cooking ala mel

healthy recipes and the occasional craft

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Roasted Garlic Hummus

Over the last weekend, Alex and I walked over to one of his friend’s apartments down the road for a little graduation send off.  It was a nice little time, with a few drinks, some games, and lots of snacks.  While I was busy munching away on peanut M&Ms, Alex was really enjoying the garlic hummus.  For whatever reason, it tasted a bit like chemicals to me, but it reminded me how much I love a good hummus, so I immediately got into the kitchen a few days later and made some of my own.

It just so happened that I had some tahini (sesame seed paste) stashed away in the fridge, so I was all set.  I roasted up a few bulbs of garlic (a great method post here) – one for the hummus, plus a few extras to toss into dishes for dinner and just to munch on.  I love garlic.  Especially when it’s roasted.  Alex is a huge fan, too, so I figured we needed a lot.  I buy great big bags of garlic at a time, so we rarely run out.  I also made some seeded crackers that we fell in love with, which I’ll be sharing in a later post!

If you don’t have time to roast any garlic, feel free to use fresh garlic, but adjust it down to just 2 cloves, since fresh is a lot more potent than roasted.  You can also use garlic powder – just start with 1/2 a teaspoon and add more to your taste.
This hummus is pretty quick to come together, and it doesn’t have any weird preservatives like the store bought ones.  It tastes just as good (if not better), and you can customize it to your tastes.  It’s great with carrots, crackers, pretzels.. you could even spread it on your sandwiches.  This recipe makes a good bit; it’s a great one for parties!
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Roasted Garlic Hummus

yields about 1 quart (4 cups)

Roasted Garlic Hummus

  • 2-15 oz. cans of chickpeas, drained & rinsed
  • 1/3 cup tahini
  • 1 lemon, juiced
  • 1/3 cup water
  • 3 Tbsp olive oil
  • 1/4 tsp cumin
  • 1/8 tsp black pepper
  • 3/4 tsp salt
  • 10 cloves roasted garlic (or 2 cloves fresh garlic)
  • more olive oil, for drizzling
  • crushed red pepper flakes, for sprinkling (optional)

In the bowl of a food processor, combine all of the ingredients (except for the olive oil for drizzling). Process until smooth. Taste and add any more seasoning if necessary. Scoop into a bowl for serving, and drizzle with olive oil and crushed red pepper flakes.

Store in an airtight container in the refrigerator.

https://cookingalamel.com/2013/05/roasted-garlic-hummus.html