Roasted Garlic Hummus
Honestly, roasted garlic hummus is one of those things we keep coming back to again and again. There's something about taking the time to roast the garlic that completely transforms it, it goes from sharp and punchy to sweet, mellow and almost buttery. Combined with silky smooth chickpeas, good tahini and a hit of lemon, this is the kind of hummus that makes you wonder why you ever bought the stuff in a tub. We finish ours with fresh chives stirred through at the end, which adds a little colour and a gentle oniony lift. Make this tonight and we promise it'll be gone before you know it.
Before You Start
- Preheat oven to 180°C
- Baking tray
- Food processor
- Roast garlic for 30 minutes, then cool & peel before blending
Ingredients
- 2 tbsp lemon juice
- 1 bulb of garlic clove
- 1 can chickpeas
- 1 tbsp creamy tahini
- salt to taste
- 2 tbsp olive oil
- 2 tbsp water
- handful of chives
Method
Roast the garlic
- Put the garlic bulb on a baking tray, put the tray in the oven and roast for 30 minutes
- Remove and leave to cool, then peel
Blend the hummus
- Drain the chickpeas
- Put the roasted garlic, chickpeas, tahini, salt, lemon juice, oil and water into the food processor and whizz to a smooth paste
Finish the dish
- Finely chop the chives and stir them through at the end
Tips & Variations
- Get it super smooth: We find it really helps to keep blending for longer than you think you need to. Give it a full minute or two in the food processor and it'll go from grainy to genuinely silky.
- Adjust the lemon: Taste as you go with the lemon juice. We like ours quite bright and zingy, but if you want something richer and more mellow, hold back a little and add it gradually.
- Serve it properly: Don't just dollop it in a bowl. Spread it out with the back of a spoon, drizzle over some good olive oil, and finish with a pinch of smoked paprika or some extra chives. It makes a real difference.
Why This Works
The trick here is that roasting the whole garlic bulb low and slow in the oven completely changes its character. You lose all the harsh raw bite and get this deep, caramelised sweetness that makes the hummus taste way more complex than the ingredient list suggests. Blending everything together while the chickpeas are still slightly warm also helps you get that really smooth, almost whipped texture.