Two entire heads of garlic might seem like an awful lot to add to a bowl of dip, but don't fear. When roasted, the pungent cloves mellow out for a rich but not-too-overpowering hummus.

Casey Barber Headshot
Casey Barber
EatingWell.com, April 2021

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Credit: Casey Barber

Recipe Summary test

active:
20 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. With a sharp paring knife, slice about 1/2 inch off the top of each garlic head to expose the cloves. Place each head on a piece of foil and drizzle each with 1 teaspoon oil. Wrap tightly and roast until the garlic feels soft when gently squeezed, 45 minutes to 1 hour.

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  • Carefully unwrap the foil packets and let the garlic cool for at least 15 minutes, until cool enough to handle. Starting at the root end of each garlic head, squeeze the softened cloves into the bowl of a food processor. If desired, reserve a few whole roasted cloves for garnish.

  • Add chickpeas, tahini, lemon zest, lemon juice, salt, cumin and water to the food processor. Process until combined, scraping down the sides of the bowl as needed.

  • Transfer to a bowl. Drizzle with additional oil and garnish with whole roasted garlic cloves, if desired.

Nutrition Facts

113 calories; fat 6g; sodium 195mg; carbohydrates 12g; dietary fiber 3g; protein 4g; sugars 2g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 14IU; potassium 106mg.
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