Roasted Garlic Hummus
By America's Test KitchenPublished on March 4, 2008
Time
1¾ hours, plus 30 minutes resting
Yield
Serves 8 (Makes about 2 cups)
Ingredients
2 heads garlic 2 tablespoons extra-virgin olive oil, plus extra for drizzling2 thinly sliced garlic cloves 3 tablespoons juice (2 lemons)¼ cup water 6 tablespoons tahini, stirred well1 (14-ounce) can chickpeas, drained and rinsed½ teaspoon table salt Pinch cayenne 2 teaspoons chopped fresh parsley
Before You Begin
The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Instructions
- Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).
- Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.
- Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Time
1¾ hours, plus 30 minutes restingYield
Serves 8 (Makes about 2 cups)Ingredients
2 heads garlic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 thinly sliced garlic cloves
3 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well
1 (14-ounce) can chickpeas, drained and rinsed
½ teaspoon table salt
Pinch cayenne
2 teaspoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 heads garlic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 thinly sliced garlic cloves
3 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well
1 (14-ounce) can chickpeas, drained and rinsed
½ teaspoon table salt
Pinch cayenne
2 teaspoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 heads garlic
2 tablespoons extra-virgin olive oil, plus extra for drizzling
2 thinly sliced garlic cloves
3 tablespoons juice (2 lemons)
¼ cup water
6 tablespoons tahini, stirred well
1 (14-ounce) can chickpeas, drained and rinsed
½ teaspoon table salt
Pinch cayenne
2 teaspoons chopped fresh parsley
Test Kitchen Techniques
Why This Recipe Works
To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.
Before You Begin
The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Instructions
- Remove outer papery skins from garlic; cut top quarters off heads and discard. Wrap garlic in foil and roast in 350-degree oven until browned and very tender, about 1 hour. Meanwhile, heat olive oil and 2 thinly sliced garlic cloves in small skillet over medium-low heat. Cook, stirring occasionally, until golden brown, about 15 minutes. Using slotted spoon, transfer garlic slices to paper towel-lined plate and set aside; reserve oil. Once roasted garlic is cool, squeeze cloves from their skins (you should have about 1/4 cup).
- Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and garlic cooking oil in second small bowl or measuring cup.
- Process chickpeas, roasted garlic puree, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl, sprinkle toasted garlic slices and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
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