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bowl of hummus with lemons, garlic, and tomatoes

Roasted Garlic Hummus with Chives

Dianne
Serve this silky smooth hummus with pita wedges or cut vegetables at parties for a fun appetizer, or spread it onto a sandwich or wrap for a delicious lunch.
This recipe makes about 2 cups of hummus. A serving is 2 tablespoons
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Prep Time 10 minutes
Cook Time 1 hour
Course Appetizer, Snack
Cuisine Mediterranean
Servings 32 servings
Calories 51 kcal

Ingredients
  

To Roast the Garlic

  • 1 bulb garlic
  • ½ teaspoon olive oil
  • pinch sea salt
  • pinch black pepper

To Make the Hummus

  • 1 cup dried chickpeas soaked for 6 to 8 hours, drained and rinsed
  • 1 teaspoon baking soda
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons cold water
  • ½ teaspoon sea salt
  • 2 tablespoons chopped chives plus more for garnish, optional
  • 1 tablespoon olive oil for serving, optional
  • 1 teaspoon sumac or paprika for serving, optional

Instructions
 

To Roast the Garlic

  • Preheat your oven to 400°.
  • Peel most of the paper off of the garlic, but make sure you keep the bulb intact. Use a sharp knife to cut the top part of the garlic bulb off. You’ll want to trim about ¼” off.
  • Drizzle the tops of exposed cloves with the olive oil, and sprinkle with the salt and the black pepper. Cover the bulb with foil and bake for about 40 minutes, until the cloves are soft. The garlic is done with deeply golden brown and completely soft.
  • Allow the bulb to cool about 10-15 minutes.

To Make the Hummus

  • Place the chickpeas and the baking soda in a large pot and add enough water to cover the chickpeas by 2 inches. Bring to a boil over medium-high heat, then partial cover the pot and reduce the heat to a simmer. Allow to cook for about 60 minutes, or until the chickpeas have begun to fall apart. Skim the skins from the top of the water then drain the chickpeas. (If you can't get all of the skins out the water, it's okay.)
  • Place the chickpeas in a food processor, and process until it becomes a paste. Squeeze the roasted garlic out of the papery skin into the food processor, and then add the tahini, lemon juice, water, and salt. Process until smooth and creamy. Stir in the chopped chives.
  • Transfer the hummus to a bowl and top with the olive oil, sumac or paprika, and extra chives, if using.
  • Refrigerate until ready to eat. Serve with pita wedges or cut vegetables.

Notes

Store your hummus in an air-tight container in the fridge for 3-5 days.

Nutrition

Serving: 2tablespoonsCalories: 51kcalCarbohydrates: 6gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 97mgPotassium: 91mgFiber: 2gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 14mgIron: 1mg