Best 6 Roasted Garlic Hummus Recipes

ROASTED EGGPLANT AND GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the eggplant slices on the prepared baking sheet, and brush them generously with olive oil. Place garlic slices on top of the eggplant.
• Bake the eggplant in the preheated oven until soft and golden brown, 15 to 20 minutes.
• Place the roasted eggplant slices and garlic into the work bowl of a food processor with the garbanzo beans and salt, and process until smooth.

ROASTED GARLIC AND RED PEPPER HUMMUS

Steps:

• Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
• Roughly chop the red peppers, saving about a tablespoon for garnish.
• Squeeze roasted garlic into a blender.
• Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
• Process until smooth.
• Drain and rinse chick peas, then add to blender.
• Blend until smooth.
• Taste and adjust salt using the full tsp if needed.
• Scrape hummus into a small bowl with a lid.
• Drizzle a little olive oil over the top.
• Chop the reserved red pepper and place on the center of the hummus.

ROASTED BEETROOT AND GARLIC HUMMUS

Steps:

• Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

FULLA'S ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb; drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
• Bake garlic in the preheated oven until softened, about 50 minutes.
• Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.

EDAMAME ROASTED GARLIC HUMMUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim about 1/4 inch off the top of the garlic bulb, to expose the cloves; drizzle with 1 tablespoon olive oil and wrap in aluminum foil.
• Bake in the preheated oven until soft, about 1 hour. Let cool until easily handled, about 10 minutes.
• Squeeze roasted garlic cloves into a food processor. Add 1 tablespoon olive oil, edamame, cilantro, tahini, lemon juice, and salt. Process until smooth, adding more oil if needed, about 3 minutes. Transfer to a serving dish and sprinkle with smoked paprika.

ROASTED GARLIC SPINACH HUMMUS

Steps:

• Put the chickpeas in a food processor & pulse 5-10 times.
• Add the the rest of the ingredients.
• Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
• Taste and adjust the seasoning (I often find I like to add much more lemon juice).
• Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
• Refrigerate for up to a couple days or freeze for months.