Take hummus up a notch with this fancy, but simple, honey drizzled roasted garlic hummus recipe.
Once upon a time (AKA pre children), I had a mission to try all the trendy, local restaurants in North Florida. Sigh, those where the days…
Anyways, during this time I have such a vivid memory of going to eat at 13 Gypsies, a hole in the wall tapas place that had recently been featured on Diners, Drive-ins and Dives. We had a triple date thing going with some of my girlfriends from work, one of which had eaten at the restaurant before. When we started ordering she raved about their honey garlic hummus.
Let me pause here to tell you a little something about me: I LOVE hummus. I’ve shared my LOVE of muffins with you many times and I would say my LOVE of hummus equals that. I could eat hummus every, single, day of my life.
So back to the story…when my friend raved about the hummus I was totally game. But, you never know what you will get with restaurant hummus. They are usually good, but I can’t think of any restaurant hummus that I’ve had that was really something special. That is, until I had 13 Gypsies honey garlic hummus. My friends, it was a hummus game changer.
Today is Recipe Redux day and we are challenged to share a small bites or tapas recipe. Unfortunately we are not the tapas kind of party people at this time of our life (I dream though) so I was not sure what to make at first. But then, THEN, I remembered this honey garlic hummus and decided this was the day to begin adding hummus recipes to Make Healthy Easy.
Since I eat hummus all the time, a hummus worthy of being a “tapas” has to be something special. My friends, this is that hummus. This hummus is party-worthy.
- 1½ cups cooked or canned (drained and rinsed) chickpeas
- 2 small, or 1 large, head of roasted garlic (see notes for directions)
- ¼ cup extra virgin olive oil
- 2 tablespoons tahini
- ¼ cup vegetable broth, more if needed
- ½ teaspoon Kosher salt
- 2 tablespoons honey, recommend a local honey if available
- Assorted dippers: bell pepper strips, cucumbers, carrots, celery, pita chips, etc.
- Add all ingredients to a high powered blender or food processor and blend until smooth. Add more broth as needed to thin texture and make blending easier.
- Spoon hummus into serving bowl and create a swirl pattern on top with a knife or spoon. Make sure there are some deeper "valleys" in your swirl.
- Drizzle honey over top of hummus and serve with dippers.
I have a couple of suggestions to really take this hummus over the top.
- If you can soak and cook your own chickpeas, I think it makes a little difference in flavor. No big deal if you can’t though. Canned works just fine. If you’re totally clueless about cooking your own chickpeas (as I once was), I’ll be back here at some point to give you all the deets on that pretty simple process.
- Use good olive oil with a bright, grassy flavor. I recently got a big bottle of extra virgin olive oil from Costco and I was so surprised by how “expensive” it tasted. Check it out for sure! If you want to buy some really special olive oil, check out my Holiday Gift Guide for my very favorite kind from California.
- Try to find some good, local honey to drizzle on top. If you are curious, my favorite flavor is orange blossom honey, which you might not be able to find unless you live in Florida. However, there are so many interesting flavors of honey simply based on what kind of flower those bees were involved with. Be adventurous and look for something beyond just the regular ‘ol honey bear.
Please save this recipe for the next time you want to serve hummus at a party and need something spectacular. I promise you this is the hummus that will even wow the skeptics!
Totally devoted to hummus,