This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch by adding roasted garlic, making it my most-requested recipe. I finally made it for my grandma a few months ago, and she said it was incredible — that was my Oscar moment! Even people who don't like hummus love this recipe. And I'm modest too!
Ingredients
- unpeeled garlic cloves: 5 piece
- extra-virgin olive oil: 2 Tbsp (divided)
- garbanzo beans: 1 can (15 ounce can, drained)
- tahini: 0.5 cup
- lemon juice: 0.33333 cup (fresh)
- ground cumin: 1 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 450 degrees F (230 degrees C).
-
Place unpeeled garlic cloves in the middle of a large square of aluminum foil. Drizzle cloves with 1 tablespoon olive oil; wrap in foil.
-
Roast in the preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool, 5 to 10 minutes.
-
Squeeze roasted garlic out of the peels into a food processor. Add garbanzo beans, tahini, lemon juice, cumin, salt, and remaining 1 tablespoon olive oil. Process until very creamy.
