This za’atar roasted garlic hummus is absolutely delicious! Grab your pita chips and vegetables and get to dipping!
I love hummus. So it should come as no surprise when I tell you I eat it as my meal.
Creamy, dreamy hummus can be spiced up or down depending on how you like it. This is my newest love… roasted garlic and za’atar. Both of which add tremendous amounts of flavor but with the same minimal effort as regular hummus. Roasting the garlic cloves softens its potent flavor, still giving you that garlicky goodness… just a mellow version of itself.
I love all hummus’ SO much that I even go to extreme (okay, so it’s not so extreme) lengths to make homemade pita chips. Because homemade hummus deserves as much.
Dip and snack… it’s how I roll.
Start by placing 4 to 6 large cloves of garlic on heavy-duty aluminum foil and drizzle with oil. I’m using safflower… but use what you have.
Fold up the sides creating a purse and pop into a preheated 400 degree oven and roast for 30 to 35 minutes. Remove and cool.
Open two cans of garbanzo beans and place into a mesh strainer set over a bowl to collect the bean liquids. My store has yet to start carrying the dried version… but feel free to soak your own beans and all that.
Save this… you’ll need it later on.
Once the garlic cloves are roasted and cooled, safely peel off the papery skins.
Place the drained chick peas into a blender or food processor.
Add in the roasted garlic cloves…
1/4 cup of tahini…
1/4 cup olive oil…
Then squeeze in the juice of half a lemon… feel free to up it to 1 whole lemon if you prefer it that way.
Add in a ladle of the bean liquids. I would say it’s about 1/2 to 3/4 cup.
Measure and add in 1 and 1/2 teaspoons kosher salt…
Lastly, scrape down the sides and blend until desired consistency, adding a little more of the bean liquid at a time. For me I do 1-1/2 ladles which is about 3/4 cup-ish.
Spoon the za’atar roasted garlic hummus into your personal-size (wink!) bowl and drizzle with a little olive oil before sprinkling with this homemade za’atar and minced fresh parsley.
I eventually mix it all up, adding more za’atar to each chip-full-o-hummus… because I’m a za’atar addict and can’t really help myself.
Excuse me I have the remainder of this bowl I need to go annihilate.
Ways To Use Hummus:
- You can serve it as a dip with cut veggies or toasted pita or naan shards.
- Use it as a base for a 7-layer hummus dip.
- As a spread on sandwiches, burgers or in wraps.
- Add it to salads or grain bowls when you want a touch of creaminess.
- Mix into salad dressings.
Love Hummus? Click Here For More Hummus Recipes!
Za'atar Roasted Garlic Hummus
- 4 to 6 cloves garlic, skins left on
- 1 teaspoon extra light olive oil
- 2 (15 ounce) cans chickpeas, drain, bean liquid reserved
- 1/4 cup tahini
- 1/4 cup olive oil, plus more for garlic and garnish
- 1½ teaspoons kosher salt
- 1 tablespoon homemade za'atar
- 1 tablespoon minced fresh parsley
- Preheat oven to 400°.
- Place cloves on a piece of heavy-duty aluminum foil and drizzle with a teaspoon or so of safflower oil. Bring up the sides of the foil, crimping and forming a purse. Place pouch in oven and roast for 30 minutes. Allow to cool until safe to handle, then peel the papery skins away from the cloves.
- In a high-powered blender or food processor place garbanzo beans, roasted garlic, tahini, 1/4 cup olive oil and salt. Add one ladle (about a cup) of the bean liquid. Process until smooth, adding a little more bean liquid as needed.
- Spoon hummus into a serving bowl, drizzle with a little olive oil and sprinkle with za'atar and minced parsley.
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