Roasted Garlic Hummus
Prep time
Cook time
Total time
Serves: 3 cups
  • 1 bulb garlic
  • 2 cans chickpeas, drained and rinsed
  • ⅓ cup olive oil, plus more for drizzling the garlic and the finished hummus
  • 2½ tablespoons tahini
  • juice of 1 lemon
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper, plus more for garnish
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes, plus more for garnish
  • freshly minced parsley, for garnish
  • pita chips or vegetables, for serving
  • ⅓ cup hot water
  1. First, roast your garlic. Preheat your oven to 400 degrees F. Chop off about ½ inch off the top of your garlic bulb, so that a bit of the garlic shows through but the majority is still in the peel. Drizzle with about 1-2 teaspoons of olive oil, then wrap loosely in aluminum foil. Place in the middle rack of the oven and roast for 30-35 minutes, until golden. Allow to cool before popping the cloves out of the peels.
  2. Drain and rinse your chickpeas. Add them to your food processor along with your roasted garlic cloves, olive oil, tahini, lemon juice, kosher salt, ground black pepper, cumin, and red pepper flakes, until smooth, then gradually add in the hot water (you may not need all of it) until it is the consistency that you like. Keep in mind that if you refrigerate the hummus to use later, it will thicken up a bit in the fridge, so you may want to add a tiny bit more water than you think is necessary. Taste and adjust seasonings as needed. Serve immediately with pita chips, vegetables, or even on your favorite sandwich. You can also keep this in an airtight container in the refrigerator for up to 1 week.
Recipe by The Crepes of Wrath at