26 Reviews of Creamy Roasted Garlic Hummus

From: LUv 2 BaKE

On Jan 23, 2007

I love hummus and make it all the time and I also love garlic but had never tried to roast it before. This hummus was absolutely delicious! The garlic was mellow instead of sharp, yet still flavourful, which was really nice with the other flavours from the tahini and lemon juice. I didn't add any olive oil for personal preference, yet my hummus was still nice and creamy with just the 1/4 cup water. I'll definitely be making this again!! Thanks so much!

From: mikekey

On Jan 18, 2007

You gotta hit here! My partner is a hummus nut, and gives this 5 stars. I made this for a work potluck, so doubled the recipe easily. Thanks for posting!

From: Chef #289981

On Sep 1, 2008

This is a great base recipe. I love garlic, so I did not find that it was too much for use. It was a little bland as posted, so I adjusted it a bit. I increased the lemon juice and tahini and added cumin, coriander and cayenne. I topped it with a smidge of olive oil and extra garlic (minced) and roasted red pepper. It was a huge hit!

From: Karen67

On Jan 9, 2007

I've never made hummus before, and this was really easy and very tasty. I did substitute kosher salt for sea salt, but otherwise stuck to the recipe exactly. This will be on my appetizer table for all my dinner parties.

From: Chef #429644

On Jan 14, 2007

We thought our lime (juice and zest) and fresh garlic hummus was as good as hummus could get...until we tried this. Since I made this a few days ago we've been making it daily. We are Creamy-Roast-Garlic-Hummus addicts. Is there a cure? I doubt there's a better hummus to get us off this one.

From: SweetpeasMommy

On Aug 15, 2007

Oh Yum!!! I have had many variations ~ homemade, store-bought and at restaurants) and this one is my favorite by far! This recipe has the perfect blend/ratio of beans, tahini, lemon and that beautiful, mellow roasted garlic! I followed the recipe exactly except for the olive oil. I blended everything together in the food processor and then, while it was still running, poured just a small stream (maybe 1 tablespoon) of oil to smooth it out. Along with the warm water, it really did not need any more. A little lemon pepper sprinkled on top and some toasty pita wedges made for hummus bliss... Thank You!

From: JackieT78

On Feb 3, 2008

This is a great recipe. I had my doubts about it whether or not it was worth squeezing all those garlic cloves out with my fingers. It is! My son ate some right after I finished it. It was okay then, but it's fantastic a day later after the flavors have had time to blend. Thanks for sharing the recipe. Update: I've made this several more times and have discovered that the garlic is much easier to squeeze out after it has been allowed to cool completely.

From: Engrossed

On Jan 29, 2007

Very nice hummus. Your method for roasting the garlic worked perfectly. Mine was the perfect consistency made in my blender. I didn't have to add any extra liquid. This was a tad lemony...I suppose it depends on the size of your lemon. I served it with crudites and pita bread. Made for 1-2-3 hit wonders.

From: Sandi (From CA)

On Jan 22, 2007

Very nice hummous! I did have to add considerably more olive oil to get it to "move" in my Magic Bullet for, despite scraping the sides, the mixture would climb the cup walls immediately upon restarting. Was I not supposed to drain the chick peas? I also added an extra raw minced garlic clove for our tastes, but that's probably because the head of garlic I roasted was pretty small and didn't provide as much flavor as I'd like. This additional clove gave it a bit of a kick, but it was just delish! I topped the hummous with more olive oil and some paprika and served with warmed pitas, Lebanese Chicken and Tabule (Arabic Salad) - Tabbouleh. Thank you, What's Cooking?!

From: Jackiean

On Oct 29, 2007

Fantastic - made exactly as posted minus the salt. This is definitely a keeper for us. Thanks for sharing it !