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This roasted lemon hummus with spicy herb oil is the quintessence of flavor depth and warmth. Roasting both the lemons and garlic in the oven brings a slight sweetness and smokiness to the hummus. The roasted lemon is used in the hummus, while the roasted garlic is added to extra-virgin olive oil along with lemon zests, sesame seeds, paprika, fresh dill, and cilantro. Perfect for a cozy fall evening, isn’t it? If you are having family and friends over and want to open a bottle of wine, go for an off-dry Riesling from either Germany, France, or Australia (all places renowned for their Riesling wines!)

Roasted lemon hummus topped with roasted garlic and spicy herb oil

The hummus

In my opinion, when it comes to hummus, no recipe can beat Yotam Ottolenghi’s from his amazing book Jerusalem. Trust me, I’ve tried. But this one is the best of the best. I have therefore used Ottolenghi’s hummus technique to create this recipe.

But I did not just want hummus, I also wanted warmth and depth. Fall is at its full tempo when I am typing these words and I wanted to share a comforting version of a creamy hummus. What better way to concentrate flavors and create a warming feeling than with oven roasting?

The roasted lemon creates an extra sweetness and smokiness, less tangy than with fresh lemon. It is the perfect fall variation for this legendary Middle-Eastern dip.

Smooth hummus in a food processor

The spicy herb oil

But roasting the lemon was not enough! I needed more… concentrated flavors. This spicy oil and herb topping needed to match the level of “roast”. What better ally to olive oil than roasted garlic? I decided to use a whole head, because why not?

When roasted, garlic loses its pungent flavors and becomes milder and sweeter. To balance this newfound sweetness of the garlic, I added some lemon zests for an extra kick. Sesame seeds bring crunch while fresh coriander and dill elevate this oil with their fennel-y and nutty/citrusy flavors.


Close up of the spicy oil made of roasted garlic, paprika, lemon zests, sesame seeds, fresh herbs and olive oil

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A few details about the ingredients

  • Dried chickpeas – are the secret to the creamiest budget-friendly hummus. Soak the chickpeas overnight in a large bowl covered with cold water. The next day, you are good to go!
  • Creamy tahini – Lebanese tahini is very creamy and the one I always use. The creamiest the tahini: the better.
  • Iced water – adding iced water is a brilliant tip made popular by Yotam Ottolenghi. It somehow makes the hummus lighter and fluffier. Add 6 ice cubes to a large glass of water and wait a couple of minutes before adding it, one tablespoon at a time, to the hummus.
  • Roasted lemon – a smoky and sweet lemon flavor. Make sure to remove the pips when squeezing the roasted lemon juice. Pips will bring bitterness to the hummus.
  • Roasted garlic – a sweet and umami-rich version of garlic. I recommend mincing it not too fine, as it is a treat to bite into coarser chunks of this roasted goodness.
Roasted Lemon Hummus on a plate

What to serve this with?

My easy-to-make Fluffy Skillet Flatbreads are a great option to dig in this creamy hummus. Make sure to serve them warm or toast them in a toaster for a few seconds, just to warm them up.

For a mezze-type dinner, you can serve this along with my Turmeric Flavoured Baba Ganoush with Crumbled Feta and Sumac. Successful party dinner guaranteed!

Roasted lemon hummus topped with roasted garlic and spicy herb oil with a glass of white wine

Wine Pairing for Roasted Lemon Hummus🍷


RIESLING

Riesling produces aromatic white wines which often display aromas of lemon, pineapple, and ripe apricot. They can be found in a wide range of sweetness levels from bone dry to sweet. For this recipe, I recommend asking your wine shop for an off-dry Riesling (meaning there is still a small amount of residual sugar left in the wine).

Serve it chilled (take it out of the fridge 15 minutes before serving to let it warm up ever so slightly). The sugar and cool temperature of Riesling will alleviate the tongue, while the aroma of Riesling will complement the flavors of this recipe.

WINE APPELLATION SUGGESTIONS

Off-dry Riesling from Mosel (Germany)
Off-dry Riesling from Alsace (France)
Off-dry Riesling from Clare Valley (Australia)


FAQ

How long does this keep?

The hummus can be kept for up to 3 days in the fridge in an airtight container.

I don’t like roasted garlic, can I skip it?

Absolutely, feel free to skip the roasted garlic if you do not like it. The oil contains plenty of other delicious flavors.

