Hummus with Roasted Garlic

    30 minutes

    This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!

    103 people made this

    Serves: 8 

    • 5 unpeeled garlic cloves
    • 1 tablespoon extra-virgin olive oil
    • 1 (400g) tin chickpeas, drained
    • 1/2 cup tahini
    • 1/3 cup (85ml) fresh lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 tablespoon extra-virgin olive oil

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 230 degrees C.
    2. Place unpeeled garlic cloves in the middle of a large square of aluminium foil. Drizzle cloves with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 10 to 15 minutes until golden brown. Remove from the oven and allow to cool. When slightly cooled, squeeze roasted garlic out of peels.
    3. Combine roasted garlic, chickpeas, tahini, lemon juice, cumin, salt and the remaining 1 tablespoon olive oil in the work bowl of a food processor. Process until very creamy.

    Cook's Notes

    Use about 2 to 3 tablespoons of fresh parsley or mint for a fresh herby taste, or try adding a teaspoon of curry or paprika. Get crazy! Hummus is amazingly versatile!

    Substitute cannellini beans for the chickpeas and add fresh basil for a Tuscan style hummus.

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    Reviews in English (105)


    WOW!!! I have had good hummus before but this recipe is without a doubt the best hummus I have ever tasted! Truly heavenly! The cumin and the roasted garlic really make the dish  -  19 May 2009  (Review from Allrecipes USA and Canada)


    This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would.  -  15 Aug 2009  (Review from Allrecipes USA and Canada)


    Excellent flavor - I love raw garlic in hummus, but the roasted adds a nice, milder garlic flavor. I used about 5 small cloves. The hummus is a bit thicker and pastier than I like, so I added a little extra olive oil and lemon juice.  -  09 May 2009  (Review from Allrecipes USA and Canada)