roasted garlic hummus

March 11, 2013  |  Appetizers, Breakfast and Snacks
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This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews.The garlic, lemon and creamy texture are just perfect!

roasted garlic hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically that place is also reserved for The Beirut Restaurant in Allentown Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area, a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards.
roasted garlic hummus
After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come.
roasted garlic hummus
Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.
roasted-garlic-hummus-ingredients_Sq-076
Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Now, it is called The Aladdin Restaurant and has new owners. I’m sure it isn’t quite the same. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

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roasted garlic hummus

Prep Time: 15 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 1/3 cup

Serving Size: 2 1/2 tablespoons

Calories per serving: 134

Fat per serving: 10

Protein per serving: 3 g

Fiber per serving: 1 g

Sodium per serving: 231

roasted garlic hummus

This hummus recipe never fails to win rave reviews.The roasted garlic and balance of lemon and creamy chickpeas is just perfect! One of the most popular recipes on this entire website! Readers have reported that they make it over and over.

Ingredients

  • 2 heads garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 15 1/2-ounce can chickpeas, drained and rinsed
  • 3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)
  • 2 tablespoons tahini
  • ¾ teaspoon salt
  • optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

  1. Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
  2. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

To make ahead: Hummus will keep covered in the fridge for up to 4 days.

Recipe Management Powered by Zip Recipes Plugin
http://www.healthyseasonalrecipes.com/roasted-garlic-hummus/

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43 Comments


  1. Looks delicious! One of my favourite and staple foods! Nothing better than home made!! 🙂

    • I agree home-made does taste a lot better!

      • Katie I enjoyed your article and would love it if you come to Allentown and Taste our Hummus. My wife and I opened on Jan/6th/2014 small place but have been getting fantastic response from the community. We make everything from scratch from our grandmothers and mothers recipes. My wife Samar is a fantastic cook. It would be a previlage to have you taste what we have to offer.

    • would like to make this…but what is tahini ??????

      • Kristol,
        Tahini is ground sesame paste. It has a texture similar to peanut butter, but it is more liquid. It has a very smooth finely-ground texture and a slightly bitter taste. You can find it in the international section of large supermarkets. Sometimes it can also be found in the peanut butter section. Or any health food store will carry it. It is also great in salad dressing and I love it in my maple-tahini chicken stir-fry.
        Katie recently posted…big sexy steaks with tarragon mushroomsMy Profile

  2. Yum, your hummus looks delicious!

  3. This hummus sounds SO tasty! I love garlic :). I go through so much hummus that I should really start making my own. Thanks for sharing :).
    Hannah recently posted…“Meatloaf” Veggie BurgersMy Profile

    • Thanks Hannah. Once you get in the habit, making it from scratch really is easy if you keep the ingredients on hand. I’m glad you stopped by.

  4. I don’t think there’s anything better than roasted garlic! Adding it to hummus is pretty much perfect. 🙂
    Kiersten recently posted…What I Ate This Week | Cauliflower & Kalamata Olives, Two Ways!My Profile

  5. We love hummus! We love garlic! This will be my first try at roasting garlic! YUM! I can’t wait to see how it turns out!

  6. this looks sensational. wow! love garlicky hummus.

  7. Great idea using roasted, instead of raw, garlic. However, traditional (Israeli) hummus does not use olive oil at all, instead drizzling in iced water during the puree stage. Creates the smoothest, fluffiest, melt in your mouth taste sensation!! Healthier too!

  8. Looks delicious. Just made hummus for the first time yesterday. Do you peel the skin off each chickpea? I did yesterday and it was time consuming. Just wondering what would happen if I didn’t? Thanks!

    • I have read about peeling the chickpeas, but I haven’t tried it myself. The skin has a lot of insoluble fiber, so it is really good for you. I say go ahead and leave the skins on to save time and for better health. It probably won’t be as completely smooth as the variation you made yesterday, but if you let the hummus puree for long enough, it will still be quite creamy.

