Roasted Garlic and Lemon Hummus

Last year I discovered that homemade hummus really does taste better, and this Roasted Garlic and Lemon Hummus is my best hummus recipe yet. It is seriously delicious – and borderline addictive. The lemon gives the hummus a light refreshing taste, while the roasted garlic adds a depth of flavor. I toasted a tablespoon of pine nuts used them as a garnish on top of the hummus along with some lemon zest – the bites with the nuts and zest were the best.

Instead of adding raw garlic to the hummus, I took the time to roast the garlic. This takes about 40 minutes, but it is so much better than raw garlic. Roasted garlic has a richer, less sharp flavor, and it pairs wonderfully with the fresh lemon juice. I added about 6 big cloves of garlic to my hummus, and the flavor of the garlic was there without being overwhelming. If you are one of those people who loves garlic, go ahead and add more.

This is the perfect make ahead snack to serve at a summer party. Everyone loves hummus, and I think it is impossible to throw a party without serving hummus these days. It is an added bonus that you only dirty a blender and some measuring cups in the process of making this hummus. It’s pretty mess-free, making it just the thing to serve when you are inviting friends over.

The other thing that I love about hummus is that you can dip almost anything in it. I had potato chips and Tostitos scoops (one of the best inventions of the century). Pita chips, baby carrots, celery, and broccoli are all great options too. Wouldn’t a bit of hummus and some carrots be a fun addition to a lunchbox?

If you want to try some other hummus recipes, click these links to Caramelized Onion and Balsamic Vinegar Hummus and Roasted Red Pepper Hummus.

Roasted Garlic and Lemon Hummus

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Yields 6-8 servings

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

• 6-8 cloves Roasted Garlic
• 3 tablespoons Olive Oil
• 2 cans Chick Peas
• 1/3 cup Tahini
• 1 1/2 teaspoons Salt
• 1/3 cup Fresh Lemon Juice
• 4 tablespoons juice from the Chick Peas
• 1 tablespoon toasted Pine Nuts
• 1 dash of Lemon Zest

Instructions

1. Start by roasting the garlic. Cut the root end off the garlic, exposing the cloves of garlic. Place in the center of two layers of aluminum foil, and drizzle 1 tablespoon of olive oil over. Fold the foil up around the garlic, and place it in the oven at 350 degrees for 40 minutes. Then remove from the oven and let cool.
2. Once the garlic has roasted, get to work on blending the hummus. Place all of the ingredients in a blender and blend until smooth. You want the hummus to churn in the blender, if this is not happening, add extra liquid from the can of chick peas.
3. Chill the hummus and serve topped with pine nuts and lemon zest.

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