Hummus is an Eastern Mediterranean dip or spread made from cooked, mashed chickpeas or other beans, and blended with tahini, olive oil, lemon juice, garlic, and salt. This Classic Roasted Garlic Hummus is absolutely delicious, and is easy to make.
Ingredients for Classic Roasted Garlic Hummus:
I used the following ingredients for this incredible hummus: Chickpeas, tahini, sour cream, roasted garlic, fresh lemon juice, olive oil, and salt. The reason that I used roasted garlic was to produce a milder garlic flavor.
I started by roasting a whole garlic bulb. To do this, I preheated the oven to 400° F. While the oven was heating up, I cut about ¼ off the top of the garlic and drizzled it with about a teaspoon of olive oil. I popped it into the oven for about 30 minutes – a perfectly roasted bulb of garlic.
While the garlic was roasting, I drained and rinsed the chickpeas, reserving some of the liquid. Next, I peeled the skins off the chickpeas. This is really easy to do – just pinch the chickpeas between your fingers and the skins pop right off. This may seem an overkill, but it’s totally worth the effort of getting rid of the skins. Otherwise, you’ll never achieve the totally creamy texture of the hummus.
Once the garlic had cooled, I added all of the ingredients to the food processor fitted with the steel blade. I processed the hummus. Part way through, I added several tablespoons of the reserved chickpea liquid to achieve the perfect, creamy texture.
I ended up with about 2 cups of incredible Classic Roasted Garlic Hummus. I served the hummus with pita chips and honestly, couldn’t stop eating it. The Master Taste Tester dug in as well. Yum!
Classic Roasted Garlic Hummus
- 15.5 ounce can chickpeas or garbanzo beans, drained (reserve liquid) and rinsed
- 1 Tablespoon tahini
- 2 Tablespoons plain yogurt or sour cream
- 2 cloves roasted garlic
- 2 Tablespoons fresh lemon juice about ½ lemon
- 3 Tablespoons olive oil
- ¼ teaspoon salt
- Remove skins from chickpeas by pressing between fingers.
- Combine all ingredients in food processor fitted with steel blade. If hummus is too thick, add some of the reserved liquid from the chickpeas, and blend again until desired consistency is reached. You could also add one more tablespoon of yogurt or sour cream to make it creamier.
- If desired, garnish with a drizzle of olive oil and paprika, or toasted pine nuts or black olives.
- Refrigerate until ready to serve.
- Serve with pita chips or crackers.
- Yield: 2 cups.