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Roasted Garlic Hummus

Ultra-smooth, creamy hummus with sweet roasted garlic — leagues better than store-bought and done in 15 minutes.

side • prep: 10 min • cook: 0 min • serves 4

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed (reserve liquid)
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil, plus more for drizzling
  • 4 cloves roasted garlic (or 1 raw clove)
  • 2 tablespoons reserved chickpea liquid (aquafaba)
  • ½ teaspoon cumin
  • Salt to taste
  • Smoked paprika, for garnish
  • Pita bread, vegetables, for dipping

Instructions

  1. Blend tahini first: Process tahini and lemon juice in a food processor for 1 minute until light and whipped.

  2. Add the rest: Add chickpeas, roasted garlic, olive oil, aquafaba, cumin, and salt. Process for 3-4 minutes, scraping down the sides, until completely smooth.

  3. Adjust: Taste and add more lemon juice or salt as needed. If too thick, add more aquafaba a tablespoon at a time.

  4. Serve: Spread onto a plate, drizzle with olive oil, dust with smoked paprika. Serve with warm pita and veggies.

Notes

  • Storage: Keeps in an airtight container in the fridge for up to 5 days.
  • Variations: Blend in roasted red peppers, sun-dried tomatoes, or a handful of fresh herbs.
  • Tips: Blending the tahini with lemon juice first makes the hummus way creamier. Don’t skip this step.