Homemade, deliciously scrumptious roasted garlic hummus

Homemade, deliciously scrumptious roasted garlic hummus

Take me to homemade, deliciously scrumptious roasted garlic hummus now!

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Do you make your own hummus? No? Why not? It’s delicious. It really is. It’s so much better than the stuff you buy at the supermarket or the deli (that costs a small fortune). And you can customise it to your own taste. I’ve gone hummus crazy whipping up roasted garlic hummus, roasted beetroot hummus (deep magenta) and roasted carrot hummus – yup it’s orange. I tell you there is no looking back, I am a homemade hummus convert.

I started to play around with making my own hummus because I’m on the mailing list for a PR company. Every so often this PR company they keep emailing me the opportunity to review bars and restaurants.

One of these opportunities was for a place you can buy dips and chips. Really? Dips and chips? OK, they are posh dips – such as damson and blue cheese, and seasonal heritage potatoes (that caught my eye). But essentially it’s still dips and crisps. I decided to make my own, dip.

Homemade roasted garlic hummus isn’t just for dipping

Homemade roasted garlic hummus is so versatile. Once you make your batch there are so many delicious recipes that incorporate hummus. Here’s just a few to get you going:

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Homemade, deliciously scrumptious roasted garlic hummus

  • Author: Tooting Mama
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 people as a starter
  • Category: Side dish

Ingredients

  • 1 head of garlic (papery outer layers removed)
  • 1 tbsp olive oil
  • 6 tbsp tahini
  • juice of one lemon
  • salt to taste
  • 1 400g tin chickpeas (drained and retain the water)

Instructions

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the head of garlic on a baking tray and drizzle over the olive oil. Place in the middle of the oven.
  3. Roast the garlic around 20 minutes.
  4. In a small bowl add the tahini, juice of half the lemon and salt and three cloves of the roasted garlic. With a fork or spoon, mix until it thickens.
  5. Add a few tablespoons of chickpea water to thin out the tahini mix, not too much otherwise it will be watery and runny.
  6. Tip the tahini mix into a food processor along with the chickpeas and start whizzing up until you get a consistency you like a coarse, chunky hummus.
  7. Spoon the hummus into a bowl. Stir in the salt, lemon juice, and more roasted garlic cloves. You’ll need to play around with the salt, lemon and garlic combination until you get a taste you love.
  8. And the remaining roasted garlic? Spread onto a slice of toasted sourdough and dip into your newly made hummus.

Notes

For roasted vegetable hummus, follow the recipe above. Roast your veggies with the garlic, and whizz them up with the chickpeas and tahini mix before adding the additional salt, lemon and roasted garlic.

Roast beetroot hummus

  • Take one uncooked beetroot
  • Peel and cut the beetroot into small chunks
  • Place on a baking tray with the garlic and drizzle with olive oil
  • Pop the beetroot into pre-heated the oven
  • Roast for around 40 minutes (same temperature as the garlic)
  • Add the roasted beetroot into the food processor with the chickpeas and tahini mix
  • Then follow the remaining steps of the hummus recipe above

Roast carrot hummus

  • Take two decent sized carrots
  • Peel and cut the carrot into chunks (approx three cms)
  • Place on a baking tray with the garlic and drizzle with olive oil
  • Pop the carrot with the garlic into pre-heated the oven
  • Roast for around 20 minutes (same temperature as the garlic)
  • Add the roasted carrot into the food processor with the chickpeas and tahini
  • Then follow the remaining steps of the hummus recipe above

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