Roasted Garlic Hummus
If you're looking for an easy, creamy and dreamy hummus recipe then look no further. I love to make this for the week to eat as a snack or to add to my protein bowls. Honestly, I could eat this by the spoonful. There are a few tips that I do that helps make my hummus extra smooth.
I love a nice garlicky hummus, but I love to tone it down slightly by roasting the garlic cloves before before blending. There are a ton of different ways that you can pivot this recipe to appeal to whatever you're in the mood for. I like to also add in chipotle peppers for a smokier orange hummus or beets for a pretty pink hummus.
For garnish I used chopped parsley, olive oil, and smoked paprika. Other options are olives, minced garlic, jalapeños, crispy garlic oil, cilantro, mint, and the list goes on. Literally you could really put whatever you want on top since hummus is such a nice complimentary dish.
After many trials and research, the key to getting the creamy consistency is to boil your garbanzo beans beforehand. Some people say to add a tbsp of baking soda, but to be honest I haven't noticed the difference in using it. After boiling the beans, let them cool to room temperature before blending with your other ingredients.
In the end, there are a few key ingredients in hummus that help you make a good hummus almost every time. Obviously we have our garbanzo beans, then we need tahini, lemon, and olive oil. With those ingredients you can easily make a hummus.
Prep Time: 10 Mins
Cook Time: 25 mins
Servings: 8 Servings
2 cans garbanzo beans
1 cup tahini
4-6 garlic cloves, roasted
1 lemon, juiced
1/2 teaspoon cumin
Sprinkle of smoked paprika for garnish
Fresh Parsley for garnish
1 cup cold water
Preheat oven to 400 - when ready wrap your garlic cloves covered in olive oil in foil and let them bake for 20-25 mins or until tender. These will look nice and golden brown when they are ready. If you choose to use raw garlic instead, you may want to use less garlic since raw is more potent.
Boil your beans in enough water that fully covers them. Once they start to boil, turn the heat down to low for about 20 mins.
After your beans have cooled and you have roasted your garlic, you can begin to process your hummus.
Start by blending your tahini and lemon to create a creamy paste. Add in garbanzo beans, garlic, cumin, and 2tbsp olive oil.
Slowly add in your water to avoid adding too much. I like to use cold water to help reach the creamy consistency.
Once fully blended, plate the hummus and garnish with olive oil, parsley, and smoked paprika.
Eat with your favorite pita and vegetables!