Creamy Roasted Garlic Hummus Recipe
I can’t even tell you how many times I’ve made hummus and it just hasn’t worked. I mean, it worked because blending chickpeas, tahini, garlic, salt and olive oil together forms a dip. But it didn’t work, ya know? My hummus just was never as smooth as I wanted it to be and didn’t have as much flavor as I wanted it to have.
But I think I’ve figured out a few tricks to get us that much closer to really flavorful and creamy hummus! For sure, roasted garlic is a must. Roasting the garlic imparts so much flavor to the hummus, but also grating 1 small raw garlic clove (or more depending on your preference) is key. But in my world, you can’t have too much garlic!
This last time I made hummus, I used a can of cannelini beans and a can of cihckpeas. The softer cannelini beans really made a world of a difference!
Here are all my tips to getting to a really delish, smooth and creamy hummus:
- Roast your garlic, plus grate 1 small clove of garlic raw into the mixture
- Cook your beans in water to soften them up
- Save about a half a cup of the bean water for the hummus – it helps to loosen up the mixture and is better than adding a cup of olive oil
- Use good quality extra virgin olive oil for the best flavor
- Salt towards the end of blending, and keep tasting – you likely need much more salt than you think you do
- Use tahini sparingly to really keep the garlic/olive oil going
- Blend way longer than you think you need to
There are a few nuances I worked out during this run of hummus, so you’ll definitely want to read the recipe fully. But you got this! You don’t even need a fancy food processor, a blender will work perfectly well. Just do remember that you should blend longer than you think you need to in order to achieve an extra smooth finish on your hummus.
