Roasted Garlic Hummus

Roasted Garlic Hummus

Servings: 10, about 1/4 cup each


  • 70 g Fresh Garlic (Approximately 7 Cloves)
  • 1 tsp Extra Virgin Olive Oil
  • 2 Cans Garbanzo Beans, drained and rinsed
  • 56 g Tahini (about 1/3 cup)
  • 1 Lemon, Juiced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup Water
  • 1/2 tsp Paprika
  • 1 tsp Red Pepper Flake
  • 1 tsp Fresh Chives, chopped


  1. First, roast the garlic, pre-Heat the oven to 400 degrees.
  2. Peel off the loose paper around the garlic. But leave the head itself intact with all the cloves connected.
  3. Trim off the top of the garlic, about 1/4 inch off the top of the entire head, exposing the tops of the garlic
  4. Drizzle 1 tsp of oil over top of the garlic and allow to saturate all the way down the cloves.
  5. Wrap the garlic in tin foil and place on a baking sheet, in the middle of the oven and cook for 45 minutes.
  6. Remove the garlic from the oven, the garlic should be soft and you should be able to squeeze it a little. Let the garlic cool for about 5 minutes, just enough for you to be able to handle it.
  7. While you are waiting for the garlic to cool add: garbanzo beans, tahini, lemon juice, 2 tbs olive oil, and water to blender or food processor.
  8. Your garlic should be cool enough to handle. Using you hand squeeze out 6-7 cloves, the cloves may be mushy and that is fine. Add the garlic to the blender. (If you LOVE garlic, feel free to add more.)
  9. Blend everything together for 2-3 minutes, stopping to scrap sides down as needed. Blend until you have a consistency you like. (For a creamier consistency add more water, 1 tbs at a time until you have a texture you like.)
  10. Serve with a dash of paprika, red pepper, and a sprinkle of cilantro on top. Garnish with cucumbers or additional garbanzo beans if you have them.
  11. Serve with your favorite vegetable, crackers, or pita bread!

Kcals 143 / 6.1g P / 16.2g C / 6.6g F