Roasted garlic hummus is an always popular scrumptious Mediterranean appetizer, dip, spread or side dish that most people love. Another great thing about hummus is that it’s super easy to make.
To save time, roast the garlic in advance while preparing the other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Roasted Garlic Shortcut
RECIPE TIME SAVER TIP
Buy minced roasted garlic available in grocery produce departments to save time while adding gourmet flare to any dish. Substitute 1-3 teaspoons per clove, depending on if you want more or less garlic flavor.
We use this roasted garlic by Christopher Ranch available in the produce department of most grocery stores when it needs to be quick and easy.
And Then There’s Black Garlic
If you plan in advance, black garlic also adds a gourmet touch. Not hard to do… just takes a few week to “cook”. There are cool appliances that can do that for you. Or, you can make your own using a rice cooker.
Foods that Go Great with Roasted Garlic Hummus
The most popular crudités for hummus are carrots, celery, cauliflower
Roasted Veggies for Healthy Finger Food
Our family’s favorite every day food staple is roasted veggies. You can use eggplant, sweet potatoes, potatoes, and zucchini cut into fry shape, for easy finger food.
For even healthier, low cal fare, you can cut broccoli and cauliflower into florets, and brussel sprouts whole, halved or quartered, (depending on size). Top with your favorite mushrooms, again, halved or quartered, and you, along with quartered onions and you’ve got the makings for a wonderful meal or finger food to go along with your roasted garlic hummus.
All Time Favorites for Hummus
Of course the most popular dipper
Roasted Garlic Hummus
- 1 large head garlic
- 3 T. extra virgin olive oil divided
- 115- oz. can chickpeas rinsed and drained
- 3 T. fresh lemon juice
- 1/3 c. tahini
- 3 T. water
- 1 t. ground cumin
- ½ t. cayenne pepper
- Sea salt to taste
- To serve:
- Fresh vegetables: Tomatoes cucumbers, carrots, and/or celery
- Kalamata olives
- High-quality extra virgin olive oil
- Smoked paprika for garnish
- 1. Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
- 2. Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.
- 3. Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- 4. Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Enjoy!
Roasted garlic hummus is a great addition to our air-fried eggplant recipe.
Please let us know how your recipe turns out or if you have any questions, feedback or photos to share.