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How to Make Roasted Garlic Hummus From Scratch

One of my favorite snacks is hummus and pita chips. I'm convinced it is one of the best healthy snacks in the world. Visually, pretty boring to look at. But this is one of those concoctions where it is so much greater than the sum of its parts.

Sure, you may be satisfied faster if you buy a tub of it from the store (trust me, a family-size container is more like a single-serving in this house!). However, you'll be so much happier making it yourself. The house will smell like warm, garlic as it roasts and the flavor you'll achieve is better than anything you'll find at the grocery store.

We've been on a really big Middle Eastern-food kick lately, thanks to watching Ugly Delicious on Netflix. We love Indian cuisine and we love Eastern Europe and Mediterranean food, but I had never experimented with Middle Eastern food. We tried all sorts of things with Turkish and Israeli flavors but I knew I needed to round off our Middle Eastern experience with my favorite: Hummus.

This isn't a new recipe for us - hubby made it for me during both my pregnancies because I was craving it so much! However, I served it this time with Bazlama - a Turkish flatbread which is very similar to naan or a flatbread. It's tangy and pillowy, making it the perfect accompaniment to this creamy and light hummus.

Tips & Tricks for Perfect Hummus

Chickpeas -

This recipe calls for canned cooked chickpeas because they are easy and plentiful at any grocery store. If you truly want to make authentic hummus, try using chickpeas you have to cook yourself. If you want really creamy and smooth hummus, the only way to achieve that is to tediously peel the skin off each and every chickpea before blending. It's a labor of love, for sure.

Tahini -

Tahini is one of those "specialty" items you don't typically have in your fridge. We only get it when we know hummus is being made or we need it for another recipe. But there is nothing like the rich sesame flavor in hummus from tahini. The good things is that a jar of tahini will last a really long time in the fridge, so don't feel like you have to use it in a hurry. There are a lot of sauces and dressings that use tahini has a base.


This is one of those things to not skimp on. A lot of recipes can substitute EVOO with vegetable oil (especially if you run out of one or the other!), but not this one. You want the depth in flavor you get from EVOO - one that vegetable oil cannot replicate. It doesn't have to be "top shelf" EVOO, but use a good one. Not only does this help with the creaminess of the hummus, but it is used a garnish as well.

How to Make Roasted Garlic Hummus From Scratch


1/2 head of garlic cloves, peeled

1 can Garbanzo beans

1 Tbsp EVOO, plus some for garnish

1/8 cup tahini

1/8 cup freshly squeezed lemon juice

3 Tbsp saved garbanzo bean liquid from the can

salt, to taste

smoked paprika

spicy chickpeas, for garnish

1. Take the peeled garlic cloves and place them in aluminum foil with 1/2 Tbsp EVOO. Roast at 200° for approximately 1 hour. Let cool before using.

2. Combine all ingredients, except the garbanzo bean liquid, in a food processor and blend.

3. Slowly add the liquid until hummus is as smooth as you desire.

Bon Appetit!

I like to serve this hummus with smoked paprika, spicy chickpeas, and a drizzle of EVOO on top. Eat with carrots, celery, pita chips, naan, or use on sandwiches and wraps!


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