Roasted Garlic Hummus


Once you've made your own hummus, you'll never go back to the store bought stuff. There is something so much more delicious about fresh hummus- plus it doesn't hold the plethora of preservatives (and other nasties) that are found in the shops.

Hummus is so versatile, you can throw in a whole roasted red pepper (or two) to change the flavour, you can also add in olives, or herbs, to your liking. This recipe calls for roasted garlic, but you can also omit it. I like the added dimension of flavour, but simply including the raw garlic will give you a more classic OG hummus. 

Use your hummus as a dip for vegetables, as a spread in your sandwiches, or simply eat it with a spoon (I'm not judging). 

Roasted Garlic Hummus



- 1 large can of organic chickpeas (rinsed, and drained) *approx. 540ml/ 16 oz*  OR cook raw chickpeas according to instructions

- 1-2 (large) cloves of raw garlic

- 1/2 a bulb of roasted garlic (see instructions below)

- 1/4 cup of organic olive oil 

- 3-4 heaped tablespoons of organic tahini (the more, the creamier)

- juice of 1/2 an organic lemon

- big pinch of sea salt

- optional: pinch of paprika and pinch of cumin powder 



1. To roast garlic: slice off the top of your bulb, drizzle the cloves with a tbsp of olive oil, wrap in aluminium foil, and put in a 400F oven for about 40 minutes. 

2. Cook your chickpeas according to instructions or drain and rinse the chickpeas from the can.

3. Once garlic and chickpeas are done, place all the ingredients in a food processor (except for olive oil) and start to blend on high. Add in the olive oil slowly as the food processor is going. 

Note: you may need to stop every so often to scrape down the sides. 


Hot tips

1. The quantity of your chickpeas doesn't really matter. I find every container of chickpeas is slightly different; and I've used different quantities with no qualms. Aim for one large can (or two small) and you're good to go.

2. If you want your hummus to be silky smooth, heat up the chickpeas just a bit on a pan with some olive oil, before blending them. Or use the freshly cooked chickpeas while they are still warm.

3. If you love garlic, go 2 raw cloves- if not, opt for 1 (or you can omit the raw completely and just use the roasted; roasted garlic sweetens up a lot)