This is my go-to recipe for roasted garlic hummus. I always make it in advance. It has replaced our need to buy garlic hummus from Trader Joe's. I follow the recipe exactly and at least double or triple the amount of roasted garlic and add about 1/4 tsp cumin. The recipe also calls for 2 cups chickpeas. I just use 1 can (16oz), which when drained only yields about 1.5 cups chickpeas, which works fine. I have noticed that the mixture is runny and is very lemony immediately after a spin in the food processor. Don't worry, within a day or two, the mixture will thicken and the flavors will develop really nicely. Just be patient and make this ahead of time.
I used almost 4 whole heads roasted garlic and it still wasn't garlicky enuf for me but loved the lemony flavor. Did find it lacking in seasoning so after a shake or two of cayenne, it had that bit of kick required.....oh and a few shakes of Franks hot sauce. We are enjoying this.
Excellent recipe! I like mine thick, so I leave out the water. I also had a bit of cayenne pepper to give it a kick.
I love this recipe! I tried another recipe first and was disappointed. This recipe really tastes like the hummus in the grocery store. I doubled to garlic and used 2 tbsp of lemon juice instead of squeezing 1 lemon. I also didn't need to add any more olive oil.
This is a great recipe. I had my doubts about it whether or not it was worth squeezing all those garlic cloves out with my fingers. It is! My son ate some right after I finished it. It was okay then, but it's fantastic a day later after the flavors have had time to blend. Thanks for sharing the recipe. Update: I've made this several more times and have discovered that the garlic is much easier to squeeze out after it has been allowed to cool completely.
We thought our lime (juice and zest) and fresh garlic hummus was as good as hummus could get...until we tried this. Since I made this a few days ago we've been making it daily. We are Creamy-Roast-Garlic-Hummus addicts. Is there a cure? I doubt there's a better hummus to get us off this one.
I love this recipe!!!..very delicious and very authentic...I also love the way my Palestinian American friends do it...Those ladies are extremely good cook!!! Some of them add some parsley and mint leaves to their Humus.
I had to add more salt, pepper and some hot sauce before this was acceptable to us!!! I used about 1 T garlic flavoured olive oil to 3 T regular olive oil! I agree with the other comments that this dip should be made ahead of time.....the difference in the before and after stages was significant! I checked up on the 'net and you can freeze this type of hummus, so I will either do that or use it up in sandwiches!!! Thanks for the posting!!!
Absolutely hands-down the best hummus recipe I have ever made. I highly recommend adding the zest of the lemon and 1-2 TBL of Sriracha for a mild edge. Once you make this, it miraculously disappears in minutes ...
The reason there was not enough garlic is because a Head of Garlic is the bunch of garlic. You used a Clove of Garlic. If you used the whole head, it was great.