Ever since I got a new blender, I have been whipping all kinds of things – smoothies, sauces, dips…

And this Roasted Garlic Hummus is my most recent creation.

If you’ve never roasted garlic because it sounds like too much work, let me reassure you, it isn’t – unless you consider wrapping an unpeeled head of garlic in some foil and throwing it in the oven for 20 minutes.

The best part is that after the garlic cools, you just push the cloves out – no peeling AT ALL!

Once the garlic is ready, just throw everything in a blender and combine until smooth.

And that’s it.

And feel free to adjust seasonings to your taste. The star of this hummus is obviously the garlic, but if you like it spicier add more cayenne, or up the lemon juice for a stronger citrus taste.

This really acts as a great base for a ton of different hummus combos.

Serve it up with some veggies, tortilla chips or pita bread and you are ready to snack.

Are you a visual learner? Check out the video here:

–Rene

Need some more hummus inspo? Check out my Spicy Red Pepper Hummus.

Print

Roasted Garlic Hummus

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 -6

Ingredients

• 1 head garlic unpeeled
• 2 tbsp. + 1/4 cup olive oil separated
• 1 can chickpeas drained and rinsed
• 1 tbsp. tahini
• 1 tbsp. lemon juice
• 1/4-1/2 tsp. cayenne pepper to taste
• 1/2 tsp. salt
• 1/4 cup water
• pinch red pepper flakes optional

Instructions

1. Preheat oven to 400 degrees.
2. Slice the top of the garlic head off. Place garlic on a piece of foil and pour 1 tbsp. olive oil over open end. Seal foil tightly around garlic and place in the oven. Bake for 20 minutes.
3. Remove garlic from oven and let sit for 3-5 minutes, or until foil is cool enough to handle.
4. Remove foil and let garlic sit uncovered for 5-10 minutes, or until cool enough to handle. Push garlic cloves out of the skin.
5. In a blender add garlic, chickpeas, tahini, lemon juice, cayenne pepper, salt, 1/4 cup olive oil and water. Blend until smooth.
6. Pour into a bowl, cover and put in the fridge for 30-60 minutes, or until ready to serve.
7. Top with remaining 1 tbsp. olive oil, a pinch of red pepper flakes (optional) and a pinch of cayenne pepper (optional).

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!