This easy roasted garlic hummus with chickpeas, tahini, lemon and spices is the perfect dip. But you can also spread it on sandwiches or keep it all to yourself and make it a meal by adding lots of toppings.
- 2 heads of garlic
- 2 teaspoons olive oil
- 1–15 ounce can chickpeas, drained and rinsed
- 1/4 cup runny tahini
- Juice of 1 lemon
- 2 tablespoons water
- 1/4 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional toppings: chopped fresh parsley, crumbled feta, roasted tomatoes, olives
- Serving suggestions: pita chips, cut raw vegetables such as carrots, peppers or cucumbers
- Preheat the oven to 400 degrees F.
- Slice the tops off the whole garlic heads, so all the cloves are visible. Place the heads on a piece of aluminum foil on a baking sheet and drizzle them with olive oil. Fold into a loose packet.
- Roast the garlic for 40-45 minutes until the cloves are soft and have turned light golden brown.
- Squeeze the garlic cloves out of the heads and place them in the bowl of a food processor with the chickpeas, tahini, lemon juice, water, cumin, salt and pepper. Puree the ingredients until smooth, about 2-3 minutes.
- Spoon the hummus into a bowl or on a serving dish. Garnish with desired toppings. Serve with pita chips, crackers and raw veggies.
Store leftover hummus in an airtight container up to 4 days.
Keywords: garlic hummus recipe, roasted garlic hummus