Roasted Garlic Hummus

by Lisa Marie Rosati on January 22, 2012

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From the New Atkins For A New You book


1 large bulb of garlic
¼ cup plus 2 teaspoons extra-virgin olive oil, divided
2 (15½-ounce) cans chickpeas, drained and rinsed
6 tablespoons freshly squeezed lemon juice (I use this handy tool)
¼ cup extra-virgin olive oil
¼ cup tahini (I use this raw tahini)
2 teaspoons ground cumin
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup water


  1. Preheat the oven to 400°F. Cut the top ¼ inch off the garlic head to expose the cloves. Set the garlic cut side up on a stainless steel baking sheet and drizzle with 2 teaspoons oil. Close tightly to form a packet. Bake until garlic is very soft, about 45 minutes. Remove from the oven and let cool at room temperature.
  2. Separate the garlic into cloves. Squeeze the roasted garlic out of the skins.
  3. Purée garlic, chickpeas, lemon juice, oil, tahini, cumin, salt and pepper in food processor until smooth. With the motor running, pour water slowly through the feed tube until the hummus reaches your desired consistency.
  4. Transfer to a bowl and serve right away or refrigerate in an airtight container for up to 2 days.