The creamiest roasted garlic hummus made with just a few tricks that will up your hummus game forever.
- 1 15 ounce can garbanzo beans, drained and peeled
- 1/2 cup tahini
- 2–3 tablespoons freshly squeezed lemon juice (more as needed)
- 1 head roasted garlic (see instructions)
- 3/4 teaspoon kosher salt (or more to taste)
- Water as needed
- Toasted pine nuts
- Olive oil
- Paprika for dusting
- In a food processor, blend the chickpeas for about 1 minute. Scrape down the sides and blend for another 30 seconds or so. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, pour in 1 tablespoon of water at a time, until you get very smooth, creamy mixture. Taste and adjust seasonings, adding more lemon or salt if needed.
- Transfer hummus to a bowl and drizzle it with a little olive oil, and sprinkle with pine nuts and paprika. Serve it with pita chips, and/or fresh veggies.
For the roasted garlic
- Preheat the oven to 400 degrees. Peel most of the loose papery edges of the garlic leaving all the cloves in tact. Trim the top off the head of garlic, about 1/4 inch from the top to expose the garlic cloves.
- Drizzle with olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap in foil and bake for about 40-50 minutes until the center is completely soft. Squeeze cloves out!
*Roasted garlic can be made ahead of time and stored in the fridge for up to 7 days.
Adapted from What’s Gaby Cooking