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–+ servings
bowl of homemade roasted garlic hummus on a plate with vegetables

Roasted Garlic Hummus

The garlic and lemon blend well with the surprise hint of cumin to create a creamy texture that’s absolutely perfect!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side dishes
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp extra virgin olive oil divided
  • 1 15 oz can chickpeas rinsed and drained
  • 3 Tbsp fresh lemon juice
  • 1/3 cup tahini
  • 3 Tbsp water
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (optional)
  • sea salt to taste

Method
 

  1. Roast Garlic: Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
  2. Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container.
  3. Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
  4. Transfer to a serving dish and drizzle with high-quality extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Enjoy!

Notes

To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Serve With:
Pita Chips
Fresh vegetables: Tomatoes, cucumbers, carrots, and/or celery
Kalamata olives
High-quality extra virgin olive oil
Smoked paprika, for garnish

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