Roasted Garlic Hummus


15 minutes prep40 minutes cook
Serves 8-10
Lean and Green


  • Aluminum foil
  • Food processor


  • 1 bulb garlic
  • 1 can chickpeas, drained, reserve 2 tbsp liquid1
  • 1/2 tsp baking soda
  • 1/4 cup lemon juice
  • 1/2 cup tahini
  • 1/2 tsp cumin
  • 1–3 tbsp olive oil
  • To taste: salt
  • Optional: paprika, and chopped parsley for serving



  1. Preheat oven to 400°F.
  2. Peel the papery outside of garlic. Make sure to leave the bulb whole and each individual clove in their skin.
  3. Cut off 1/4" to 1/2" of the top of garlic, exposing the cloves.
  4. Place garlic on a piece of foil large enough to wrap garlic in. Drizzle a little bit of olive oil, and close foil.
  5. Place garlic on baking sheet or directly on oven rack, bake at 400° for 30–40 minutes, or until the cloves are lightly browned and feel soft when pressed.
  6. Let cool completely, then remove cloves from skins.


  1. In food processor whip lemon juice and tahini until light and airy, about 2 minutes.
  2. Add in chickpeas and blend for 2–3 minutes until smooth.
  3. Add in cumin, baking soda, roasted garlic, salt, 1 tbsp olive oil, and 2 tbsp reserved chickpea liquid. Blend for 1 minute.
  4. If a smoother consistency is desired, drizzle in 1–2 tbsp of olive oil and blend.
  5. Place in serving dish, drizzle with some olive oil, paprika, and fresh parsley.
  6. This pairs wonderfully with our naan


  1. You can leave the skins on chickpeas, or remove them for a smoother texture.

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