This is the best classic hummus to try this year. Chickpeas, tahini, and aromatic cumin are blended with roasted garlic until smooth and creamy. At your next gathering, serve this hummus with warm pita bread or your favorite crunchy veggies.
I love making hummus!
It’s more affordable and creamier. I mean, isn’t homemade hummus the healthiest you can eat?
Can you believe that where I live, hummus isn’t really popular? I mean, Turks definitely know what hummus is, just you don’t really see it at the table at any gathering. Also, it is rarely served as a meze in some restaurants. With that said, if I feel like eating hummus, I have to make it myself.
This hummus recipe has the perfect amount of tang from the lemon juice, the roasted garlic adds such an umami flavor, and smells soooo good.
Why I Love This Recipe
The classic ingredients of chickpeas, tahini, cumin, lemon, and olive oil have been blended along with sweet roasted garlic. The addition of fried thin-sliced garlic cloves and lightly fried peeled lemon peel gives this dish a nice modern touch.
The REALLY best part is to drizzle the same oil you fried the lemon and garlic in over the smeared hummus. Yum!
What is Hummus Usually Made Of?
Furthermore, hummus is usually made with cooked chickpeas, tahini, cumin, lemon juice, and olive oil as a base. There are many recipes that contain special add-ins like roasted garlic, red pepper, and even herbs. Of course, that’s what makes hummus so desirable; it’s so customizable.
What Goes Well with Hummus
- Any type of bread, really. My favorite is Egyptian pita bread.
- Pita chips.
- Sliced cucumbers, carrots, and red peppers for a nice crunchy snack.
- Smear it in a sandwich to replace mayo.
- Dollop a generous amount onto any Mediterranean bowl too.
How to Make Hummus Better
1.) Use chickpea water.
Also, for a fast shortcut, use canned chickpeas. I like to reserve some of the chickpea liquid from the can and add it to the mix instead of adding water. Additionally, this gives it more flavor.
2.) High-quality olive oil is key.
If your olive oil tastes bad, chances are your hummus will taste bad as well. It’s important to note, to get a nice creamy immersion, drizzle in olive oil as the ingredients are being processed.
3.) Don’t be skimpy on the lemon juice.
The result will be hummus with a zippy touch every time.
4.) Add a few ice cubes.
I learned this from America’s Test Kitchen. Once all of the ingredients are blended, drop in a few ice cubes. The ice will create a thick and fluffy texture.
5.) Add toppings.
For this recipe, you’ll use fried thin-sliced garlic and lemon peels. I like to play around with my hummus by garnishing it with fresh sprigs of oregano or thyme, sweet paprika, mint, and parsley.
My husband and I went for a walk in our mountainous neighborhood filled with trees to buy a few fresh loafs of Turkish bread. I wish you could taste this Turkish bread. It’s cooked in a wood fire oven. I mean, have you ever had bread that’s smokey? It’s amazing. Finally, after our walk, we took that bread and scooped up this delicious Classic Hummus with Roasted Garlic.
We hope you will enjoy this recipe as much as we did ♡.
More Crave-Worthy Recipes
The BEST Classic Hummus with Roasted Garlic
Creamy classic hummus with an extra distinctive lemony flavor and roasted garlic that creates an unforgettable taste, unlike any other.
Roast the Garlic
Preheat the oven to 375° Fahrenheit.
Cut the top off the head of garlic (only cutting off 1/4 of the top—just enough to expose the garlic cloves).
Place the head of garlic inside foil (sometimes I use parchment paper). Season with a pinch of salt and pepper. Drizzle a little bit of olive oil. Close it up and place the garlic in a small baking dish and bake for 45 minutes.
Make the HummusNext, squeeze in the roasted garlic into a blander or food processor along with 2 cups of chickpeas, 1/4 cup chickpea water, 1/4 cup of tahini, the juice of 1 large lemon, 1 teaspoon of cumin, and 1/2 teaspoon of each salt and pepper. Drizzle in 1/3 cup of olive oil while processing.
Once the hummus is smooth and creamy, drop in 3-4 ice cubes and process once more until thick and fluffy, this can take an additional 2-3 minutes.
Make Fried Lemon Peel and Garlic Chips
Add the remaining 1/3 cup of olive oil to a small saucepan over low heat. Add the lemon peel and fry just until crispy, about 3-4 minutes. Once very lightly golden, spoon out the lemon peel and place them over a paper towel.
Next, add the 2 thin-sliced garlic cloves into the same oil, still over low heat. Fry for 2-3 minutes or until lightly golden. Place them over a paper towel once golden.
Dollop and smear the hummus onto a plate or large bowl. Add the lemon/garlic-infused oil right into the dips and craters of the hummus.
Sprinkle on the fried lemon peel and fried garlic pieces. Dust the hummus with the paprika and garnish with fresh oregano or thyme sprigs, and whole chickpeas.
Enjoy while cold. (*see notes)
The food processor or blender may cause the hummus to become warm after processing. Make sure the hummus is chilled for at least 30 minutes before serving.