Best Roasted Garlic Hummus Recipes

ROASTED-GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
• Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

ROASTED GARLIC AND RED PEPPER HUMMUS

Steps:

• Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
• Roughly chop the red peppers, saving about a tablespoon for garnish.
• Squeeze roasted garlic into a blender.
• Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
• Process until smooth.
• Drain and rinse chick peas, then add to blender.
• Blend until smooth.
• Taste and adjust salt using the full tsp if needed.
• Scrape hummus into a small bowl with a lid.
• Drizzle a little olive oil over the top.
• Chop the reserved red pepper and place on the center of the hummus.

ROASTED EGGPLANT AND GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
• Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
• Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

FULLA'S ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
• Bake garlic in the preheated oven until softened, about 50 minutes.
• Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.

EDAMAME ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim about 1/4 inch off the top of the garlic bulb, to expose the cloves; drizzle with 1 tablespoon olive oil and wrap in aluminum foil.
• Bake in the preheated oven until soft, about 1 hour. Let cool until easily handled, about 10 minutes.
• Squeeze roasted garlic cloves into a food processor. Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and salt. Process until smooth, adding more oil if needed, about 3 minutes. Transfer to a serving dish and sprinkle with smoked paprika.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

SUNNY'S EASY ROASTED GARLIC AND PUMPKIN HUMMUS

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
• For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
• For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.
• Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.

ROASTED GARLIC HUMMUS WITH TAHINI

Steps:

• If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it. Place the bulbs into an oven proof dish and wrap snugly with foil (or maybe you have a garlic baker, even better!). Roast in a 375 degree oven for about 40 minutes. Tops should be nicely brown but not burnt. Let cool.
• Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes, and you're done!

ROASTED GARLIC CILANTRO JALAPENO HUMMUS

Steps:

• 1. Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
• 2. When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
• Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
• Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
• Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
• Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

ROASTED GARLIC HUMMUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
• Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
• Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
• Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
• Split pita rounds and cut into quarters. Place on a baking sheet.
• Place under the preheated broiler until crisp, 2 to 3 minutes.
• Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.

ROASTED GARLIC SPINACH HUMMUS

Steps:

• Put the chickpeas in a food processor & pulse 5-10 times.
• Add the the rest of the ingredients.
• Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
• Taste and adjust the seasoning (I often find I like to add much more lemon juice).
• Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
• Refrigerate for up to a couple days or freeze for months.

ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
• In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks.
• In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
• Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice.

ROASTED GARLIC GREEN HUMMUS

Steps:

• Blend chickpeas, olive oil, tahini, lemon juice, spirulina, garlic, salt, and chipotle chile powder together in a blender or food processor until smooth. If hummus appears thick, gradually blend in reserved chickpea liquid until desired consistency is reached.

ROASTED-GARLIC WHITE BEAN HUMMUS

Steps:

• Heat oven to 350°F. Cut 1/2-inch slice off top of garlic bulb. Drizzle oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly.
• Squeeze garlic into food processor. Add beans, reserved bean liquid, lemon juice and salt. Cover and process until uniform consistency.
• Spoon dip into serving dish. Sprinkle with parsley. Serve with pita bread wedges.

ROASTED GARLIC SOYBEAN HUMMUS

Steps:

• Preheat broiler.
• Broil garlic cloves for 5 to 10 minutes, or until they just begin to brown and can be pierced easily with a fork.
• In a food processor, combine garlic with soybeans, tahini, olive oil, lemon juice and parsley.
• Blend until smooth, adding salt to taste and water or broth to reach desired consistency.

ROASTED GARLIC HUMMUS

Steps:

• Add everything except the oil to a food processor outfitted with a blade.
• With the food processor running, slowly drizzle in the olive oil.
• Allow the food processor to run for a few minutes until the hummus is smooth and creamy.
• It's best to refrigerate it overnight to allow the flavors to mingle, but it can be served right away. If you're using canned chickpeas, one 15 1/2 ounce can, undrained should do it for you!

GLUTEN-FREE ROASTED GARLIC WHITE BEAN HUMMUS

Steps:

• Heat oven to 350°F. Cut 1/2-inch slice off top of garlic bulb. Drizzle oil over garlic bulb. Wrap garlic in foil. Bake 50 to 60 minutes or until garlic is soft when pierced with a knife; cool slightly.
• Squeeze garlic into food processor. Add beans, reserved bean liquid, lemon juice and salt. Cover and process until uniform consistency.
• Spoon dip into serving dish. Sprinkle with parsley. Serve with gluten-free crackers or vegetables.

HUMMUS WITH ROASTED GARLIC

Steps:

• Start by roasting the garlic. Cut garlic in half, by turning garlic on it's side, and slicing straight down. wrap 1 half in aluminum foil, and place in oven for 30 mins at 375 degrees. Pour about 1 tablespoon of oil into a large pan at medium heat. When oil is heated add diced green onions. Saute for about 1 minute, and add chickpeas, soy sauce, balsamic vinigar, and pepper. Mix and cover for about 3 mins. Uncover, and saute for another minute, then remove from heat. In food processor combine chickpea mixture, lemon juice, tahini, sesame seeds, and about 1 tablespoon of olive oil. Take roasted garlic and squeeze out the roasted cloves, and place in food processor with other ingredients. blend all ingredients thoroughly in processor until mixture is smooth. Use more or less olive oil to reach desired consistency. hummus should be thick not runny. Place hummus mixture in small serving bowl, and garnish with olives. drizzle olive oil over the top and serve with warmed pita bread on the side for dipping. Enjoy!

ROASTED GARLIC HUMMUS

Steps:

• Cut garlic head in half crosswise. Rub cut surface with a little of the olive oil. Place garlic head halves, cut side down, in an 8 or 9-inch pie pan; cover pan tightly with foil.
• Bake garlic in a 400° oven until garlic is soft when pressed, about 40 minutes.
• Squeeze garlic cloves from skin; discard skin. In a blender or food processor, puree garlic. Add remaining olive oil, the garbanzos and lemon juice. Whirl until smooth, scraping container sides as needed. Add salt and pepper to taste. Scrape into a bowl and serve with crackers, breadsticks, pita crisps or raw vegetables.