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The Ultimate Roasted Garlic Hummus


  • 2 cans (19 oz) garbanzo beans, rinsed and drained, reserve liquid
  • ½ cup tahini, sesame paste
  • ¼ cup olive oil
  • ¼ cup roasted garlic bulbs (2) or roasted garlic, minced
  • 2 lemons, juice of
  • 1 teaspoon salt
  • 2 teaspoons cumin, ground or paprika
  • ¼ cup parsley, chopped optional, more for garnish
  • Options, to taste
  • ¼ cup water or reserved liquid from can to thin hummus if desired
  • dried crushed red pepper flakes
  • hot sauce
  • sriracha


  • Open the can of chickpeas, reserve ¼ cup of the liquid and set aside.  Then rinse beans well with water. 
  • Using a blender or food processor add beans, tahini paste, olive oil, lemon juice, salt, parsley, paprika or cumin. Squeeze the garlic cloves from the bulb of roasted garlic into the bowl or measure out some garlic puree. For the record, I personally prefer to add paprika and my husband prefers adding cumin.  Put a spoonful of hummus into a small dish.  Taste a little hummus with a sprinkling of paprika added to it and another spoonful with a sprinkling of cumin added.  Decide which you like better.  Scrape sides and bottom of bowl as needed.  Blend until totally incorporated.  
  • Slowly add water or reserved liquid if you prefer a thinner consistency, and blend until you reach your desired consistency. I never add any liquid myself as we prefer a thicker hummus. 
  • Season according to your personal taste with possibly more salt, tahini, garlic etc. After you taste it you will know if you prefer more of anything in it or if you wish to include any of the options.  
  • Serve with crackers, pita chips or prepared vegetables and sprinkled with paprika, parsley or some roasted garlic to decorate. Store homemade hummus in an airtight container and refrigerate for up to one week.