? Well, that is this recipe for us. Our search is over. We have found the best roasted garlic hummus recipe out there.
We made this recipe at Kelly’s apartment. Her roommate, Alana, is our official taste tester. But Alana does not like garlic. (I know, it is totally crazy) So when she saw how much garlic (2 heads + 2 cloves) was going into this hummus I think she was a little concerned. But she takes her taste testing duties very seriously and gave it a try anyway. I guess you know how the story ends. She loved it! Of course. Was there ever any doubt? I think I am immune to garlic. But for me, the garlic flavor was not that strong. Everything about the recipe was perfect. I would not change a thing. If you are looking for a great garlic hummus recipe, this is it!
2 heads garlic, roasted
2 Tablespoons extra-virgin olive oil, plus extra for drizzling
2 garlic cloves, thinly sliced
2 lemons, juiced
¼ cup water
6 tablespoons tahini, stirred well
1 14 ounce can of chickpeas, rinsed and drained
½ teaspoon salt
pinch of cayenne
chopped parsley for garnish
pine nuts for garnish
If you have not already roasted your garlic begin with that. Remove the tops of 2 heads of garlic and place in foil. Drizzle with oil and seal the foil packet. Place in a 350 degree oven for about 1 hour. You want the garlic to be very soft. Thinly slice 2 cloves of garlic and lightly brown on the stove top with about 2 tablespoons of olive oil. Watch this very closely because the garlic will burn. Remove the garlic from the pan and reserve the olive oil. Once the roasted garlic has cooled remove it from the skin. Just squeeze the garlic paste out. In a bowl combine the water and lemon juice. In another bowl combine the tahini and reserved olive oil. Rinse and drain the chick peas and place them in the food processor with the roasted garlic, salt, and cayenne pepper. Process until smooth. Add the lemon juice and water. Continue processing. Add the tahini and reserved olive oil. Continue to process. Taste and adjust seasoning as needed. Transfer to a serving bowl and garnish with the browned garlic ships, and parsley. We also added some pine nuts. Drizzle with olive oil. Serve with pita chips and/or vegetables.
Source: Curvy Carrot