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4 Comments Sometimes it suddenly hits me.
One moment I’m worrying about everyday things – what recipe to make next, work deadlines or the usual financial concerns and the next I’m watching the news and seeing stories about war, hunger or another senseless attack somewhere in the world.
I don’t particularly enjoy watching the news, but I do because I want to know what’s happening. At the same time, it’s hard not to feel overwhelmed by all the sadness and hatred.
I don’t have the answers. I often wonder how the little things I worry about compare to everything that’s happening in the world. But if we let fear and hatred take over, nothing good can come from that either.
So I keep doing what I know best: cooking, sharing recipes and bringing people together around the table.
One of the things I love most about food is that it connects people. I have friends from all over the world, with different cultures, religions and backgrounds. Sharing meals, exchanging recipes and learning from each other reminds me that we have far more in common than what divides us.
And that brings me to today’s recipe: a wonderfully creamy roasted garlic hummus with sweet sun-dried tomatoes. A delicious combination of Middle Eastern flavours with a little Italian twist.
Table of contents
Tip from Simone
Roasting the garlic completely transforms its flavor. Instead of being sharp and pungent, it becomes wonderfully soft, sweet and almost buttery. Even if you’re not normally a fan of raw garlic, chances are you’ll absolutely love this roasted garlic hummus.
Recipe Ingredients
To make this creamy garlic hummus you’ll need:
- Garlic – roasting the garlic is what makes this hummus extra special.
- Chickpeas – the base of every good homemade hummus.
- Tahini – adds richness and that classic nutty flavor. Buy store-bought or make your own tahini.
- Sun-dried tomatoes – I use the ones packed in oil for the best flavor. Or check this recipe on how to make your own oven sun-dried tomatoes.
- Oil from the tomatoes – don’t throw it away! It adds even more flavor to the hummus.
- Fresh lemon juice – balances the richness beautifully.
- Olive oil
- Sea salt
- Cayenne pepper (optional)
For serving
- Fresh bread, crackers or crunchy vegetables
- Extra virgin olive oil
- Chopped sun-dried tomatoes
- Fresh basil
Why Roast the Garlic?
If you’ve only ever made hummus with raw garlic, you really need to try roasting it.
Roasting completely changes the flavor. The cloves become soft enough to squeeze out of their skins and develop a sweet, mellow taste that blends beautifully with the chickpeas and tahini.
The result is a silky smooth garlic hummus that’s packed with flavor without being overpowering.
How to Make Roasted Garlic Hummus
Step 1: Roast the garlic
Preheat the oven to 220°C (425°F).
Remove the loose outer skin from the garlic bulbs but leave the individual cloves in their skins. Slice about 5 mm from the top so the cloves are exposed.
Drizzle each bulb with a little olive oil, wrap in aluminium foil and roast for 35 to 40 minutes, or until completely soft.
Allow the garlic to cool before squeezing the cloves from their skins.
Step 2: Blend the hummus
Place the sun-dried tomatoes in a food processor and chop briefly.
Add the roasted garlic, chickpeas, tahini, lemon juice, olive oil and the reserved tomato oil.
Blend until smooth, scraping down the sides as needed.
If you’d like a softer, creamier hummus, add a few tablespoons of water until you reach your preferred consistency.
Season with sea salt and a pinch of cayenne pepper if you like a little heat.
Serving suggestions
This roasted garlic hummus is incredibly versatile.
Serve it with:
- Warm pita bread
- Fresh crusty bread
- Crackers
- Raw vegetables like cucumber, carrots and bell pepper
- As a sandwich spread
- On wraps
- As part of a mezze platter
Finish with a drizzle of olive oil, chopped sun-dried tomatoes and fresh basil.
Variations
Once you’ve mastered this garlic hummus recipe, there are plenty of ways to change it up.
- Add roasted red peppers for an even sweeter hummus.
- Blend in fresh basil for an Italian-inspired version.
- Make it extra spicy with more cayenne or chilli flakes.
- Sprinkle toasted pine nuts over the top for extra crunch.
Storage
Refrigerator: Store the hummus in an airtight container for up to 5 days. It helps to have a bit of olive oil on top so it doesn’t dry out.
Freezer: Garlic hummus freezes surprisingly well. Freeze in small portions for up to 3 months and thaw overnight in the refrigerator.
FAQ Roasted Garlic Hummus
You can, but roasted garlic gives the hummus a much milder, sweeter flavor and makes it extra creamy.
Yes, although tahini gives hummus its traditional flavor. If you don’t have any, you can replace it with a little extra olive oil or a spoonful of Greek yogurt if you don’t need the recipe to be vegan.
A little cold water helps create a lighter, fluffier texture and makes the hummus beautifully smooth.
Use it as a sandwich spread, stir it through pasta, serve it with roasted vegetables or add a generous spoonful to grain bowls.
More Dips Recipes
Smoked paprika hummus with garlic – easy and vegan
Garlic Hummus with Sun-Dried Tomatoes
Ingredients
- 1 tsp olive oil
- 90 gr sun dried tomatoes on oil drained
- 30 ml of the oil from the sun dried tomatoes
- 2 tbsp fresh lemon juice or to taste
- 30 ml tahin
- 400 grams chickpeas
- 2-3 tbsp water or to your liking to make it thinner
- 1/2-3/4 tsp seasalt to taste
- pinch of cayenne pepper optional
To serve:
- olive oil
- sun-dried tomatoes
- chopped fresh basil or dried
- crackers raw vegetables or fresh bread
Instructions
- Preheat the oven to 220˚C.
- Remove the outer shells of the garlic, but don’t remove the skins surrounding the cloves. Cut away 5 mm to 1 cm of the top of the bulbs so you can see the naked top of the cloves.
- Place each bulb on a piece of aluminium foil and drizzle both with about 1/2 tsp extra vergin olive oil: make sure all cloves are coated in oil. Wrap the bulbs in the foil and place them in the middle of the oven or on a small baking tray.
- Roast for about 35-40 minutes or until golden and very soft.
- Leave to cool, carefully unwrap and leave to cool further. Once cold enough squeeze the garlic out of the bulbs. You should have roughly 30 gr roasted garlic.
- Place sundried tomatoes in the food processor and chop. Add garlic, oliveoil, lemonjuice, tahin and the chick peas. Turn the machine and scrape down the sides if needed. Taste.
- Add a bit of water if the mixture is too thick. Once to your liking add salt and cayenne (if using) Mix again.
- Place the hummus in a nice bowl and garnish with some olive oil, fresh basil and chopped sundried tomatoes.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
I am going to do this today. Chick peas are cooked and I am ready to start, but I don`t find the number of garlic bulbs you have used on the ingredience list.
I guess maybe 3-4 will do ?
O that’s silly! I left the most important part out of the ingredient list! I’ll be adding that soon. You use a whole head of garlic. Sounds like a lot but by roasting it, it becomes soft and delicious.
Well said. I was having the same conversation with my girlfriend this morning. Good thing there is wonderful food to help cheer us up. I make hummus every Sunday and look forward to trying this version.
That is so true! What would we do without delicious food indeed! I think I’m going to have to make another batch of this delicious hummus!