Thursday, January 04, 2007

Creamy Roasted Garlic Hummus

Seeing as it's one of my favorite foods, it's not surprising that I have several dozen hummus recipes. In October I posted my Spicy Hummus recipe. This time, it's all about the roasted garlic. Though it may seem time consuming, roasting garlic is very easy and really brings out garlic's nutty and sweet flavor while cutting down on its sharpness. It's well worth your time, I promise.

Though I've yet to find a good gluten-free pita bread recipe, there are many other ways to enjoy hummus - It makes a great sandwich on toasted bread with other ingredients like baby spinach, tomatoes, olives, pickles and/or goat cheese. I bring small containers of it to work with slices of raw carrot, celery and red bell peppers or with rice crackers. In a pinch, I'll mix it with additional lemon juice for a salad dressing.


2 cups canned or cooked chickpeas (garbanzo beans)
2 tablespoons tahini
4 tablespoons olive oil
1/4 cup warm water
1 head garlic
1 lemon, juice of
1/4 teaspoon sea salt

Preheat oven to 375°F. Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.

Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Add all other ingredients and blend until completely smooth. Scrape ingredients off sides of food processor to make sure it blends evenly.

Serve at room temperature with crudites, warm pita or crackers. Optional: Sprinkle with chopped parsley or paprika before serving.


Unknown said...

You take SUCH good pictures of your food! I always want to eat it!

ML said...

I love hummus. Thank you for the recipe and the great pictures!

Gili Warsett said...

that looks authentic. i'm impressed. damn, i wish you could send me some. i guess if i wasn't such a lazy bunny i could make my own.

ByTheBay said...

M - Thanks! That is the highest compliment. If you want to see amazing food photography, though, check out

I'm definitely learning and improving

ML - Enjoy!

Gili - Aw, thanks. I like to make it taste as much like the Palestinian / Israeli Arab hummus I ate in Haifa as possible. I still haven't figured out how to make it that thinner consistency like they do there without watering out the taste, though. I'd send you some if I could, lazy bunny!

Kenzie @ A Healthy Purpose said...

thanks for the info on soaking and cooking chickpeas--good recipe too!

Anonymous said...

my daughter loves hummus and Im learning the gluten free diet for her!! thank you!!! shes going to be excited!!