ROASTED GARLIC HUMMUS
Quick, Easy Roasted Garlic Hummus
Roasted Garlic Hummus. Amazing on its own, served with fresh warm pitta bread. Make a salad of your favourite veg for a fabulous summer meal.
You’ve never really eaten hummus until you’ve eaten it somewhere in the Middle East. One of my family’s favourite holiday spots is Abu Dhabi. If you’ve never been I would highly recommend it. The people are friendly, the service is great, the weather is hot and sunny and the food is spectacular. What else do you want on holiday? It is also conveniently located between the UK and Korea so we usually do a stopover on the way and if we are lucky on the way back too.
Watch My Easy Roasted Garlic Hummus Recipe Video (2m 45s)
Until our first trip to Abu Dhabi, I had only ever eaten supermarket hummus. It’s OK I guess, but I could never really understand people who raved about hummus as quite frankly, there were nicer things to eat. Then on the first morning of our holiday we went down for an early breakfast and lay before us was one of the biggest buffets I have ever seen. There were omelettes, fried, poached and boiled eggs, smoked salmon, waffles, pancakes, bowls and bowls of fresh fruit and salad, cakes, yoghurts, desserts, steak, cheeses, bread, and on and on and on it went.
I walked around the buffet making plans. I wanted fruit, and yoghurt and then I would start on the steak. To be fair, I was on holiday!!! I came to the traditional Middle Eastern breakfast area and there it was. A huge bowl of fresh hummus, surrounded by giant green and black olives, flat breads, salads, tabbouleh, baba ganoush, cous cous, local cheeses and mint tea. Heaven.
I filled my plate and carefully walked back to our table making sure not lose a wayward olive. My husband came back with a similar plate of food. I knew there was a reason why I married him! The hummus <sigh> the hummus was amazing. So light and creamy with just the perfect amount of lemon and garlic. I mopped up every last bit of it with the freshly baked flatbread. And then went back for more. We ate so much for breakfast that first day that we didn’t eat again until dinner. 🙂 And so, every breakfast at that buffet started with creamy hummus, fresh olives and warm flatbread. And pancakes. Lots of pancakes.
I have roasted the garlic in my recipe as it gives the hummus a sweetness missing when raw garlic is used. If you haven’t got time to roast the garlic, use four cloves of raw garlic instead and you will be fine. Enjoy.
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- 1 Large Garlic Bulb, roasted (see below)
- ½ Cup Tahini (Gluten Free variety)
- 2 400g Cans Chickpeas
- 4 tbsp Lemon Juice
- 4 tbsp Ice Cold Water
- ½ tsp Salt
- Olive Oil and Pinch of Paprika to serve
- Roasted Garlic
- 1 Large Garlic Bulb, peeled and roasted 200℃ for 30 minutes
- 1 tbsp Olive Oil
- Pinch of Salt
- Preheat oven to 200C.
- Peel the garlic and place the cloves on a square of tin foil. Drizzle with olive oil and add a pinch of salt.
- Wrap the garlic in the tin foil and place in the oven for 30 minutes until soft and lightly browned.
- Place the chickpeas, roasted garlic, tahini, salt, lemon juice and water in a food processor and whizz for five minutes or until you have a smooth, creamy paste.
- Scoop the hummus into a bowl and cover with plastic wrap. Let it rest for at least 30 minutes. It can be refrigerated straight away but will need to taken out of the fridge 30 minutes before serving. When ready to serve, pour a layer of olive oil over the hummus and sprinkle on a pinch of paprika. The hummus will keep in the fridge for up to three days. Serve with pitta bread and your favourite veg. Enjoy!