Roasted Shallot Hummus

Hummus is such great all-around food! It’s perfect for dipping pita wedges and it’s delicious served with veggies. It makes a fantastic spread for wraps and it’s yummy just by the spoonful. No wonder it’s a staple of the Mediterranean diet! We always serve it as a dipper for our Turkish meatballs, too (that recipe is coming soon).

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But, the problem I find with most store-bought hummus is that it can be waaaaaaaay too garlicky. We like garlic just like the next guy, but don’t want to feel like a fire-breathing dragon afterward! Sooooo … we add just a touch of garlic and add in sautéed shallots for a great flavor without that garlic hangover! This recipe also calls for a garnish of crispy, roasted shallots which are also great to dip right into the hummus!

Roasted Shallot Hummus

Servings 2 cups
Prep Time 15 minutes


  • 2 medium shallots finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 14 oz. can garbanzo beans drained but reserve juices (brine)
  • 1 clove garlic minced
  • 2 tablespoons tahini
  • 1-2 tablespoons fresh lemon juice we love a lemony hummus
  • 3 tablespoons extra-virgin olive oil reserve 1 tablespoon for drizzling over the top of hummus when serving
  • 3-4 tablespoons reserved garbanzo bean juice +/-


  • Roasted shallots see directions below
  • 1 tablespoon extra-virgin olive oil
  • 2 springs of parsley or cilantro
  • 1/2 lemon
  • 1/4 teaspoon paprika


For roasted shallot garnish:

  • Preheat oven to 425 F. Spray a baking sheet with cooking spray.
    Cut 1 large or 2 small shallots into quarters lengthwise and then separate the layers into individual pieces.
    Place shallot pieces on the baking sheet and season them with 1/2 teaspoon of sea salt.
    Sprinkle 1 tablespoon olive oil over shallots and toss with hands to coat shallots.
    Roast for about 5-7 minutes, or until shallots become golden-brown and start to look crispy.
    Remove from oven and cool. Set aside.

For Hummus:

  • Heat olive oil in a saute pan.
    Add chopped shallots and cook over medium-low heat for about 5 minutes, or until soft and translucent.
    Remove from heat.
  • Place drained garbanzo beans in the bowl of a food processor.
    Add sautéed shallots, minced garlic, sea salt, tahini, and 2 tablespoons of the reserve garbanzo bean brine.
    Process until finely puréed, scraping down the sides of the bowl as needed.
    Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of lemon juice.
    Continue to process until smooth.
    If the hummus is too thick, add more brine a little bit at a time to arrive at the desired consistency.
    You want the hummus to be light and fluffy, and the extra brine can get it to just the right fluffiness.
    Taste the hummus and add more lemon juice and salt as needed.
    Store in the refrigerator until ready to serve.

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