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A triangle of pita being dipped into hummus that's sprinkled with parsley, paprika and drizzled with olive oil.

Roasted Garlic Hummus

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 12-14
  • Category: Dip
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

Enjoy this roasted garlic hummus for a perfectly smooth and silky blend of slightly sweet, smoky and nutty roasted garlic, chickpeas, lemon and tahini.


Ingredients

For the Hummus

  • 28 ounces canned chickpeas, drained and rinsed
  • 1 head of garlic
  • ⅓ cup tahini (80 g)
  • 3 tablespoons olive oil, divided (45 mL)
  • 12 teaspoons salt
  • 12 teaspoons black pepper
  • ¼ cup lemon juice (60 mL)

For Serving


Instructions

  1. Roast the Garlic: Preheat your oven to 400 degrees F. Prepare a garlic head. Slice the top of your garlic head, revealing the cloves, it’s okay if they separate. Place on a small square of aluminium foil and drizzle with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon of black pepper. Wrap in foil and place in the oven on a baking sheet for 30-40 minutes. Remove from the oven and let cool until you can handle them.
  2. Prepare the Chickpeas: While your garlic is baking, add the drained and rinsed chickpeas to a pot of water on the stovetop and bring to a boil. Boil for 10 minutes. Reserve ½ cup chickpea water and set aside. Drain the chickpeas then place back into the pot and cover with cold water. Using your hand gently scrub the skins away from the chickpeas. Drain again and remove any skins you see. It’s okay if some skins remain. 
  3. Blend the Hummus: Add the chickpeas to a food processor, then use your fingers to squeeze the 4-5 cloves of roasted garlic out of the skins into the food processor (use more or less if you prefer). Add 2 teaspoons salt, 1 teaspoon black pepper, lemon juice, 2 tablespoons olive oil, and the tahini. Blend together while gradually adding in chickpea water until desired consistency.
  4. Top with a drizzle of olive oil, paprika, and finely chopped parsley. Serve with vegetables and pita for dipping.

Notes

For the chickpeas, the amount doesn’t have to be exact as can sizes can vary. Use 2 x 14-15 ounce cans or 1 x 28-30 ounce can.

For the garlic, you can use 4-5 cloves, the whole head of garlic or even increase it to two heads of garlic if you’re a garlic-lover! Roasting garlic softens the flavour of garlic, cutting down the sharpness, so you may find you want more than a few cloves!


Nutrition

  • Serving Size: 4 tbsp
  • Calories: 145
  • Sugar: 0 g
  • Sodium: 382 mg
  • Fat: 8 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Protein: 5 g