Smoky Garlic Hummus Recipe

Prep and roast garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place garlic heads on a square of foil, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon smoked sea salt and 1/4 teaspoon black pepper. Wrap each head or the foil into a loose packet and place on a baking sheet.

Roast until cloves are very soft and caramelized, about 35–45 minutes depending on size. Remove from oven and let cool until you can handle them. Squeeze the roasted garlic cloves from the skins into a small bowl and mash into a smooth paste. Set aside.

Prepare chickpeas

If you prefer extra-smooth hummus, peel skins from chickpeas: pinch each chickpea between thumb and finger to pop it out of its skin (optional, about 5–10 minutes). Otherwise use chickpeas straight from the can after draining and rinsing.

Combine ingredients in food processor

Add drained chickpeas, 1/2 cup tahini, 1/4 cup lemon juice, 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1 teaspoon kosher salt to a food processor. Add the mashed roasted garlic (from the previous section).

Process to emulsify

Pulse to combine, then process continuously for 1 minute until mixture is coarse. With the processor running, stream in 2–3 tablespoons water or reserved aquafaba to reach desired creaminess. Scrape down the sides, taste and adjust seasoning: add up to 1 tablespoon more lemon juice for brightness, more salt if needed, or an additional 1/2 teaspoon smoked paprika for smokiness.

If hummus is too thick, add up to 1–2 tablespoons additional water while processing until very smooth. For a silkier texture, process an additional 1–2 minutes, scraping sides as needed.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/2 teaspoon smoked paprika, scatter 2 tablespoons chopped parsley and optional toasted pine nuts or almonds (2 tablespoons) over the hummus.

Serve at room temperature with pita, crisp vegetables, or as an a la carte dip. Leftover hummus keeps tightly covered in the refrigerator for up to 4–5 days.