Hummus is another one of those dips that I just can’t get enough of. And much like my experience with french onion dip, my purchases of hummus have gotten a little out of control. So just as I created my own version of Caramelized French Onion Dip, I decided to make my own hummus. Roasted garlic hummus to be exact. Creamy, nutty and garlicky, just how I like it.
In my quest to make this hummus garlicky, I roasted a whole bulb of garlic, pureed it with the other ingredients and patted myself on the back, I finally made hummus. With my new found sense of accomplishment I rushed a sample to my ever eager taste tester, Ryan. He takes one bite and says “Mmm. That will be good when you add the garlic.” BUGGERS. I think he knew he said something wrong at that moment as the smile faded from my face and I said “But I already added the garlic.” His attempt at a save was sweet “Oh no, its good I really like it. I can taste the garlic now.” But it fell on deaf ears. I was already contemplating how to make it even more garlicky.
Should I roast another bulb of garlic? No, I don’t have time. Should I add raw garlic? No that would be too much garlic. Add garlic powder? No, I want the real stuff. Finally, I decided to mince up a couple of cloves, saute them in olive oil and then stir the garlic olive oil into the hummus. One more taste from my taste tester and I knew I hit the nail on the head this time.
Roasted Garlic HummusPrint Recipe
Roasted Garlic Ingredients:
- 1 bulb garlic
- 1 tablespoon butter
- 1 teaspoon lemon juice, divided
- kosher salt
- 1 (15.5 ounce) can garbanzo beans, juice reserved
- 2 tablespoons tahini
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
When the garlic is cool enough to touch, use a fork to remove the cloves and add them to the food processor. Next add garbanzo beans, tahini and lemon juice. Puree until smooth. Add 3 tablespoons of reserved garbanzo bean juice. Puree. If you would like a thinner dip, add a little more of the reserved juice.
Transfer hummus to a bowl, stir in kosher salt.
In a small saucepan heat olive oil over medium heat. When hot, add minced garlic and cook for 30-60 seconds or until fragrant but not browned. Pour garlic oil into hummus. Stir. Sprinkle with paprika. Serve.
Scoop up with veggies, pita chips or a spoon and enjoy!