Snack foods are always a must-have at our house. With 6 kids (and plenty of neighbor kids over all the time), I’m always looking for healthy recipes that can feed a crowd. This roasted garlic hummus recipe blends together roasted garlic cloves and sundried tomatoes with creamy hummus. We love it as a dip or dressing!
Homemade Roasted Garlic Hummus
Many of us have already tried this popular Middle Eastern dish before. But if all you’ve ever had is the store-bought version, homemade tastes way better! Hummus is naturally dairy and gluten-free plus it’s high in fiber and protein.
This recipe is a spin on my roasted red pepper hummus but with a garlic flavor twist. The creamy roasted garlic combines with the sesame seed tahini, fresh lemon juice, and chickpeas. I love the garlicky flavor, but it isn’t overpowering. Raw garlic is much more pungent, but roasting a head of garlic brings out the natural sugars.
How to Eat Homemade Hummus
This is the fun part! While this Mediterranean appetizer is typically served with pita chips and pita bread it works just as well with veggies. I like to dip red peppers and cucumber slices into mine. Celery, carrots, and radishes are a few more options. Or if you really want a chip, try pairing it with some homemade tortilla chips.
You can also add a little water to thin and use hummus as a salad dressing. It works well with recipes like this avocado BLT salad or this pesto chicken salad.
Toppings
The nice thing about hummus is you can customize the flavor however you want. And once you have your homemade hummus base, you can add your favorite toppings. Try some chopped parsley or pine nuts for garnish. For a little more flavor, try sumac, paprika, or even cayenne pepper.
Try topping the hummus with chopped fresh basil for a Caprese-style hummus. I also like to drizzle the top with high-quality olive oil and a generous sprinkle of salt.
Roasting Garlic And Tomatoes
Making your own roasted garlic is super easy and it’s so full of flavor. Once I discovered how to make roasted garlic I started using it in everything! Start by cutting the top off of a whole head of garlic. Put your fresh garlic on a baking sheet, then drizzle with extra virgin olive oil. Pop this into a 400-degree oven and roast until the garlic is fork tender. I give more detailed directions here.
Sundried tomatoes from the store or homemade both work in this recipe. If you don’t have any on hand, here’s a faster way to make some. To make your own “sundried” tomatoes slice cherry tomatoes in half, sprinkle them with sea salt, and dry them in a 225°F oven for a few hours.
Prepping the Beans
I often make my own beans from dried since it’s cheaper and I’m in more control of the process. You can use store-bought canned chickpeas or garbanzo beans in this roasted garlic hummus though. If using dried chickpeas, it works best to cook the beans overnight or the day before so they’re ready for the next day.
Hummus Making Tips
I use ice water here because it helps make the hummus even creamier. If you have the time, peeling the beans first makes an even smoother hummus. It’s easier than it sounds! Simply place the cooked chickpeas in warm water and some baking soda to soak for a minute. Then gently rub the skins off with your fingers.
If your hummus is still a little chunky after blending, just keep blending some more. This (along with the ice water) helps whip air into the mixture to make it creamy and fluffy.
Sundried Tomato and Roasted Garlic Hummus Recipe
Servings
Equipment
Ingredients
- 1 bulb roasted garlic
- ½ cup sundried tomatoes
- 3 TBSP lemon juice
- ¾ tsp salt
- ½ cup tahini
- 2 TBSP ice cold water
- 2 cups cooked chickpeas (or a 15 oz can, drained and rinsed)
- 1 tsp cumin
- 1 TBSP olive oil
Instructions
- In a blender or food processor, blend the roasted garlic, sundried tomatoes, lemon juice, and salt.
- Add the tahini and blend until it is thick and smooth.
- Add the ice cold water while the blender/food processor is running and continue to blend until the tahini is light-colored and fluffy.
- Add the cooked chickpeas and cumin to the blender/food processor and blend until smooth.
- While running, drizzle in the olive oil until combined.
- Refrigerate or serve immediately.
Nutrition
Notes
- Store any leftovers in an airtight container in the fridge
- You can also freeze leftovers for up to several months. Thaw in the fridge overnight and stir before serving.
What’s your favorite way to eat hummus? What do you like to dip in it? Leave a comment and share below!
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