Thursday, February 17, 2011

Roasted Garlic Hummus

Approximately halfway through the first quarter at my Superbowl party... It was gone by halftime.

Oh hummus, how I love thee. Few things are not made better when slathered in hummus. Crackers, pitas, veggies... Spread on sandwiches... Tossed with pasta... Made into ice cream (OK, maybe not that...)

Up until a few years ago, I always picked up my hummus pre-made from the grocery store, in some tidy little plastic tub with an ill-fitting lid. BUT NO MORE, READERS! NO MORE!

Having read the ingredient list on the side of those containers of store-bought hummus, I decided I'd rather control what went in. So here, after much experimentation, is my hummus recipe!

  • 2- 16oz cans chickpeas, drained and washed
  • 1/2 cup tahini (sesame) paste
  • 2 whole heads garlic, split in half through the equator
  • 1/3 cup lemon juice
  • 1/2 tsp cayenne pepper
  • Salt
  • Pepper
  • Olive oil
  1. Preheat oven to 375 degrees.
  2. Place garlic cut-side up on a sheet of tinfoil. Drizzle with olive oil. Wrap fully in foil and roast for 45 min-1 hour, or until garlic is soft and browned. Open tinfoil and let cool until you can handle them.
  3. In food processor, combine chickpeas, tahini, and lemon juice. Add roasted garlic (cloves only, not paper), cayenne, salt, and black pepper to taste.
  4. Turn food processor on. Drizzle in olive oil until hummus forms thick, smooth, uniform paste. Serve immediately, or store covered in the refrigerator for up to 1 week.


  1. Billy, this is absolutely incredible hummus. THANK YOU so much for the recipe!

  2. You didn't say what to do with the garlic after step 2. :)

  3. Woops! Got a little ahead of myself. Problem fixed.