Creamy Lemon Roasted-Garlic Hummus

You can always find hummus in my fridge. On crackers, sandwiches, or even on a spoon, we’re hummus lovers over here! I can guarantee that I’ve tried just about every hummus brand in the grocery store, and I still haven’t found a hummus that tastes as good as the homemade stuff.

Homemade hummus is creamier, fresher, customizable, and just so darn delicious. If you’re worried about homemade hummus lasting in the fridge, scoop it in an airtight container and it will keep super well for 1-2 weeks!

Now for the deets: my favorite homemade hummus flavor is roasted garlic & lemon. The creaminess of homemade hummus, with the brightness of freshly squeezed lemon, is addicting and oh-so-versatile. And how can you resist adding roasted garlic? I’ll show you my 12-minute roasted garlic trick below that will blow your mind!

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

Makes: roughly 2 cups of hummus

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

The Ingredients

2, 15 ounce cans (roughly 30 ounces total) garbanzo beans, drained (also branded as chickpeas)

1 ½ lemons

3 large garlic cloves, unpeeled

¼ cup tahini paste, stirred

1/4 cup extra virgin olive oil

2 tablespoons ice cold water (the secret ingredient for creamy hummus!)

1/2 teaspoon salt

Optional garnishes: paprika, smoked paprika, fresh parsley, more chickpeas, extra virgin olive oil

The Steps

In a small skillet over medium heat, add unpeeled garlic cloves (skins left on).  Let cloves roast in pan on side #1 for 6 minutes. Flip garlic and roast for an additional 6 minutes (12 minutes in total). Skins will be black in some areas and the insides will be soft. Let cloves cool.

In the bowl of a food processor or blender, add drained chickpeas, tahini paste, olive oil, salt, ice water, peeled roasted garlic cloves, and lemon juice.

TIP: if lemons are super juicy, start with 1 lemon and add juice of extra half if needed.

Turn food processor on high and blend until smooth and creamy (about 1-2 minutes), scrapping down the sides of the food processor once to catch any stray chickpeas.

TIP: If you’d like to plate the hummus like they do in restaurants, watch my video below for tips and tricks!

How to store your hummus: Hummus stays fresh if stored in the refrigerator for a week in an airtight container! You can keep it for up to 2 weeks but will start to lose its freshness.

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

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