Roasted Garlic Hummus With Tahini

Submitted by magpie diner

"This recipe came together from a few different recipes, and from having tried a number of varieties over the years. I generally use dry chickpeas that have been soaked and cooked - of course you could use tinned, which I think gives you about 1 1/2 cups when drained - so if you're using canned just adjust the water accordingly to get the consistency you want. For the garlic, if you don't have any roasted heads ready to go, you could also saute garlic to mellow it out (rather than use raw). I like to throw a few heads of garlic into the oven whenever it's in use for something else - saves using all that energy for just garlic when you need some. (Note...prep time doesn't include cooking the chickpeas or roasting the garlic..)."

 

• Ready In: 10mins
• Ingredients: 11
• Yields: 2 cups

ingredients

• 2 heads garlic, roasted
• 1 tablespoon extra virgin olive oil
• 2 cups chickpeas, cooked (or tinned and drained)
• 2 tablespoons tahini
• 2 tablespoons lemon juice, fresh is best
• 1⁄4 cup fresh parsley, chopped (or let the food processor do the work)
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 2 tablespoons water
• black pepper

directions

1. If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it. Place the bulbs into an oven proof dish and wrap snugly with foil (or maybe you have a garlic baker, even better!). Roast in a 375 degree oven for about 40 minutes. Tops should be nicely brown but not burnt. Let cool.
2. Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes, and you're done!

Reviews

[DailyInspiration]

This is one of the best Hummus recipes I have ever tasted. I roasted the garlic as directed and it made such a difference in the overall dish. We served this dish with pita chips. I will definitely make this dish again. Made for PAC, 2011.

 

[Lalaloula]

What a wonderful, flavourful hummus recipe! I luved the addition of roasted garlic with the earthy tahini, fresh parsley and fruity cumin. This was soooo good, I really couldnt stop eating it. :) Mmmmm!<br/>I will definitely make this again and again and again!<br/>What a winner! Thank you so much for sharing this awesome spin on hummus with us, magpie!<br/>Made and reviewed for Everyday is a Holiday Tag Game January 2010.

 

[gailanng]

Love, love hummus, but dang those carby pita breads. FANTASTIC! Made for Everyday is A Holiday.

 

[Danielle G.]

Tasted sooo good!! I had to use minced garlic. I just put the garlic on the stove in some olive oil and cooked it for a bit before adding to food processor. I like my hummus a lil more creamy so i added a bit more water. Delicious!

 

[Bridled Arrow F.]

Wonderful base recipe. I like to increase the amount of garlic as the roasted garlic is so much more mellow. To add a little more pizazz I've found 1/2 teaspoon of cayenne pepper blended into the hummus as will as a gentle dusting of cayenne, paprika and kosher salt on the surface really knocks this one out of the park. My father always thought hummus was bland until I served this to him and he couldn't stop eating it.