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Hummus with Roasted Garlic

Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1 head garlic
  • 1 tablespoon plus 1/4 cup vegetable oil
  • 1 can (15 ounces) chickpeas, drained
  • 1/2 cup tahini (100 % sesame seed paste, not tahini sauce)
  • 5 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon kosher (coarse) salt, or more to taste
  • 1 teaspoon ground cumin
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper


1. Preheat the oven to 400°F.

2. Slice off the top of the garlic head so that all the cloves are exposed. Place the garlic on a square of aluminum foil, and pour the 1 tablespoon oil over the exposed cloves. Twist the foil tight, and roast for 40 minutes. Open the foil and let the garlic cool for 5 to 10 minutes.

3. Combine the 1/4 cup vegetable oil and all the remaining ingredients in a food processor. When it is  cool enough to handle, squeeze the roasted garlic out of the cloves and add it to the other ingredients. Process until smooth.