Roasted Garlic Hummus Recipes Chickpeas

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ROASTED-GARLIC HUMMUS



Roasted-Garlic Hummus image

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

3 large garlic cloves, unpeeled
1 tablespoon plus 1 teaspoon extra-virgin olive oil
One 19-ounce can chickpeas, drained
1/4 cup freshly squeezed lemon juice
3 tablespoons sesame tahini
3 tablespoons water
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup fresh chives, minced
Assorted crudites, for serving

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

ROASTED GARLIC HUMMUS



Roasted Garlic Hummus image

BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!

Provided by The Mediterranean Dish

Categories     Appetizer

Time 50m

Number Of Ingredients 13

2 heads garlic
Private Reserve Greek extra virgin olive oil
2 1/2 cup cooked chickpeas (or from canned), skins removed, if possible
4 tbsp tahini
3 tbsp fresh lemon juice
2 tbsp water, more as needed
Salt
1 tsp sumac
1/2 tsp cayenne pepper, optional
1 tsp za'atar spice
3 tbsp chopped fresh parsley, for garnish
Toasted pine nuts, for garnish
Crumbled feta cheese, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za'atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
  • Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!

Nutrition Facts : Calories 208 calories, Sugar 1.1 g, Sodium 244.2 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.5 g, Protein 9.2 g, Cholesterol 0.3 mg

CREAMY ROASTED GARLIC HUMMUS



Creamy Roasted Garlic Hummus image

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

2 cups canned chick-peas or 2 cups cooked chickpeas
2 tablespoons tahini
4 tablespoons olive oil
1/4 cup warm water
1 large head of garlic
1 lemon, juice of
1/4 teaspoon sea salt

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



Roasted Garlic Hummus image

A super easy, healthy snack for garlic lovers!

Provided by olivia

Categories     Hummus

Time 1h10m

Yield 12

Number Of Ingredients 6

3 whole heads garlic
5 tablespoons olive oil, divided
1 (15 ounce) can chickpeas
2 small lemons, juiced
1 teaspoon ground paprika
3 (6 inch) whole wheat pita breads

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 HUMMUS



Roasted Hummus image

Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??

Provided by COOKGIRl

Categories     Beans

Time 40m

Yield 2 cups

Number Of Ingredients 11

2 cups freshly cooked chickpeas (**RESERVE** liquid)
3 garlic cloves, unpeeled
2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 1/2 tablespoons tahini
salt, to taste
1 lemon, juice of, to taste
fresh parsley

Steps:

  • Preheat oven to 400°F.
  • In a bowl toss the chickpeas, garlic, oil and spices.
  • Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
  • Once roasted, set beans aside to cool.
  • In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
  • Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
  • When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
  • Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.

Nutrition Facts : Calories 448.3, Fat 16.5, SaturatedFat 2.2, Sodium 733.7, Carbohydrate 63, Fiber 12.8, Sugar 0.7, Protein 15.8

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