Roasted garlic hummus
Rich, creamy and packed with flavour, this roasted garlic hummus is an easy homemade dip that is perfect for sharing. Roasting the garlic transform its sharp bite into a mellow, sweet flavour that blends beautifully with chickpeas, tahini, cumin, lemon juice and olive oil.
Servings: 8 portions
Ingredients
Roasted garlic
- 1 whole garlic
- 1 tsp olive oil
Hummus Base
- 800 g chickpeas garbanzo beans (canned, cooked)
- 3 tbsp Lemon juice
- 3 tbsp Tahini
- 2 tbsp Cumin
- 1 tsp salt
- 6 tbsp Olive oil
- 5 tbsp vegetable oil or other neutral oil
- Optional aquafaba
Instructions
Roasted garlic
- Set the oven to 200 °C (400 °F)
- Cut the top of 1 whole garlic and place in an oven safe bowl.
- Drizzle 1 tsp olive oil over the garlic and place in the middle of your heated oven.
- Roast in the oven for 20 min, until the garlic has soften.
Hummus
- Drain 800 g chickpeas but save the aquafaba (see pro tip below).
- Juice 3 tbsp Lemon juice
- Press your roasted garlic from its outer shell into a standing mixer.
- Add 3 tbsp Tahini, 2 tbsp Cumin, 1 tsp salt, 6 tbsp Olive oil, 5 tbsp vegetable oil into the mixer.
- Lastly add the chickpeas.
- Mix all ingredients until reached desired consistency, about five to ten minutes depending on your mixer.
- Once thoroughly mixed, if the hummus feels too thick, add a bit of the aquafaba to thin the hummus to your desired consistency.
- Taste and add more lemon juice, cumin or salt depending on your preferences.
Notes
Tips: When using a standing mixer, add the runny ingredients first, your oil, tahini, lemon juice, to avoid chickpeas getting stuck in the bottom and for easier mixing.
Tips: Save the aquafaba from the chickpeas to make vegan mareunges.