I used my Magimix food processor today to make this unbelievably delicious and highly addictive roasted garlic hummus. I can’t even begin to express to you how much I love this hummus! To get an idea of how much I love roasted garlic, when we go out to eat at Italian restaurants much of the time I’ll ask for a side of roasted garlic (to either toss into the pasta or eat all it’s own). Then every now and then at home I will just get the craving for it in the middle of the day out of now where, so I toss one in the oven to eat for a snack. Some of you may be thinking thats a little extreme but to me, not at all. It’s a flavor that is just incomparable. So, when I combine that with another of my favorite things, a creamy and smooth hummus, we know good things are destined to happen, right?
I’ve lived on it for lunch with fresh veggies the past two days. It went fast around here, so two batches were made in two days. And I’m thinking another batch needs to be made again this weekend (and I might even add more garlic because I’m a little obsessed). I just can’t get enough of this hummus.
You have to make it, that’s all I can say :).
Roasted Garlic Hummus and a Giveaway!
- 1 large head garlic
- 2 1/2 Tbsp olive oil, divided
- 1 (15 oz) can chick peas, drained
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 1/2 tsp salt, or to taste
- 1/4 tsp ground cumin
- 2 – 3 Tbsp water
- Chopped fresh parsley and red pepper flakes, for garnish
- Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic. Wrap foil up around garlic and roast 35 – 45 minutes until golden brown. Remove from oven and allow to cool.
- To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 – 4 cloves of the garlic and add remaining (about 10 – 11) to food processor. Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 – 2 minutes longer.
- Plate hummus, make indentation in center and add 1 – 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes. Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.
- Recipe Source: Cooking Classy