Roasted Garlic Brown Butter Hummus | This recipe is a complete and total accident.  A really, really good complete and total accident.

See, I make lists.  A lot of lists.  I always have a notebook with me and I jot down ideas, grocery lists, to-do lists, freelance projects, etc.  And after a while, these lists are full of multi-colored words, lines, scribbles and notes that they can no longer be deciphered.  At which time, I re-write them because, well, I love to write lists.

So the last time I was re-writing my recipe idea list, I wrote down two hummus recipes.  The next line was supposed to say “roasted garlic brown butter breadsticks” but in my hummus-state-of-mind, I wrote “roasted garlic brown butter hummus” completely by accident.  However, I went on my merry way, finishing my list, and not even realizing my mistake until the next day when I went back to the list.

Roasted Garlic Brown Butter Hummus |

I started to deface my newly penned list when I realized that roasted garlic brown butter hummus was a HECK of an idea.  So I went with it.  Don’t worry, I went ahead and added the breadsticks on down the line so they may eventually show up here, too.

But the hummus – first, I wasn’t sure if the brown butter would work or if it would make the hummus too greasy or oily but I had to try.  I love brown butter, I love hummus and I think you all love both just the same.  And it worked.  Beautifully, I might add.  The nutty flavor of the brown butter and the sweetness of the roasted garlic are a match made in heaven.

Roasted Garlic Brown Butter Hummus |

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Roasted Garlic Brown Butter Hummus

Yield: 1 1/2 cups

Total Time: 1 hour

A fun, flavorful twist on hummus with sweet roasted garlic and nutty brown butter!


1 small head garlic
1 tsp. olive oil
1/2 tsp. sea salt
1/4 cup (4 Tbs.) unsalted butter
1 can (15 ounce) garbanzo beans, rinsed, drained and (if desired) skins removed
2 Tbs. tahini
2 Tbs. lemon juice
1 Tbs. olive oil
salt and pepper to taste


To roast the garlic: heat the oven to 400 degrees. Cut off the top of the head of garlic to expose most of the cloves. Add 1 teaspoon olive oil and sprinkle on the salt. Place on a small piece of aluminum foil and fold the foil up around the garlic. Roast in the oven for 40-45 minutes until the garlic is soft and very fragrant. Allow the garlic to cool slightly and remove from the paper skins to a small bowl. You should end up with just over one tablespoon of garlic. I used it all in my recipe, but adjust the amount to your tastes.

While the garlic cools, let the butter melt over medium-high heat until bubbly. Stir with a wire whisk and continue to do so until the color changes and you see brown flakes show up on the bottom of the pan, the butter will have a nutty, almost sweet fragrance. This will take 7-8 minutes. Watch closely because the butter will burn easily.

Transfer the browned butter to a large food processor. Add the roasted garlic, garbanzo beans, tahini, and lemon juice and pulse a few times to combine. Add the olive oil and continue to pulse until the hummus comes together. Add more oil if needed to reach your desired consistency. Season with salt and pepper to taste.

Don’t miss these hummus recipes:

Classic Hummus with Pine Nuts by The Lemon Bowl
Jalapeno IPA Beer Hummus by The Beeroness
Roasted Red Pepper Hummus by Inspired Taste
Asparagus Hummus by Cookin’ Canuk
Black Bean Hummus

Roasted Garlic Brown Butter Hummus