Roasted Garlic Hummus

The key to the perfect hummus is to soak dried chickpeas overnight instead of using canned chickpeas. The chickpeas are a little more firm and a lot more flavorful. We like to serve our hummus with sliced wheels of our favorite seasonal veggies or with crackers.

Serves 6-8


  • 2 cups chickpeas
  • pinch of baking soda
  • 1 head of roasted garlic (*see instructions below)
  • 1/4 cup fresh lemon juice
  • 1/3 cup tahini
  • 2 tbsp olive oil
  • 1/8 tsp asafetida powder (optional but adds nice flavor)
  • salt and pepper to taste


Roast Garlic:
  1. Preheat oven to 375 degrees
  2. Cut off the short end of a whole head of garlic so you can squeeze the cloves out easily after it's roasted
  3. Wrap the whole head of garlic in tin foil and roast on a cookie sheet for 45 minutes - 1 hour (until the cloves soften enough to spread like butter)
Prepare Chickpeas & Make Hummus:
  1. Cover chickpeas with water and soak overnight with a pinch of baking soda (makes chickpeas softer)
  2. Drain and rinse thoroughly
  3. Bring a large pot of water to a boil and cook chickpeas until tender, about 2 hours
  4. Put chickpeas in a food processor
  5. Squeeze 3-4 roasted garlic cloves into the food processor
  6. Add lemon juice, tahini, olive oil, asafetida powder, salt and pepper and purée to a smooth consistency. Add a little more olive oil if necessary

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