Dig in to the only hummus recipe you’ll ever need.
This recipe is adapted from one I received via email from a Lebanese colleague, whose mother made a similar hummus for him growing up in the US. It is garlicky, smooth and authentic. You can sub roasted garlic for beets, carrots, kale, red pepper, harissa, whatever your palate desires.
Hummus is easily made in a food processor, but if you have a high-speed blender, it’ll yield a more smooth, silken texture. A very good quality tahini, preferably imported from Lebanon or another Mediterranean country, will be the difference between good and incredible hummus. Either way, making it at home is far better than store bought!
Drizzle a little olive oil on top with some paprika and serve traditionally as a dip, or use as a spread in place of mayo in a sandwich, topped on salad, or on toast.
Comment below and share your favorite way to eat hummus!
Roasted Garlic Hummus
Delicious silky hummus with roasted garlic.
- 1 15 oz can garbanzo beans (no salt added)
- 1/4 cup lemon juice
- 1/4 cup water
- 3 tbsp tahini
- 1 bulb roasted garlic ((optional))
- 1 clove fresh garlic ((2 if not using roasted garlic))
- 1/2 tsp salt
To Roast the Garlic
Preheat oven to 425F.
Cut the top off a bulb of garlic and pour 1/4 to 1/2 tsp olive oil over the top, allowing the oil to seep around each clove.
Wrap in olive oil and bake 1 hour.
To Make the Hummus
Add all ingredients to a food processor or high speed blender and puree until smooth, scraping down sides as needed and adjusting for lemon juice and salt.
Serve with a drizzle of olive oil, paprika and parsley.
