Overall, a good recipe. I cut the soy sauce in half, just to be on the safe side. Also used raw sesame oil instead of the tahini. In regards to the reviewer stating that is is "overly complicated"--raw garlic is no comparison to roasted. Roasting a head of garlic is waaaaay worth the effort. If you call wrapping a head of garlic in aluminum foild and throwing it into the toaster oven...effort.
Roasted Garlic Hummus
From EatingWell: November/December 1993
This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a hot oven until they are golden, about 8 minutes.
6 Reviews for Roasted Garlic Hummus
It was gross, I tasted it before topping it with parsley and paprika & it tasted like vomit ! I thought it would come out great, but it was so blend :(
I thought it was kind of odd that soy sauce was in a hummus recipe, but I am open minded and thought why not. Well I found out exactly why, it just tastes like soy sauce, not hummus. Not good. I will be making another batch because no one in my house likes it.
Use some of the liquid from the beans instead of water. This gives the hummus more flavor and a better consistency. Also, Tahini IS a necessary ingrediate in hummus.
I think this recipe is overly complicated. Garlic can be added fresh (and use much less!). Tahini is not essential. I just throw the beans, lemon juice, olive oil and raw garlic cloves in the food processor, add water to make the right consistency and it comes out great!
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)