Roasted Garlic Hummus

February 2, 2019


  • 1 Large garlic head
  • 1 Tsp of olive oil
  • 2 1/2 cups canned garbanzo beans, rinsed and drained
  • 4 Tsp tahini
  • 1/3 water
  • 1 ½ Tsp sea salt
  • 1/4 Tsp ground cumin
  • 1/4 cup fresh lemon juice


  • Preheat the oven to 400. Slice off ¼ inch of the pointed head of the garlic and lay bottom on a piece of aluminum, foil and drizzle the olive oil. Bring up the sides of the foil to form a pouch.
  • Roast the garlic until it is dark brown and soft, about 45-50 minutes. Let cool.
  • Squeeze the roasted cloves of garlic into the bowl of a good processor. Add the garbanzo beans, tahini, water, salt, cumin and lemon juice.
  • Puree until smooth and creamy, at least 3 minutes. Scrape down sides of bowl and process for 3-5 minutes more.
  • Place in serving dish and sprinkle with paprika.

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