Roasted Garlic Hummus Recipe

Preheat and prepare garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 inch off each garlic bulb to expose the tops of the cloves. Place bulbs on a small piece of foil.

Drizzle each exposed bulb with 1/2 tablespoon olive oil and sprinkle with a pinch of salt. Wrap bulbs tightly in the foil.

Roast in the preheated oven for 35–45 minutes, until cloves are very soft and lightly caramelized. Remove from oven and let cool until you can handle them (about 10 minutes).

Squeeze the roasted garlic cloves from their skins into a small bowl (you should get about 2–3 tablespoons of soft garlic). Mash lightly with a fork and set aside.

If using canned chickpeas, drain them into a bowl and reserve the canning liquid. For a smoother hummus, peel the skins from some of the chickpeas (optional): pinch each between thumb and forefinger and slip the skin off. This takes extra time but yields a silkier texture.

Place the drained chickpeas in a food processor. Add the mashed roasted garlic, tahini, lemon juice, ground cumin, and 1 teaspoon kosher salt.

Start processing the mixture on high. While the processor runs, drizzle in 2 tablespoons olive oil and up to 2 tablespoons of the reserved chickpea liquid or ice water to loosen the mixture. Scrape down the bowl as needed.

Process for 2–3 minutes, stopping to scrape and check texture. If hummus is still thick or grainy, add additional liquid 1 tablespoon at a time (up to 3 more tablespoons) until the hummus is very smooth and creamy.

Taste and adjust seasoning: add more salt, lemon juice, or cumin if desired. If you want a brighter flavor, add up to 1 teaspoon more lemon juice.

Spoon the hummus into a serving bowl, use the back of the spoon to create a shallow well in the center. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika and chopped parsley if using.

Serve at room temperature with pita, vegetables, or use as a sandwich spread. Store leftovers in an airtight container in the refrigerator for up to 5 days.