Roasted Garlic Hummus

Roasted Garlic Hummus from #recipe

Last week I kickstarted what I was hoping would be a 10-day fling with healthy eating, starting with a serving of Pumpkin Turkey Chili and ending with a snack of Roasted Garlic Hummus. On Monday night I bypassed the Halloween festivities in favor of some hardcore writing, editing and football-watching. And that’s when things went awry.

My beloved San Diego Chargers were taking on the Kansas City Chiefs and I was pumped to be crunching my way through crudite and figure-friendly hummus. Four turnovers, a missed overtime opportunity and a 20-23 loss later and I found my hand at the bottom of the chocolate-covered pretzels bag. Dang it, Chargers. You’re driving me to carbo-loaded binges.

I’m back on track after the loss, and last night paired my Roasted Garlic Hummus with chicken kebabs, shirazi salad and pita I picked up from Ravagh in midtown Manhattan. This hummus recipe has also become my go-to accompaniment for Homemade Falafel. The quick, easy and super creamy dip was a total success, which is way more than I can say for the Chargers.

Roasted Garlic Hummus

Roasted Garlic Hummus

Roasted Garlic Hummus

Roasted Garlic Hummus

Roasted Garlic Hummus

Roasted Garlic Hummus


Roasted Garlic Hummus

Yield: 2 cups

Prep Time: 5 min

Cook Time: 30 min


1 head garlic
1 (16-oz.) can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 teaspoon ground cumin
3 Tablespoons water
3 Tablespoons minced parsley


Preheat the oven to 400ºF.

Slice the top one-third off the head of garlic, place the bottom portion on a piece of foil, drizzle it with olive oil and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic in the oven for 30 minutes.

Remove the roasted garlic from the oven and squeeze the cloves into a bowl.

In the bowl of a food processor, pulse together half of the roasted garlic gloves with the chickpeas, tahini, lemon juice, olive oil and cumin, scraping down the sides and pulsing it just until smooth.

Add the water and parsley to the mixture, pulse it a few more times until combined, then season the hummus with salt and pepper.

Chop the remaining half of the roasted garlic cloves.

Transfer the hummus to a serving dish and garnish it with the chopped roasted garlic cloves, olive oil and parsley (optional).

Recipe adapted from Gourmet.


  1. 6


    Your hummus looks great! On a side note, I love the combination of pretzels and hummus. The past two years I’ve hit up Walmart on November 1st, and purchased individually portioned packages of Utz pretzels. They were in Halloween packaging, and Halloween shaped, so I got them at 50% off! They have only 100 or 50 calories per pack (I can’t remember), and I bring them to work to keep on hand to pair with hummus or to snack.

    Maybe next time instead of the chocolate covered pretzels, pick up some plain ones, to eat with your hummus! haha ;)

    • Kelly replied: — November 3rd, 2011 @ 1:13 pm

      Haha thank you, Erin! Yes … if only I could’ve exercised a little self restraint! But I was way too tense…

  2. 7


    Hey, Kelly, can you believe I used to make my own hummus before my blogging days? Yours looks so yummy and I love roasted garlic hummus. I might have to add this along with my smoked salmon cream cheese as apps for our Thanksgiving dinner. Thanks!

    • Kelly replied: — November 4th, 2011 @ 6:07 pm

      I’m no surprised to hear that, Julie :) So pumped for the big cookie swap!

  3. 10

    AnnieNSD says

    Its midnite and I want/need to make this right now!

    • Kelly replied: — November 12th, 2011 @ 3:07 pm

      Thanks, Annie! I hope you enjoy it :)

  4. 11

    Mandy says

    Made the Hummus tonight. I didn’t love the flavor. I think it had too much tahini. I did love learning how easy it is to roast Garlic thanks.


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