Prep 10 mins
Cook 40 mins
I usually make hummus quickly, in my food processor. One day I felt like fussing a little and tried this recipe that I found in a 2005 Sunset Magazine. We really like the added flavor of the roasted garlic.
- 1 head garlic, about 3 1/2 to 4 oz
- 2 tablespoons olive oil
- 1 (15 ounce) can garbanzo beans, drained
- 2 tablespoons lemon juice
- salt, to taste
- pepper, to taste
- 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.
This was good, but I had to add quite a bit of extra oil along with some water to make this not be really super thick. Love the roasted garlic taste, though.
Delicious! Topped it all with a drizzle of EVOO and toasted pine nuts....... To die for.......! Yesterday I whipped up a perfectly horrid batch of hummus using raw garlic. I used 2 cloves and they were very large. I love garlic, but it was way too much. I'd planned to doctor it up today by making another plain batch & mixing them together until it was edible. Instead, I found this recipe, made it as per directions, and it was just toooo good to contaminate! I ended up with wonderful hummus from this recipe, and a container of the awful stuff that I salvaged by diluting it with a plain batch and a little onion powder. Good thing we like Middle Eastern foods aroung here! This is my "go to" recipe from now on. Thanks for saving my day!
YUMMY! :) I made this last Sunday to bring to a dinner party. This is so easy to make and very tasty. Everyone raved about how smooth and creamy it was. They liked that little hint of lemon flavor it had. I'll make this again for future gatherings. I served this with pita triangles, Ritz and vegetable crackers. Thank you so much! :)