Roasted Garlic Homemade Hummus
A silky smooth chickpea spread elevated by the mellow, sweet depth of slow-roasted garlic cloves.
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Ingredients
- 15 oz can Chickpeas (garbanzo beans), drained and rinsed
- 1 unit Whole head of garlic
- 1/3 cup Tahini (sesame paste)
- 3 tbsp Fresh lemon juice
- 1/4 cup Extra virgin olive oil
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt
- 2 tbsp Ice water
- 1 pinch Paprika(optional)
- 1 tsp Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft.
- 2
Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into a food processor.
- 3
Add the tahini and lemon juice to the food processor and process for 1 minute until creamy and whipped.
- 4
Add the chickpeas, olive oil, cumin, and salt to the mixture.
- 5
Process for 2-3 minutes, stopping to scrape down the sides, until the mixture is thick and smooth.
- 6
While the processor is running, drizzle in the ice water; this is the secret to achieving a light, fluffy texture.
- 7
Taste and adjust salt or lemon juice if necessary.
- 8
Transfer to a bowl, drizzle with a little extra olive oil, and garnish with paprika and parsley before serving.
Nutrition per Serving
210
Calories
6g
Protein
18g
Carbs
14g
Fat
5g
Fiber
1g
Sugar
340mg
Sodium
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