roasted garlic hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


To soak the beans:
note: If you want to skip soaking and cooking the beans, simply use 2 15.5 ounce cans of chickpeas, and skip to making the hummus.

1 1/4 cups dried chickpeas
2 quarts water
2 teaspoons baking soda

To cook the beans:
2 quarts water
2 teaspoons baking soda
Soaked chickpeas

To make the hummus:
cooked chickpeas (or 2 15.5 ounce cans of chickpeas, strained and rinsed)
8 whole unpeeled garlic cloves, for roasting
1/2 teaspoon olive oil
1 clove garlic, raw
2/3 cup tahini
1/4 cup + 2 tablespoons lemon juice *
1 teaspoon salt, or to taste **
2 tablespoons water, or more if necessary
For serving: extra virgin olive oil, za’atar and/or paprika, and pita bread and/or veggies


  1. Soak the beans: Cover the chickpeas with the water and baking soda, and stir until the baking soda dissolves. Soak overnight, for at least 12 hours.
  2. Cook the beans: Discard the soaking liquid, add the drained chickpeas to a small stockpot, and cover with another 2 quarts of water and 2 more teaspoons baking soda.
  3. Bring to a boil over high heat, and then immediately reduce to a simmer and cook for about 30 to 40 minutes, until the chickpeas are completely cooked through.
  4. Once they’re done, strain them and rinse them under cold water.
  5. Preheat the oven to 400° F.
  6. Make the hummus: While the chickpeas are cooling down, roast the garlic: coat the unpeeled cloves in the 1/2 teaspoon olive oil, and roast them for 20 to 30 minutes, until they’re very soft, and the skins have cracked open a little to reveal some brown spots on the cloves underneath.
  7. Once the garlic cloves are cool enough to handle, peel them out of their skins (they’ll most likely easily peel away, but if they don’t, you can squeeze them out of their skins like toothpaste).
  8. Finely mince the 1 clove of raw garlic in a food processor.
  9. Once the chickpeas have cooled, purée them with the minced fresh garlic, roast garlic, tahini, lemon juice, salt, and 2 tablespoons water, until completely smooth. Add more water until it reaches your desired consistency.
  10. Spread the hummus on 2 plates (or freeze half for another time and spread half on one plate), make little indentations with the back of a spoon, drizzle with olive oil, and sprinkle with either paprika or za’atar (pictured: one of each).


* Feel free to use just 1/4 cup if you prefer, but it’s really good with the full amount.

** If you’re using canned chickpeas instead of dried, you might want to cut back on the amount of salt you add. This recipe has you cook the chickpeas in unsalted water, so this is the only opportunity to add salt to the hummus. Some canned chickpeas, on the other hand, come with quite a bit of sodium.