Roasted Garlic Hummus Recipe

Prepare garlic bulbs

Preheat oven to 400°F (205°C). Slice the top 1/4 inch off each garlic bulb to expose the cloves. Place bulbs on a piece of foil or in a small baking dish.

Drizzle each exposed bulb with about 1 teaspoon olive oil and sprinkle with a pinch of salt. Wrap bulbs individually in foil (if using foil) or cover the baking dish with foil.

Roast in the preheated oven 35–45 minutes, until cloves are deeply golden, soft, and caramelized. Remove from oven and let cool until safe to handle. Squeeze roasted cloves from their skins into a small bowl (you need about 8 cloves).

Prepare chickpeas: If using canned chickpeas, drain and rinse well. For creamier hummus, optionally remove skins by pinching each chickpea between thumb and forefinger; this step is optional but yields a silkier texture (takes extra time).

In a food processor, combine the drained chickpeas, roasted garlic cloves, tahini, lemon juice, olive oil, ice water, ground cumin, salt, and black pepper.

Process on high until mixture becomes very smooth, scraping down the sides 1–2 times. If the hummus is too thick or the machine struggles, add up to 1–3 tablespoons additional ice water or olive oil (in 1 Tbsp increments) and process until desired creaminess is reached.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. For a brighter garlic presence, add another roasted garlic clove and pulse to incorporate.

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle smoked paprika over the top for color.

Arrange pita chips, multi-colored carrots, and cucumber slices around the bowl of hummus on a platter.

Optional finishing: sprinkle a light pinch of flaky sea salt over the vegetables and pita chips, and add a few whole roasted garlic cloves on the side for guests who want extra roasted garlic pieces.

Serve immediately at room temperature. Leftover hummus will keep in an airtight container in the refrigerator for up to 5 days.