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Roasted Garlic Hummus


  • 1 head garlic whole and unpeeled
  • 1 tbsp olive oil
  • 2 15oz cans garbanzo beans rinsed and drained
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper optional
  • olive oil, minced parsley, paprika optional, for garnishing


  1. Cut off the top of the head of garlic, just far enough to cut into each of the cloves and expose their tops. Drizzle 1 tbsp. olive oil over the top to coat.

  2. Wrap the head of garlic in aluminum foil. Roast at 400F for 45 minutes. Remove from oven.

  3. Once the head is cool to the touch, squeeze each of the cloves from their skins. You may need to separate the head, but the cloves should slide out of their paper-y skins easily.

  4. Place roasted garlic and all remaining ingredients into a food processor or blender.

  5. Blend until smooth. If hummus is too thick, slowly add additional olive oil. Serve with chips, crackers or veggie sticks.