Roasted Garlic Hummus


Author: Dee McCaffrey
Description: Hummus is an excellent dip for raw veggies, a great sandwich spread, or for dipping tortilla chips.
  • 1 can (15 ounce) garbanzo beans
  • 6 medium garlic cloves, skins left on
  • 1/2 teaspoon cumin
  • Juice of 1 large lemon, about 2 tablespoons
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame tahini
  • 1/4 cup water (add more or less for the desired consistency)
  • dash of sea salt


Preheat oven to 425°F.

To roast the garlic, wrap the garlic in parchment paper and bake for about 30 minutes, or until the inside of the garlic is soft and oozing. Let cool. Remove garlic from skins.

Combine all ingredients in the bowl of a food processor or in a blender and process until smooth, stopping to scrape down the sides as needed. Adjust the seasoning and serve.

Top with chopped fresh parsley, a dash of cayenne pepper, or toasted pine nuts.

Refrigerate any leftovers for up to 5 days.


Nutrition per serving: 193 calories; 6 g Total Fat; <1 grams saturated fat; 6 g protein; 27 g carbohydrates; 8 grams dietary fiber; 0 mg cholesterol; 155 mg sodium.


Preparation Time: 5 min Difficulty:very simple
Portions:4 servings Amount:1/2 cup
Country/Region: Costs per Portion:
Vegetarian:Yes lactose free:Yes
gluten free:Yes Calorie:193
Fat:6g Protein:6g
Last Updated:Sat 22 Jun 2013 01:26:42 PM MST viewed:3572 times viewed