Other delicious Middle-Eastern-inspired recipes


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Roasted lemon hummus topped with roasted garlic and spicy herb oil

Roasted Lemon Hummus with Spicy Herb Oil

This roasted lemon hummus with spicy herb oil is the quintessence of flavor depth and warmth. Roasting both the lemons and garlic in the oven brings a slight sweetness and smokiness to the hummus. The roasted lemon is used in the hummus while the roasted garlic is added to extra-virgin olive oil along with lemon zests, sesame seeds, paprika and fresh dill, and cilantro. If you are having family and friends over and want to open a bottle of wine, go for an off-dry Riesling from either Germany, France, or Australia.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Middle-Eastern
Diet Vegan
Servings 4

EQUIPEMENT

  • Sheet Pan
  • Saucepan
  • Food Processor

INGREDIENTS
 

For the roasted lemon hummus

  • 2 lemons preferably organic as this recipe uses both zest and juice
  • ¾ cup (125 g) dried chickpeas soaked overnight
  • ½ teaspoon baking soda
  • 1 medium clove garlic crushed
  • ½ cup (135 g) creamy tahini
  • ½ teaspoon kosher salt
  • cup iced water

For the herb and roasted garlic oil

  • ½ head garlic + 1 tablespoon (15 ml of extra-virgin olive oil to roast it)
  • 1 teaspoon paprika powder
  • 2 teaspoons (5 g) sesame seeds
  • ¼ teaspoon ground pepper I used green pepper but black pepper works too
  • ¼ cup (60 ml) extra-virgin olive oil
  • the zest of the two lemons
  • 2 tablespoons (7 g) fresh dill
  • 2 tablespoons (7 g) fresh cilantro plus more to serve

INSTRUCTIONS

Roast the lemon and garlic

  • Preheat the oven to 430°F (220°C).
  • Using a zester, remove the zests from the lemons. Set the zest aside for later.
  • Cut the lemons in half and place them cut-side up on a sheet pan lined with parchment paper.
  • Peel the papery outer layers of the half-garlic head. Trim the top off (about ¼ inch - 0,5 cm) to expose the top of the garlic cloves. Transfer the garlic head to a sheet of tin foil.
  • Drizzle a tablespoon of extra-virgin olive oil on top of the garlic head, so that the oil sinks down and in between the cloves. Wrap the garlic head with the tin foil and transfer to the sheet pan with the lemons.
  • Bake in the oven for 25 minutes, until the lemon is golden and slightly caramelized.
  • Set aside to cool down.

Make the hummus

  • The day before, soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and soak overnight (or for at least 8 hours).
  • Drain and rinse the soaked chickpeas. Add them to a large pot, along with ½  teaspoon of baking soda. Place the pot on your stove over high heat and stir continuously for 2 minutes.
  • After 2 minutes, add 4 cups (one liter) of cold water and bring to a boil. Let it cook at a rapid simmer over medium heat for 20 minutes or until the chickpeas are soft and smush when pressed with a fork.
  • Drain the cooked chickpeas and transfer them to a food processor.
  • Add the juice of the roasted lemons (remove the pips), crushed garlic, tahini, and sea salt. Mix for 5 minutes, adding the iced water halfway through, until smooth and creamy.
  • Transfer to a serving bowl and cover with a clingfilm. The cling film must be in direct contact with the hummus to prevent skin from forming.

Meanwhile, make the spicy herb oil

  • Remove the roasted garlic cloves from the skin and mince them.
  • In a bowl, add the minced roasted garlic cloves, paprika powder, sesame seeds, and ground pepper. No need to stir at this stage.
  • In a small saucepan, bring ¼ cup (60 ml) of extra-virgin olive oil to a simmer, for about 2 minutes.
  • Pour the hot oil over the top of the spice mix. It will sizzle nicely. Stir well to combine everything.
  • Add the lemon zest along with the chopped dill and cilantro and stir.
  • Plate the hummus in a serving bowl by making swirly waves with the back of a spoon.
  • Drizzle the spicy herb oil on top and sprinkle extra chopped cilantro and dill.
  • Serve with flatbread or pita bread and enjoy with a glass of chilled off-dry Riesling.

NIM KEYS - USEFUL TIPS

  1. Heating the chickpeas for 2 minutes with baking soda before adding water will help soften the skin and make the chickpeas easier to cook. It is normal if a thin layer appears at the bottom of the pot while doing so. It is simply the bicarbonate reacting with the heat.
  2. Adding iced water makes the hummus lighter and fluffier. Don't skip this step!
  3. For a very smooth hummus, make sure to mix it for long enough (5 minutes being ideal). If you don't have a high-power food processor or blender, you can use a hand mixer but make sure to take some break from pulsing to avoid overheating.

NUTRITION

Calories: 466kcalCarbohydrates: 37gProtein: 14gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gSodium: 451mgPotassium: 587mgFiber: 11gSugar: 6gVitamin A: 336IUVitamin C: 41mgCalcium: 124mgIron: 4mg
Keyword dip, roasted garlic, roasted lemon hummus, spicy oil
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5 Comments

    1. Hi Siobhan, thank you so much for making the recipe and taking the time to share your feedback 🙂 I just edited the recipe with the missing info, so sorry about that!