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Johnson Estate Winery

Spicy Hummus with Roasted Garlic

Spicy Hummus with Roasted Garlic
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
From Peter Berley's book, The Modern Vegetarian Kitchen. Pair with Johnson Estate Freelings Creek Dry or Semi-Dry Riesling.
  • 1 whole garlic bulb, cloves separated but unpeeled
  • 1/4 cup and one tsp of olive oil
  • 1 onion, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp freshly milled black pepper
  • 1/8 tsp turmeric
  • pinch of cayenne pepper
  • 2 cups cooked chickpeas
  • 3 tbsps freshly squeezed lemon juice
  • 2 1/2 tsps coarse sea salt

This is Chef and writer Peter Bierly's recipe for Roasted Garlic Hummus. Great hors d’oeuvre that is gluten-free; serve with celery sticks, carrots, or even snap peas.

Preheat the oven to 350ºF. Toss the garlic with a teaspoon of the oil, wrap in a piece of foil, and roast for one hour.

While the garlic roasts, combine the remaining 1⁄4 cup oil with the onion in a small pan and cook over medium heat for 3 to 4 minutes, stirring until the onion softens. Reduce the heat to low and add the coriander, cumin, black pepper, turmeric, and cayenne. Cook gently for 3-4 minutes. Remove from heat.

When the garlic is done, remove it to a plate to cool. Squeeze the pulp from the skin directly into the onion mixture.

In the bowl of a food processor fitted with a metal blade, combine the onion mixture, chickpeas, lemon juice, and salt. Puree until smooth, adding a bit of the chickpea cooking liquid or water if necessary to achieve desired consistency.

Serve chilled or at room temperature with toasted pita, sliced cucumbers, and other vegetables. Makes a great spread for wraps. Sun-dried tomato oil or other flavored/herbed oil can be drizzled on top of this hummus to great effect.

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