I have an absolute, unhealthy, undeniable love for garlic. I take any and every opportunity to add it to recipes, and I almost feel ashamed to admit that I had never actually ROASTED a head of garlic until today. The reason I am so ashamed to admit this is because it is SO good, I know I should have made it a long time ago.
Luckily, it is almost the easiest thing ever, so making it more often will not be a problem. I relied upon various recipes online, none of which varied much from the other. This link is the one I ultimately ended up using from Simply Recipes. It was great: to the point and easy to follow with plenty of photos!
Now. What you do with your roasted garlic is entirely up to you. For starters, you can smear it atop crostinis with some tomato, cheese, meats, etc. Once roasted, it loses a lot of the harsher flavors typically present in raw garlic. The softer, milder taste makes it edible on its own! What I chose to do with the majority of my roasted garlic was incorporate it into hummus. Staying on track with my current ‘summertime’ mantra, hummus is light, easy, and not going to overload you with calories. Perfect!
Making roasted garlic hummus is really, really simple. A food processor is the only tool you will need! Simply combine your drained and rinsed can of garbanzo beans, tahini, lemon juice (fresh squeezed!), salt and cumin into the food processor. Pulse these ingredients together for a couple of minutes, then add 2 tablespoons of olive oil and 10-12 cloves of roasted garlic. Pulse again for another couple of minutes, then finally add water. Pulse for one more minute.
The hummus is ready to eat straight out of the food processor, but feel free to doctor it up a little with crushed red pepper, more roasted garlic, and maybe some sriracha. This will last for up to a week in your refrigerator, or you could freeze it for a couple of months if you make a lot of it!
>photos updated 9.10.2016
[my additional tips!]:
Actual Prep / cook time: 10 minutes
Clean-up difficulty: 1
Overall difficulty to make: 1 [really just pulsing the food processor!]
Overall satisfaction: 8 [pretty addicting stuff]
Price range? This dish is under $5
What I would change next time? I wouldn’t change anything, but I am excited to make other flavors of hummus soon!
For your own version, I recommend:
- Playing with the amount of tahini / lemon juice / water / roasted garlic you add. Your palette may be completely different from mine, so add a little or take away some if you have different preferences!
- 1 (15 oz) can garbanzo beans
- 1 head roasted garlic
- 3 tbsp. tahini
- 2 tbsp. lemon juice (fresh squeezed)
- 2 tbsp. olive oil
- 2 tbsp. water
- 1/4 tsp. cumin
- 1/4 tsp. salt
- crushed red pepper (optional)
- dried parsley (optional)
- Drain and rinse garbanzo beans.
- Add garbanzo beans, tahini, lemon juice, salt and cumin to food processor. Pulse for two minutes. Stop occasionally and scrape the sides.
- Add olive oil and 10-12 cloves roasted garlic, then pulse for another 1-2 minutes.
- Scrape the sides of the food processor, add water, and pulse for one more minute. Be sure to still occasionally scrape the sides as you go.
- Spoon hummus directly out of food processor and into a bowl. Top with remaining roasted garlic cloves, crushed red pepper (optional), and dried parsley (optional).
- Serve immediately or store for up to one week in a refrigerated airtight container.
- Feel free to play around with the amount of olive oil, tahini, and water you add. Make it the consistency you prefer!