Roasted Garlic Hummus

by Sarah on January 6, 2014

I just finished up my annual ‘staycation’ and let me tell you, it was fabulous.  What did I do?  A whole lot of nothin’.  I slept in nearly every day till noon, I laid around like a sloth, caught up on a bunch of terrible TV watching, snuggled with my Schatzi (see photo below)…plus took care of all of that holiday stuff.  (Oh yeah, I went to this little place called The French Laundry too….have you heard of it? More on that later.)

I love staycation almost as much as I love vacation!

One day we made hummus!  Because why not?  It sounded good for lunch that day.  I was thumbing through a book I received last year for Christmas–Jerusalem, by Yotam Ottolenghi and Sami Tamimi.  Their hummus recipe is so good.  I adapted it to accommodate my desire to have some roasted garlic involved and to account for the fact that I am too lazy to cook dried chickpeas.  So, yeah, it’s kind of a shortcut, but still very good.

Keeps well in the fridge for several days–make a bunch and have it for lunch all week!

Roasted Garlic Hummus


  • 3 cans garbanzo beans, drained and rinsed
  • 1 head garlic
  • 3/4 cup tahini paste
  • 1 lemon (juiced)
  • olive oil
  • salt


  • Preheat oven to 400.
  • Place garlic on a square of foil and drizzle a Tbsp of olive oil over it. Wrap in the foil and roast until the garlic is soft, approximately 25 minutes. Let cool. When cool, snip the end off with kitchen shears or cut it with a sharp knife to expose the cloves. Squeeze the head of garlic from the bottom and the cloves will all squish through the top.
  • Place garbanzo beans, tahini, garlic, 1 tsp salt, 2 Tbsp olive oil and the juice of half the lemon into a food processor. Process until smooth. Taste--add more salt or lemon juice as needed. If the mixture is too thick, add a slow stream of olive oil while the machine is running until the hummus is the desired texture.
  • Transfer to a bowl. Cover and let rest for 20 minutes before serving, or refrigerate if not using immediately.

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