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roasted garlic hummus in bowl surrounded by fresh vegetables
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5 from 1 vote

Creamy Roasted Garlic Hummus

Course Appetizer, Condiment
Keyword chickpeas, hummus, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 cups
Author Planted and Picked



  • 3 heads garlic
  • 1 15 oz can chickpeas drained and rinsed or 1 1/2 cups cooked
  • 1 tsp baking soda
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 tsp sea salt
  • 1/2 cup tahini
  • 1 -3 tbsp ice water

Topping (optional)

  • 1 tsp extra virgin olive oil
  • 1/2 tsp paprika



  • Preheat the oven to 400°F. Chop the end of the garlic heads and place them in a shallow pan. Cover and cook for about 45 minutes. Let cool. 
  • While the garlic is cooking, drain and rinse canned chickpeas and remove shells by gently squeezing them between your thumb and forefinger.
  • Place chickpeas in a medium sauce pot and fill with cold water to about 2 inches above chickpeas. Add baking soda and bring to a boil. Continue to boil gently for 3 minutes to soften chickpeas. Drain, rinse and let cool.
  • Squeeze the cooked garlic out of the cloves and place in food processor with lemon juice, cumin, paprika and sea salt and process until the garlic is as small as possible.
  • Add tahini and continue to process until well combined. Add cooked chickpeas and continue to process until very smooth.
  • Add the ice water and continue processing, adding an additional water, if necessary (1 tbsp at a time), to reach desired consistency. We do not find this necessary.
  • Feel free to halve this recipe for a smaller batch.

Serving Suggestion

  • Place desired amount of hummus into a bowl and swirl to create troughs. Drizzle extra virgin olive oil over the hummus and sprinkle with paprika.