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  • Writer's pictureMarnie

Roasted Garlic Hummus

Two of my favorite foods collide into this creamy, garlicky, lemony hummus. It's amazing, seriously. Sure, it's easy to pop down to your favorite grocery store to buy it, but there's nothing better than fresh hummus - and, like most of my recipes - it's truly easy to make. You will need a food processor, but what is life without one anyway?

And the trick to get your hummus super creamy? Two things: Remove the skins and save that liquid from the can, also called aquafaba - this gives your hummus a deeper flavor and helps make it creamy! Most canned chickpeas have the skins on. Here's how to remove them:

  1. Drain your chickpeas (garbanzo beans) and put in a bowl filled with water. Remember: Don't throw away the liquid from the can!

  2. Run cold water onto the chickpeas and gently work your fingers through them and you'll start seeing the skins loosen. Repeat 2 more times until all or most of the skins are removed.

Hummus is so versatile. You can eat it plain, or add garlic (like I love to) or any other add-ons you like! Olives, sun-dried tomatoes, pine nuts, roasted peppers.... the possibilities really are endless! OK, ready to make some hummus?

Here's how to make it:


  • 1- 15oz can (about 1 1/2 cups) chickpeas (or garbanzo beans, same thing!)

  • 1/4 cup (about 1 large lemon) fresh lemon juice

  • 1/4 cup tahini, well-stirred

  • 5-6 roasted garlic cloves

  • 2 TBS extra-virgin olive oil, plus more for serving

  • 1/2 TSP ground cumin

  • Fine sea or kosher salt to taste

  • Ground Paprika, for serving


  1. Combine the tahini and lemon juice in the bowl of your food processor and blend for 1 minute.

  2. Scrape the sides of the bowl with a spatula, then blend for another 30 seconds.

  3. Add the olive oil, cumin, and 1/2 TSP salt and blend for 30 seconds. Scrape the bowl and blend another 30 seconds.

  4. Add half of the chickpeas and blend 1 minute.

  5. Scrape the sides, add the remaining chickpeas and roasted garlic, and blend another 1-2 minutes, until smooth.

  6. Slowly add 2-3 TBS of the aquafaba (liquid from the canned chickpeas) and continue blending until you reach your desired consistency.

  7. Taste and add salt as needed.

  8. To serve, add to your serving bowl and drizzle with olive oil and add a dash of paprika. If you have leftover roasted garlic, you can put a few cloves in the middle with the olive oil.

  9. Enjoy!

Did you make it? Share pics in the comments!

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