Roasted Garlic Hummus

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How to have a stress-free holiday season:


Step 2: No, really, that’s hilarious.

Step 3: Don’t leave the house on Black Friday.  I mean it.  If you need milk, put coffee or beer on your cereal.   If you need an egg for pancakes, try sending smoke signals to your neighbors.  Toiletries of any kind?  Let’s quit all this worrying and love our disheveled selves exactly as they are.  It’s a jungle out there!

Step 4: If you’re stressing over gift ideas for kids, look no further than this sweet raptor hoodie.  I won’t lie–I totally want one myself.

Step 5: Drink!

Step 6: Bring hummus to parties.  All the parties.  It’s basically the easiest thing ever, and tastes much, much better than anything store-bought.  Look at you, with your fancy instant party success.   I hear people are fond of you.

Classic hummus comes together instantly, but if you have the luxury of time, roasting garlic means mellow–almost sweet–and nutty flavor.  It works beautifully.  It also makes your home smell like the most excellent home on the block…  And that’s because it is.  Everyone knows.

After that, this is your first and last step.

Boom.  Now let’s go iron a shirt and memorize some pick-up lines…  Or whatever it is people do before parties these days.

Roasted Garlic Hummus 

2 heads garlic
2 cups canned chickpeas (reserve the canning liquid)
3 tablespoons tahini
1/4 cup (plus more as needed) chickpea canning liquid
Juice of one lemon
1/4 cup olive oil, plus more for drizzling on top
Salt to taste

Preheat oven to 375 degrees.  Slice off the top 1/2 inch or so from each head of garlic, drizzle with olive oil, wrap in foil, and roast in the oven for 45 minutes.  Allow to cool enough to handle, then squeeze out the cloves out of the papery skin.

Combine half of the garlic (so, one head), the chickpeas, tahini, 1/4 cup of canning liquid and lemon juice in your food processor and puree until smooth.  With the motor running, add the olive oil in a slow, steady stream.  Add additional canning liquid until hummus is at the consistency you’d like.  Season with salt to taste and transfer to serving bowl.

Coarsely chop the remaining garlic and mix with a pinch of salt.  Top hummus with this mixture, and a drizzle of olive oil.

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  1. says

    Curse you, Danguole, it’s 1 am and I am now craving roasted garlic hummus in the worst way. This sounds awesome! Hopefully my body will make do with a mug of Cheerios until it’s a more respectable hummus-making hour.