- HubPages»
- Food and Cooking»
- Cooking Ingredients»
- Vegetable Ingredients
Creamy Roasted Garlic Hummus
Who doesn’t love hummus? Over the past few years, it’s become a go-to snack for many people—not only because it’s heart-healthy, but also because it’s creamy, versatile, and downright delicious. You’ll find it in every grocery store, but surprisingly few people take the time to make it at home. I’ve always preferred making my own, though I paused for a while after my son was born (because, let’s be honest, time disappears when you have a baby). Recently I whipped up a fresh batch, and it reminded me just how easy and rewarding homemade hummus can be. The best part? You can switch up the flavors each time—one week roasted red pepper, the next a briny olive blend. Start with this simple base recipe, then experiment until you find your favorite twist.
What is Hummus?
Hummus is a traditional Middle Eastern dip made from chickpeas, tahini (sesame seed paste), lemon juice, and garlic. It’s naturally vegetarian, rich in protein and fiber, and pairs beautifully with everything from pita bread to fresh vegetables.
Cook Time
Ingredients
- 15 ounce can chickpeas, (juice reserved for later use)
- Juice of 1 fresh lemon
- 1 bulb garlic
- 2 tbsp tahini paste
- 1/2-1 cup olive oil
- 4-5 tbsp water, (depends on consistency)
- To taste salt and pepper
- To taste onion powder
- To taste garlic powder
- cooking spray
Putting it All Together
- First thing you need to do is roast the chickpeas and garlic. Preheat your oven to 350 and cover a baking sheet with cooking spray. Drain the chickpeas but reserve the liquid. Spread the chickpeas over the foil and sprinkle lightly with garlic powder.
- Cover garlic bulb in cooking spray and then foil. Place on the tray with chickpeas. Place in the over and roast the chickpeas for 15 minutes (or until SLIGHTLY crispy) and garlic 35-45 minutes (or until soft).
- Once cooled, place chickpeas and garlic into a food processor.
- Pulse once or twice. Add in the reserved juice, tahini, lemon juice, salt, pepper and onion powder.
- Slowly add in the olive oil 1/4 cup at a time while pulsing mixture.
- Since the chickpeas are roasted, water may be needed to create an even, creamy texture. If after olive oil is added and consistency is off, add in 1 tbsp of water at a time while pulsing.
- Cover and chill for at least 1 hour, at best 24 hours. After it has chilled, taste and adjust flavors. Serve with pita chips or vegetables.
| Nutrition Facts | |
|---|---|
| Calories | 60 |
| Calories from Fat | 36 |
| % Daily Value * | |
| Fat 4 g | 6% |
| Carbohydrates 5 g | 2% |
| Fiber 2 g | 8% |
| Protein 2 g | 4% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Final Thoughts
Take this recipe and make it your own—add your favorite flavors, try new ingredients, and don’t be afraid to experiment. Hummus is a forgiving appetizer; if something doesn’t turn out quite right, you can usually fix it with an extra clove of garlic or a handful of chickpeas. Most of all, have fun with it and enjoy every dip!
