Go Back
- 1 cup dried chickpeas (or 1 can of chickpeas, drained and rinsed) - 1 bulb of garlic - 2 tablespoons tahini - 3 tablespoons extra-virgin olive oil - 2 tablespoons fresh lemon juice I love using dried chickpeas for this recipe, but canned ones work well too. Dried chickpeas need soaking, so plan ahead. The garlic is key; roasting it gives a sweet and rich flavor. - 1 teaspoon ground cumin - Salt and pepper to taste - Fresh parsley (for garnish) - Paprika (for garnish) Cumin adds warmth, while salt and pepper enhance the taste. Fresh parsley brings color and a bright touch. A sprinkle of paprika makes it look great. - Additional spices (like cayenne or paprika) - Olive oil alternatives Feel free to experiment! A pinch of cayenne adds heat. For olive oil, you can try avocado oil for a different flavor. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Take a whole bulb of garlic and slice off the top. This lets the heat get to the cloves. - Drizzle a little olive oil on top of the garlic. This adds flavor and helps it roast well. - Wrap the garlic in aluminum foil to keep it from burning. - Roast in the oven for 30-35 minutes until the cloves are soft and golden. - Once done, let it cool before handling. Squeeze the roasted cloves out of their skins. - You can use dried chickpeas or canned. Dried chickpeas need more time. - If using dried chickpeas, soak them in water overnight. This helps them cook faster. - The next day, drain and rinse the soaked chickpeas. - Cook them in boiling water for about 1 to 1.5 hours until they are tender. - If you are using canned chickpeas, just drain and rinse them. They are ready to use. - In a food processor, mix the cooked chickpeas, tahini, roasted garlic, olive oil, lemon juice, and cumin. - Add salt and pepper to taste. This blend will make the hummus flavorful. - Start blending the mixture. Slowly add water until it becomes smooth and creamy. - This process may take about 2-3 minutes. Keep blending until you reach your desired texture. - Taste the hummus and adjust the seasoning. If it's too thick, add more water. How to make hummus creamier? To make your hummus creamy, use a food processor. Blend the chickpeas and roasted garlic well. Add olive oil and water slowly. This helps create a smooth texture. You can also use ice water for an extra creamy touch. Common mistakes to avoid Avoid skipping the blending time. Blend for at least two to three minutes. Not adding enough water can lead to thick hummus. Make sure to taste as you go. Adjust salt and lemon juice until it’s just right. Suggested spices and herbs to add Try adding cumin for warmth. You can also include smoked paprika for a smoky flavor. Fresh herbs like cilantro or basil can enhance the taste. A pinch of cayenne pepper adds heat if you like spice. Using different oils for variations You can swap olive oil with avocado oil for a richer taste. Flavored oils, like chili oil, can bring a unique twist. Experimenting with oils adds fun to your hummus. Creative ways to serve hummus Serve your hummus in a shallow bowl. Create a swirl with a spoon and drizzle olive oil on top. Garnish with parsley and paprika for color. You can serve it with veggie sticks or pita chips for a fresh look. Pairings with breads, veggies, or crackers Hummus pairs great with warm pita bread. Fresh veggies like carrots, cucumbers, and bell peppers are perfect dippers. You can also try it with crunchy crackers for a nice contrast. This dip is versatile and fun to enjoy! Pro Tips Soak for Better Texture: If using dried chickpeas, soaking them overnight not only reduces cooking time but also enhances the final texture of the hummus, making it smoother. Roast Garlic for Sweetness: Roasting garlic mellows its flavor and adds a sweet, caramelized note to your hummus. Don't skip this step for a richer taste! Adjust Consistency with Water: Gradually add water while blending to achieve the desired creaminess. Start with less and add more as needed to prevent it from becoming too runny. Garnish for Presentation: A drizzle of olive oil and a sprinkle of paprika and parsley not only enhance the flavor but also make your hummus visually appealing. {{image_2}} You can play with flavors in hummus. Try adding roasted red peppers for a sweet twist. They add a nice color and depth to the dish. Incorporating olives or sun-dried tomatoes gives a briny kick. These additions make hummus lively and fun to eat. This hummus is easy to adapt for different diets. It is already vegan and gluten-free. To make it nut-free, use sunflower seed tahini instead of regular tahini. This option keeps the dip creamy and delicious without any nuts. You don’t have to stick with chickpeas. You can explore using white beans or black beans instead. Each bean brings its own flavor and texture. White beans create a creamier hummus, while black beans give a richer taste. Using different legumes also adds nutritional benefits, like extra fiber and protein. Experimenting can lead to new favorite dips! To store leftover hummus, I recommend placing it in an airtight container. This keeps it fresh longer. Make sure to cover the surface with a little olive oil. This helps to prevent drying. You can use glass or plastic containers for storage. Glass containers are great because they do not absorb odors. If you want to save hummus for later, you can freeze it. Spoon the hummus into freezer-safe containers. Leave a little space at the top for expansion. It’s best to use small portions. This way, you only thaw what you need. When you’re ready to use it, place the container in the fridge to thaw overnight. You can also thaw it in warm water for a quicker method. Once thawed, give it a good stir and add a little olive oil if needed. In the fridge, hummus lasts about 4 to 7 days. Be sure to check for any signs of spoilage. If you see mold or an off smell, it’s time to toss it. If the hummus starts to separate, that’s normal. Just stir it up before serving. Always trust your senses when it comes to food safety. To make hummus creamy, blend the chickpeas well. Use a food processor for this. Add water slowly while blending. This helps reach a smooth texture. If it’s too thick, keep adding water until it’s just right. Also, roasted garlic adds a rich and creamy flavor. Yes, you can use store-bought tahini. It saves time and still tastes great. However, homemade tahini may have a fresher taste. Store-bought may also have added oils or preservatives. Always check the label to find a good brand. You can serve hummus with many tasty things. Some popular options include: - Fresh veggies like carrots, cucumbers, and bell peppers - Pita bread or pita chips - Crackers or tortilla chips - Grilled meats or kebabs - A variety of cheeses Create a platter with these items for a fun snack or meal. This blog post provided a simple guide to making delicious hummus. You learned about key ingredients like chickpeas, garlic, and tahini. I shared step-by-step instructions for roasting garlic and blending hummus. I also included tips for the right texture and ways to serve it. Don't forget to explore different flavors and storage methods. Hummus is easy to customize and fun to enjoy with friends. With a little practice, you’ll create a tasty dip for any occasion.

