CREAMY ROASTED GARLIC HUMMUS
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Provided by Whats Cooking
Categories Spreads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Serve at room temperature with crudites, warm pita or crackers.
- Optional: Sprinkle with chopped parsley or paprika before serving.
Nutrition Facts : Calories 91.1, Fat 5.3, SaturatedFat 0.7, Sodium 146.2, Carbohydrate 9.3, Fiber 1.8, Sugar 0.1, Protein 2.2
ROASTED-GARLIC HUMMUS
Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.
- Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.
Nutrition Facts : Calories 153 g, Fat 7 g, Fiber 4 g, Protein 5 g, Sodium 538 g
SUNNY'S EASY ROASTED GARLIC AND PUMPKIN HUMMUS
Steps:
- For the roasted garlic: Preheat the oven to 375 degrees F.
- Place the olive oil and garlic in a ramekin or small baking dish and roast, making sure the garlic does not begin to brown but just turns a light golden color and becomes tender, 15 to 20 minutes.
- For the hummus: Add the roasted garlic cloves plus 2 tablespoons of the oil from the ramekin (reserve the remaining oil) to a food processor along with the garbanzo beans, pumpkin puree, lemon juice, tahini, pumpkin pie spice and a nice pinch of salt. Blend until smooth, then add a bit more of the roasted garlic oil to smooth out the texture. Taste and add a bit more salt and lemon juice if needed. Spoon into a bowl and pour any remaining olive oil over the top; cover and refrigerate at least 2 hours.
- For the pumpkin seed garnish: When ready to serve, add the pumpkin seeds and a pinch of salt to a saute pan on medium-high heat and toast, tossing, until the seeds are fragrant and develop a bit of a sheen, about 4 minutes. Season with a pinch of salt.
- Sprinkle the toasted pumpkin seeds over top of the hummus and serve slightly chilled or at room temperature.
ROASTED GARLIC HUMMUS
My first introduction to hummus was store bought and all of the homemade recipes I've tried have been missing something. After much trial and error, I've come up with this recipe that comes very close to the taste of most of my favorite store-bought brands. Do not skip the citric acid. That's what gives it that store bought flavor. Lemon juice just does not give it the same tartness. If you prefer the taste of homemade hummus that has a strong tahini flavor, you'll probably want to sit this one out.
Provided by falafel
Categories Spreads
Time 5m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Add everything except the oil to a food processor outfitted with a blade.
- With the food processor running, slowly drizzle in the olive oil.
- Allow the food processor to run for a few minutes until the hummus is smooth and creamy.
- It's best to refrigerate it overnight to allow the flavors to mingle, but it can be served right away. If you're using canned chickpeas, one 15 1/2 ounce can, undrained should do it for you!
Nutrition Facts : Calories 979.2, Fat 49.6, SaturatedFat 6.7, Sodium 2314.2, Carbohydrate 112.3, Fiber 22.1, Sugar 0.1, Protein 25.4
ROASTED GARLIC HUMMUS
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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 1 Cup
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 841.8, Fat 32.1, SaturatedFat 4.3, Sodium 1282.6, Carbohydrate 118.7, Fiber 20.1, Sugar 1.3, Protein 25
ROASTED GARLIC HUMMUS
A super easy, healthy snack for garlic lovers!
Provided by olivia
Categories Hummus
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the top off each head of garlic. Drizzle the cut ends with 1 tablespoon olive oil and wrap in foil.
- Bake in the preheated oven for 35 minutes. Remove and let sit until cool enough to handle. Turn on the broiler.
- Reserve liquid from chickpeas. Rinse and drain chickpeas; transfer to a blender.
- Add 1/2 of the reserved chickpea liquid to the blender with lemon juice and 2 tablespoons olive oil. Squeeze in roasted garlic from 2 of the heads. Blend until creamy, adding more chickpea liquid if needed.
- Split pita rounds and cut into quarters. Place on a baking sheet.
- Place under the preheated broiler until crisp, 2 to 3 minutes.
- Place hummus into a bowl. Make a well in the center and squeeze roasted garlic from the remaining head into the well. Sprinkle with paprika. Serve with pitas.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.3 g, Fat 6.4 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 157.9 mg, Sugar 0.3 g
ROASTED GARLIC HUMMUS
Steps:
- Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
- In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks.
- In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh.
- Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice.
GARLIC HUMMUS
Homemade garlic hummus.
Provided by melissa west
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garbanzo beans, garlic, lemon juice, tahini, water, olive oil, and salt in the bowl of a food processor; process until smooth.
Nutrition Facts : Calories 97 calories, Carbohydrate 13.7 g, Fat 4.2 g, Fiber 3.2 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 290.1 mg
ROASTED GARLIC AND RED PEPPER HUMMUS
Make and share this Roasted Garlic and Red Pepper Hummus recipe from Food.com.
Provided by BETHANY T.
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
- Roughly chop the red peppers, saving about a tablespoon for garnish.
- Squeeze roasted garlic into a blender.
- Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
- Process until smooth.
- Drain and rinse chick peas, then add to blender.
- Blend until smooth.
- Taste and adjust salt using the full tsp if needed.
- Scrape hummus into a small bowl with a lid.
- Drizzle a little olive oil over the top.
- Chop the reserved red pepper and place on the center of the hummus.
ROASTED GARLIC HUMMUS WITH TAHINI
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..).
Provided by magpie diner
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- 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.
- 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!
Nutrition Facts : Calories 529.8, Fat 17.3, SaturatedFat 2.3, Sodium 1326.5, Carbohydrate 80.1, Fiber 13.8, Sugar 1.1, Protein 18.8
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5/5 (10)Calories 208 per servingCategory Appetizer
- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that's large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
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