Roasted Garlic Hummus

Author Sam Merritt


  • 1 clove head garlic + 1for garnish optional
  • 1 can chickpeas rinsed and drained, 15.5 oz
  • Juice of 1 lemon
  • 3 Tbsp water
  • 2 Tbsp extra virgin olive oil + additional for garnish optional
  • 2 Tbsp tahini
  • 1/4 tsp sea salt
  • 1/4 tsp ground cumin
  • 1/8 tsp chili powder
  • Paprika for garnish optional


  • Preheat your oven to 425.
  • Peel the outer layers of the head of garlic and cut off one end, removing about 1/4-1/2" of the end of all cloves.
  • Place the garlic on foil, drizzle with a small amount of olive oil (about 1 tsp) and wrap the foil around it, sealing the garlic in a ball.  Place it in a baking tray in the oven for 30 minutes.
  • When the garlic has finished cooking, remove from oven and open the foil, allow it to cool.
  • Once the garlic has cooled, removed the tender cloves from any remaining shells (or gently squeeze them out) and place them in a food processor, discarding shell.  Add in remaining ingredients (chickpeas, lemon juice, olive oil, tahini, sea salt, cumin and chili powder) and process until smooth.
  • Transfer to a serving dish.  For garnish, press 1 clove of garlic using garlic press and sprinkle over Hummus.  Additionally, drizzle with additional olive oil and sprinkle with Paprika.
  • Hummus will keep for about 1 week in the refrigerator.