I remember the first time I had roasted garlic. It was presented in its whole form—the top of the head had been lopped off, revealing little catacombs of caramelized garlic cloves inside. I wasn’t totally sure what to do with it, so I literally dug right in with a little knife. My effort was rewarded with a sticky, buttery and heavenly-smelling clove. I spread it on a cracker, savoring this new taste and texture. Up until this time, garlic was a pungent and spicy ingredient, meant to be used only very sparingly. But this garlic was mellow, creamy and soft—and I could easily devour a ton of it. Because of its easy prep and short cook time, I use roasted garlic often, and especially love blending it into a hummus for a rich and silky-textured dish.
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ROASTED GARLIC AND SRIRACHA HUMMUS
- Yield: 4 servings
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
Instructions
- Preheat oven to 375.
- Place the garlic bulbs in a small glass casserole dish. Douse with 1/3 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 1/3 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.
Anonymous says
This hummus looks so easy to make, I can't wait to try it!
Anonymous says
I made this today immediately after stumbling upon it on Pinterest. DEEEELISH!! Going to pack some of this gem in my lunch with veggies for dipping all week long. Lunches are going to ROCK this week. Will also use in wraps with chicken and feta…
Angela says
so, um, this looked delicious. i decided to include one of your pics in a recent post i did about hummus! i linked back to this page and gave you full credit (of course)! here's the link! http://wp.me/p1cn3Q-rm
Jessica / Green Skies and Sugar Trips says
Oh sweet baby jesus I need to make this! All my favorite flavors in one place! I'm pinning this for later!
Robot Baby says
I've made this twice now. Love it! Thanks for sharing.
Stephanie, The Recipe Renovator says
Love this combo, and especially love how you styled this photo! Great job!
awesomeveganrad says
this sounds so delicious!
bevvbevv says
I too have fond memories of my first roasted garlic– I was at a Persian restaurant, and I was instantly enamored. To this day, I have never made it as good as the restaurant did, but I keep trying!! This looks like a delicious dish!
Elena says
Sriracha is new to me! I can't wait to prepare this recipe.
julia says
yumO. i want to add siracha to everything in the world. this looks fantasmo
Anna-Lisa Finger says
I just found your site. You have some great recipes, I will have to try the sriracha hummus, awesome idea!
Andy Dufresne says
This hummus sounds and looks heavenly!
The Unseasoned Wok says
Sriracha sauce in hummus!! Awesome idea as well as the roasted garlic. I'm a huge garlic fan – I never started liking it until adulthood. I haven't roasted garlic in a long time though. Thanks for reminding me.
christine says
I'd never heard of sriracha so had to Google it! I guess I could use some wasabi, or chillie flakes, or just a chilli from the greenhouse, since I don't think we have it here.
I love roasted garlic, and houmous, so will just have to make some for lunch now:) Thanks for sharing the idea.
Get Skinny, Go Vegan. says
We just had roasted garlic for the first time in years……I only had 2 cloves and was stinking all night. Love the stuff but wow, my poor tummy!!!!
Beautiful food!!!!!!!!
erinwyso says
Thanks Jen!
~Jen~ says
Ohhh I love Sriracha…I can only imagine how good this must taste 🙂