We love our recipe for The Ultimate Roasted Garlic Hummus and this recipe is delicious perfection! I love roasted garlic and the flavor it adds to this delicious healthy dip! After trying the hummus with the roasted garlic the regular garlic just won’t do!
If you have never made Oven Roasted Garlic Puree check out our easy recipe for it! I always have some in the fridge and I use it for so many other things, I just can’t help it! Once you try it, you will too!
We serve The Ultimate Roasted Garlic Hummus with crackers, bread sticks, pita chips and sliced vegetables. Everything from red or green bell peppers, cucumbers, carrots, celery, cauliflower florets to broccoli florets. All delicious and I love it that they don’t break when you are trying to dip them into the hummus! That drives me crazy!
I love making some of our Baked Pita Chips for scooping out The Ultimate Roasted Garlic Hummus. They will not break either and they taste so good on their own that they go perfectly with the hummus and make this healthy snack or appetizer taste even better!
We have also used cashew or almond butter when we were out of tahini and The Ultimate Roasted Garlic Hummus still tasted great! Such a refreshing change! You really cant go wrong with this recipe. That is what I love about it!
We love this recipe for The Ultimate Roasted Garlic Hummus so much we had to make a video! Have a look below! I think you will be glad you did!
The Ultimate Roasted Garlic Hummus
- 2 cans (19 oz) garbanzo beans, rinsed and drained, reserve liquid
- 1/2 cup tahini, sesame paste
- 1/4 cup olive oil
- 1/4 cup roasted garlic bulbs (2) or garlic, minced
- 2 juice of lemon
- 1 tsp salt
- 2 teaspoons cumin, ground or paprika
- 1/4 cup parsley, chopped optional, more for garnish
- Options, to taste
- 1/4 cup water or reserved liquid from can to thin hummus if desired
- dried crushed red pepper flakes
- hot sauce
Open the can of chickpeas, reserve 1/4 cup of the liquid and set aside. Then rinse beans well with water.
Using a blender or food processor add beans, tahini paste, olive oil, lemon juice, salt, parsley, paprika or cumin. Squeeze the garlic cloves from the bulb of roasted garlic into the bowl or measure out some garlic puree. For the record, I personally prefer to add paprika and my husband prefers adding cumin. Put a spoonful of hummus into a small dish. Taste a little hummus with a sprinkling of paprika added to it and another spoonful with a sprinkling of cumin added. Decide which you like better. Scrape sides and bottom of bowl as needed. Blend until totally incorporated.
Slowly add water or reserved liquid if you prefer a thinner consistency, and blend until you reach your desired consistency. I never add any liquid myself as we prefer a thicker hummus.
Season according to your personal taste with possibly more salt, tahini, garlic etc. After you taste it you will know if you prefer more of anything in it or if you wish to include any of the options.
Serve with crackers, pita chips or prepared vegetables and sprinkled with paprika, parsley or some roasted garlic to decorate. Store homemade hummus in an airtight container and refrigerate for up to one week.