Roasted Garlic Hummus

Roasted Garlic Hummus - Kris Gill

roasted garlic hummus


1 tin of organic chickpeas

1/4 cup of tahini

1 lemon, juiced

1 whole garlic bulb

4 tbsp extra-virgin olive oil

Pinch of sea salt


Preheat your oven to 400°F. Chop off the top of the garlic, about 1/4 inch. Cover the top of the garlic with 1 tbsp of the olive oil and wrap in tin foil. I like to place the wrapped bulb of garlic in a muffin tin to help the garlic keep its shape and catch any oil that drips from the foil. Bake the head of garlic for 40 minutes. Once cooked, remove the foil and allow it to cool for 10-15 minutes. After it’s cooled to touch, you can easily squeeze the gooey caramelized cloves from the bulb and place them in a small dish to set aside.

Now onto the hummus! Drain and rinse the chickpeas from the tin, the add them to your food processor. Squeeze in the juice of one lemon, pinch of sea salt and add in the tahini. Start pulsing the ingredients and then slowly pour in the olive oil as the machine runs. Mix on high for 2-3 minutes (you can add a little cold water here if you’d like to make a thinner consistency). Next add in most of the roasted garlic, reserving a few pieces for topping. Pulse in the garlic for another 1-2 minutes. Now time to taste test! Adjust hummus to taste using salt or additional lemon if needed.

To serve up your hummus, add it to a bowl then make a few swirls with the back of your spoon to create some texture to catch the toppings. Add an extra splash of olive oil, the remaining roasted garlic chopped and a sprinkle of zatar or sea salt!

Enjoy xx