This roasted garlic and artichoke hummus recipe is ridiculously easy—and tastes like a million bucks! I came up with this recipe on a whim one evening and the whole family loved it. I swear, my picky eaters cleared their plates in a heartbeat.
What makes this hummus different? Well, it's the simple act of roasting the garlic that elevates this dish to a whole new level of flavor. It’s a revelation! Roasting transforms the garlic into something sweet and subtly caramelized, completely different from raw garlic. It's my little secret weapon for making all my dips and spreads taste amazing.
Required Equipments
- Food processor or blender
- Mixing bowls
- Whisk
- Baking sheet
- Small saucepan
- Rubber spatula
Roasted Garlic and Artichoke Hummus: Frequently Asked Questions
Roasted Garlic and Artichoke Hummus
This recipe for Roasted Garlic and Artichoke Hummus is a flavor explosion! It's easy to make, naturally vegan and so incredibly delicious, perfect for a simple appetizer, or as a healthy dip with crackers or veggies.
⏳ Yield & Time
Yield: 4 servings servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C).
- Halve the head of garlic and drizzle with 1 tablespoon of olive oil. Wrap in foil and roast for 30-40 minutes, or until very soft and caramelized. Let cool completely. Once cool, squeeze the roasted garlic cloves out of their skins. Set aside.
- In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the artichoke hearts and cook for about 5 minutes, stirring occasionally, until slightly softened and warmed through.
- Meanwhile, drain the chickpeas and rinse thoroughly. Add the drained chickpeas, tahini, lemon juice, roasted garlic, and salt to a food processor or blender.
- Process until mostly smooth, scraping down the sides as needed. If you prefer a super smooth hummus, blend a little longer. You may need to add a tablespoon or two of the reserved olive oil to get the desired consistency, but don't add more than is needed, or the hummus will be too oily.
- With the food processor running, slowly drizzle in the ice water until the hummus reaches your desired consistency. It should be creamy and smooth but not watery.
- Stir in the cooked artichoke hearts. Taste and adjust seasoning as needed – you might want more lemon juice, salt, or even a pinch of black pepper.
- Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil, garnish with fresh parsley, and serve immediately with warm pita bread or crudités. Enjoy!
📝 Notes
- If you don't have a food processor, you can use a potato masher for a chunkier hummus.
- Feel free to experiment with other add-ins. Sun-dried tomatoes, roasted red peppers, or even a pinch of cumin would all work well.
🍎 Nutrition
Calories: 250 calories
Protein: 8 grams
Fat: 15 grams
Carbohydrates: 20 grams
Fiber: 5 grams
Calcium: 30 mg
