Oct 302016

Unrivaled Roasted Garlic Hummus

Here’s our standard recipe for no-fail hummus that’s light and flavorful. You can, if you’re inclined, remove the skins from your chickpeas for a smoother textured hummus, but not having the time to do that should NOT make you skip making your own. Leave the skins on if you must.

Serve this on a platter at a party or in a bowl for Sunday afternoon snacking. It goes perfectly with or Homemade Crunch Pita Chips or your favorite finger-food vegetables. Or spread on sandwiches for a tasty flavor boost.

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Measuring, food processing
Garden Candy Basics - fundamental vegucation for everybody!


  • 1/3 cup tahini
  • juice of 1.5 lemons (about 3 tablespoons)
  • 2 (15 oz) cans chickpeas, drained and rinsed. (or 1.5 C dried chickpeas soaked overnight in water and then boiled in pot on stove until soft.)
  • 3 garlic cloves, roasted (see note)
  • ½ cup water
  • ¼ cup Olive oil
  • 1 teaspoon ground cumin
  • 2 tsp kosher salt
  • paprika


  1. Set aside 1 tablespoon chickpeas for garnish.
  2. Put lemon juice and tahini into food processor. Blend for 30 seconds.
  3. Put remaining chickpeas, oil, water, salt and cumin in food processor.
  4. Pulse to blend until well incorporated.
  5. Add more lemon juice or salt to taste.
  6. Tansfer to serving dish and garnish with the tablespoon of whole chickpeas.
  7. Top with a drizzle of olive oil and paprika in the center

Garden Candy Recipe Jar orangeNote: No roasted Garlic on hand? Do this: Preheat broiler. Bake garlic under broiler for about 10 minutes brown all over and soft. Let cool. Peel.


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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