Ohhhh Hummus. If you haven’t had authentic hummus, your life is about to change! Store bought hummus is great and all, but making it from scratch at home takes it to a whole new level! It’s VERY easy to put together, delicious and nutritious, and super versatile. Feel free to try one or all of our variations.
Tips, Tricks & Notes
Chickpeas
I love to buy the Progresso brand chickpeas because they are always soft which gives a smooth texture hummus. Some cans are a little more al dente which can give it a grittier texture. If you have time to cook your own chickpeas, have at it! I usually don’t plan ahead enough to do that and so we end up using canned chickpeas 99% of the time.
Tahini
Joyva kosher sesame tahini is my go-to! Tahini can be a little bitter at times. When people try authentic hummus for the first time after eating store bought, they aren’t used to the nutty, slightly bitter after taste. If you don’t like the flavor of tahini, you can omit it all together or just use 1 tablespoon for a milder version.
Roasted Garlic
Once you know how to make it and realize how much depth it adds to your food, you will want to keep roasted garlic in your fridge at all times. The roasted garlic in this recipe also helps keep the hummus fresher longer. Raw garlic can starts to taste off after a few days, while roasted garlic hummus stays good in my fridge for at least two whole weeks.
Lemon Juice
I use fresh lemon juice for everything. There are a few bottled juices that can make due in a pinch (such as Lakewood organic), but we almost always have lemons in our fridge and there’s simply no substitute for the real thing.
Salt
If you are sensitive to salt, use a little less. I like to season mine pretty good since I typically eat it with veggies and want the additional flavor. If you prefer to eat yours with salt chips or crackers, you may be fine to reduce the amount of salt in this recipe.
Oil
Mild, good quality extra virgin olive oil will yield the most authentic and delicious flavor. Oils that have intense flavor profiles can easily dominate the hummus, so be careful.
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Variations
Roasted Pepper Hummus
Simply add 3 roasted peppers to this recipe and you have a delicious roasted pepper hummus. I like to buy jarred piquillo peppers. They are on the sweeter side and are not very spicy. It’s quick, easy and delicious! If you’d like some heat, add a punch of cayenne or use a spicier pepper like hatch chile or serrano. You can roast your own if you’d like!
Truffle & Roasted Garlic Hummus
Sub olive oil for truffle oil. Beware, truffle oil is strong, you may want to start with 2 Tablespoons of truffle oil and add more, to taste.
Garlic & Basil Hummus
Add 1-2 cups of fresh basil to the hummus and blend until smooth.
Recipe
Roasted Garlic Hummus
Ohhhh Hummus. If you haven’t had authentic hummus, your life is about to change! Store bought hummus is great and all, but making it from scratch at home takes it to a whole new level! It’s VERY easy to put together, delicious and nutritious, and super versatile. Feel free to try one or all of our variations.
Ingredients
- *** Roasted Garlic ***
- 1 Head of Fresh Garlic
- 2 Tbsp Extra Virgin Olive Oil
- *** For the Hummus ***
- 15 oz Canned Garbanzo Beans, drained and rinsed
- 1/2 oz Fresh Lemon Juice (approx. 1/2 a lemon)
- 10 Cloves Roasted Garlic
- 2 Tbsp Tahini
- 1/4 tsp Smoked Paprika, for garnish
- 1/4 Cup Extra Virgin Olive Oil (good quality/flavor)
- 3/4 tsp Kosher Salt
- Black Pepper, to Taste
- 1/4 to 1/2 Cup Water, as needed
Directions
- Step 1 Make the Roasted Garlic.
- Step 2 Preheat the oven to 350 degrees. Cut the entire head of garlic across the middle, making two halves. Think of it like slicing a globe in half across the equator.
- Step 3 Place both halves of garlic on foil lined sheet pan.
- Step 4 Pour olive oil over garlic and place another piece of foil over the top and fold the edges over to make a seal.
- Step 5 Roast garlic for 25-30 minutes or until soft and golden brown.
- Step 6 Once cool enough to handle, hold the garlic cut side down and squeeze the cloves out. It is one of the most satisfying feelings! You’ll wish you roasted 10 heads of garlic!
- Step 7 Make the Hummus.
- Step 8 Put garbanzo beans, lemon juice, roasted garlic, tahini, salt and pepper into a food processor (add chili flakes or pinch of cayenne pepper for heat if desired).
- Step 9 With the processor running, slowly pour in the olive oil.
- Step 10 Slowly add water until it has reached the desired consistency, approximately 2-3 minutes.
- Step 11 Season with lemon juice, salt and/or pepper to taste.
- Step 12 Garnish with smoked paprika, roasted garlic and a drizzle of olive oil.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
