Roasted & Toasted Garlic Hummus


  • 2 cups chickpeas
  • pinch of baking soda
  • carrots (optional)
  • onion (optional)
  • 2 cloves garlic, sliced & toasted in canola oil
  • 1 head of roasted garlic (*see instructions below)
  • ¼ cup fresh lemon juice
  • ⅓ cup tahini
  • 2 tbsp olive oil + ½ tsp to roast garlic
  • salt & pepper to taste

Special Equipment

  • blender


  1. For Toasted Garlic:  Toast garlic in canola oil on the stove until browned
  2. For Roasted Garlic: Preheat oven to 375º. Slice ½" off the top of a whole head of garlic. Put garlic in a small oven-proof pan. Drizzle with ½ tsp of olive oil. Cover with foil and roast 45-60 minutes. Allow to cool before handling

Prepare Chickpeas & Make Hummus

  1. Soak chickpeas overnight in water with a pinch of baking soda (makes chickpeas softer)
  2. Drain and rinse thoroughly
  3. Bring a large pot of water to a boil and cook chickpeas with carrots and onions until tender, about 2 hours
  4. Put chickpeas in a blender.  Add toasted garlic and squeeze in roasted garlic cloves
  5. Add lemon juice, tahini, olive oil, salt & pepper and puree to a smooth consistency.  Add a little more olive oil as necessary to assist blending

Serving Suggestions

  1. Garnish with roasted tomatoes, cilantro leaves and a drizzle of olive oil
  2. Serve with pita chips