Creamy Roasted Garlic Hummus

A smooth and creamy hummus made with roasted garlic and tahini, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 1 cup dried chickpeas (or 1 can of chickpeas, drained and rinsed)
  • 1 bulb of garlic
  • 2 tablespoons tahini
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • as needed water
  • for garnish fresh parsley
  • for garnish paprika

Instructions
 

  • Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the whole garlic bulb to expose the tops of the cloves. Drizzle with a little olive oil and wrap in aluminum foil. Roast in the oven for 30-35 minutes until the cloves are soft and caramelized. Remove from oven and let cool.
  • Prepare Chickpeas: If using dried chickpeas, soak them overnight in water. The next day, drain and rinse, then cook them in a pot of boiling water for about 1 to 1.5 hours or until tender. Drain and set aside. If using canned chickpeas, simply drain and rinse them.
  • Make the Hummus: In a food processor, combine the cooked chickpeas, tahini, 2 tablespoons of olive oil, roasted garlic (squeeze the cloves out of their skins), fresh lemon juice, ground cumin, salt, and pepper.
  • Blend: Start blending the mixture, gradually adding water until you achieve a smooth and creamy consistency. This can take about 2-3 minutes of blending. Adjust seasoning to taste.
  • Taste & Adjust: If the hummus is too thick, add a little more water until you reach your desired creaminess. Adjust the lemon juice, salt, or other spices if necessary.
  • Serve: Transfer to a serving bowl, drizzle with a bit more olive oil, and sprinkle paprika and finely chopped parsley on top for garnish.

Notes

For a smoother texture, blend longer and add more water as needed.
Keyword appetizer, dip, garlic, hummus