Roasted Garlic & Sriracha Hummus
Whole garlic bulbs roast in olive oil until sweet and spreadable, then blend with chickpeas, tahini, and sriracha into creamy hummus with caramelized garlic flavor and a spicy kick.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsRoasting garlic transforms sharp, raw cloves into buttery, caramel-sweet paste that makes this hummus unforgettable. The garlic mellows completely during its long oven time, while sriracha brings just enough heat to wake up your taste buds. Serve it at room temperature so the flavors bloom fully.
Chef Tips
- Roast garlic low and slow: The 45-minute roast time turns garlic sweet and jammy. Rush it at higher heat and you’ll get bitter, burnt cloves instead.
- Save the roasting oil: That garlic-infused olive oil is liquid gold. Every drop goes into the food processor to add richness and flavor.
- Blend until silky: Pulse for a full minute after adding each ingredient. Smooth hummus needs time and patience to break down the chickpeas completely.
- Room temperature serving: Cold hummus tastes muted and thick. Let it warm up for an hour before serving so the flavors open up.
Variations
- Use smoked paprika instead of sriracha for smoky heat without the burn
- Add roasted red peppers to the food processor for a sweeter, milder version
- Top with pine nuts, extra olive oil, and fresh parsley before serving
Ingredients
2 whole heads of garlic, cloves separated but not peeled
2/3 cup olive oil, divided
pinch of salt
2 cups of dried chickpeas (soaked overnight) or one can of chickpeas, rinsed
pinch of baking powder
1/4 cup tahini
1 tsp salt
2 TB sriracha
red pepper flakes, optional
Directions
Preheat oven to 375℉ (190℃). Place the garlic bulbs in a small glass casserole dish. Douse with ⅓ cup of olive oil and pinch of salt. Cover with aluminum foil and bake for 30 minutes. Remove from the oven, stir and place back into the oven for 15 minutes more, uncovered. Let the bulbs cool completely for about an hour. Reserve any of the leftover oil that may remain in the casserole dish.
If you are using dried chickpeas: While the garlic is roasting, place the soaked chickpeas in a pressure cooker with enough water to cover them plus a bit more and a pinch of baking powder. Cook on high for 25 minutes, or until they mash very easily when pressed on by a fork or back of a spoon. Drain and place in a food processor.
If you are using canned chickpeas: Rinse very well and transfer directly to a food processor.
Once the garlic bulbs are completely cooled, remove the skins and discard them. Place the garlic, any leftover olive oil, plus the ⅓ cup remaining olive oil into the food processor with the chickpeas. Pulse until very smooth, about a minute.
Add in the tahini, salt and sriracha. Pulse for about a minute more. If not using immediately, refrigerate and allow to sit out at room temperature for about an hour before serving. Hummus is tastiest when served at room temperature.
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