Sunday, August 26, 2012

Roasted Garlic Hummus

This is a variation on our Classic Hummus recipe, and uses roasted garlic instead of fresh garlic. Roasting the garlic sweetens it, making it much milder and deeper tasting than fresh garlic.

Serve with Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.


2 or 3 cloves roasted garlic – plus additional cloves for garnish, as desired
1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including the 3 or 4 garlic cloves and 1 tablespoon of the chickpea liquid. Puree until fairly smooth. If too thick, add more chickpea liquid, 1 tablespoon at a time.

Serve at room temperature or lightly chilled.

-- 8 appetizer servings


  1. I keep meaning to try hummus, but just haven't yet. This looks pretty good and simple to make. Thanks for sharing on foodie friday

    1. @Adelina: Do give it a try. It's so quick and easy to make, and it tastes so much fresher than the commercial hummus that comes in those plastic containers! :-)

  2. Mary, love hummus. Thanks for supporting Food on FRiday: GArlic. Cheers