  9. I LOVE Roasted Garlic but because of time/ease/laziness usually just use fresh in my hummus. This looks AMAZING and I wish Beirut was still there (we are just north of Allentown) – because I am sure that Aladdin wouldn’t live up to what you built it up to be (although it would not hurt to try, I’ll have to add to to my to-do this)
    Rachel (teacher-chef) recently posted…HummusMy Profile

  10. Thanks for the description of the restaurant. It brought a big smile to my face on a rainy spring day. I love good Lebanese food and hospitality. I dated a Lebanese man for a while. When we dined at home with his friends, the food and conversation was always great. They always thinned the tahini with either water or lemon juice (I don’t remember which one) before adding it to the beans. They said it made it whiter. Did it? I don’t know. They would also get fresh beef, grind it with spices and make the smoothest raw kibbeh. The table was always set with a variety of pickled and fresh veggies, side dishes and piles of fresh bread. Then a while after the coffee and dessert.

    • That sounds like a really special memory. I love your description. I have only had raw kibbeh once (in London) and it was so delicious. Though I thought it was lamb… I appreciate your comments they bring a smile to MY face:)

  11. Just made this and I LOVE it! I added a bit more tahini and olive oil to make it creamier, and I also just used crushed garlic that I had on hand. One of my new fav hummus recipes! Cheers!

  12. I’m popping by your site today and see this post on the runner. What a fun read. But it made me sad. We are now so, so far from my fave Middle Eastern restaurant in Chicagoland. Gotta find a new one in St. Louis. Guess that’s not a bad thing…and I can make this hummus in the meantime! (:
    Serena recently posted…Maple Walnut Apple Crisp + Apple Recipe RoundupMy Profile

  13. Excellent recipe. This is my go-to and I make variations on the basic formula. Glad to have a recipe that uses tahini as well, some omit it, and it’s not the same.

  14. So I know the recipe is clear but just double checking, it’s two whole heads of garlic right? Not just two large cloves. I’ve compared this recipe to a couple others and they all Call for two or three cloves or two table spoons of roasted garlic but this one just confused me. Sorry if it’s a dilly question but I was just wondering. Thank you

    • Do it up Cindy! Two heads is right. The roasting really mellows the flavor. But you’re talking to a major flavor hound here:) If you’re not sure, maybe you could roast two heads, and then add one to start. Taste and add the second if you think it needs more.
      katie recently posted…sesame coleslawMy Profile

  15. I added some Cumin…used my magic bullet and had to add hot water too to get it to blend…

  16. Katie, good hummus is one of the simple pleasures in life. I’m so glad I live in an area with tons of great Lebanese food (Detroit, who knew!?). I love that this version can be whipped up at home and man, garlic, it is my life blood!
    Amy recently posted…THAI CHICKEN SATAY NOODLE SALAD WITH CREAMY COCONUT PEANUT DRESSINGMy Profile

  17. Katie, love this space you have created here. You roasted garlic hummus looks perfect! I just tried making my own for the first time this week, and have been doing some experimenting with adding flavors. Didn’t know it was so easy or I wouldn’t have waited so long to try :0)
    Julie recently posted…Strawberry and Spinach Salad With Almond VinaigretteMy Profile

  18. Hi! i just wanted to say thanks. This is as close as I’ve gotten to some hummus that I had in Spain some 15 years ago. It was smooth. I did boil the garbanzo beans and took off their shells and I also added a little bit of water to smooth out the mixture. I love the roasted garlic in the recipe. Love! Love! Love! Thanks for posting!

  19. Absolutely fantastic recipe! The roasted garlic really increased the ‘wow’ factor. I followed it to the letter, then I added some crushed red pepper at the last minute for some spicy heat. I actually licked the bowl of the food processor and the spatula… would have licked the blades if I could have done it safely! Lol Thanks for a definite keeper!

  20. Katie, your photos are totally gorgeous!! 🙂
    Beth recently posted…Over the Top Chocolate Cheesecake Oreo ParfaitsMy Profile

  21. Oh, wow. That hummus looks incredible… I’ve only just tried making a very basic hummus, but I need to try this out soon. I love the ingredients in this!
    Shehla recently posted…Recipe: The BEST Hummus Ever!My Profile

  22. Thanks for the recipe! I tried making hummus for the first time a few days ago, but for some reason it turned out really thick and pasty… Not at all like normal hummus texture. I even added a little more oil than this recipe called for. Is there a trick to getting the texture right?

    • Hi Anna, you can always add a touch of water to the recipe to loosen it up if you prefer a softer texture. Or if you are using canned chick peas, I have seen recipes where the juice from the can is used. Personally, I like thick hummus, and I really let it go for a long time in the food processor to make it smooth.
      Katie recently posted…gluten-free maple white chocolate blondiesMy Profile

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