Roasted Garlic and Cumin Hummus

Roasted Garlic And Cumin Hummus Recipe

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Margaret G


The addition of sweet, smoky, roasted garlic cloves and a bit of cumin to this traditional hummus recipe is just the right kick that will make your taste buds smile, and your guests rave. You can double the recipe and freeze extra in an air tight plasic container. Just thaw, give it a good stir, and enjoy again!
(So as not to steal credit: adapted from Mary's "Authentic Kicked Up Syrian Hummus" on Thank you Mary!)


★★★★★ 1 vote

4-10 (makes 2 cups)
30 Min
Food Processor



  • 5
    unpeeled garlic cloves
  • 1 Tbsp
    olive oil, extra virgin

  • 1 can(s)
    garbanzo beans, drained (reserve juice)
  • 1/2 c
  • 1/3 c
    lemon juice
  • 1 tsp
    ground cumin
  • 1 tsp
    sea salt
  • 1 Tbsp
    olive oil, extra virgin

How to Make Roasted Garlic and Cumin Hummus


  1. Preheat oven to 450 degrees. Place unpeeled garlic cloves in the middle of a large square of aluminum foil, and drizzle with 1 tablespoon of olive oil; wrap in foil. Roast in preheated oven for 12 to 15 minutes until golden brown. Remove from the oven, and allow to cool slightly. Squeeze the garlic out of peels.
  2. Combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in a food processor, adding reserved bean juice one tablespoon at a time, until the desired consitency is achieved.
  3. Serve with fresh veggies, pita chips, pita bread, crackers, or use as a spread on sandwiches and wraps.
  4. TIPS:
    1. I recommend using a food processor and not a blender, as this is quite thick. As you process the hummus, add the reserved bean juice one tablespoon at a time, until it reaches the consistency that you like. It is quite dry and pasty without any additional bean juice.
    2. You can easily double this recipe and freeze the extra in an air-tight container. To thaw, remove from freezer the night before. Give it a good stir, and enjoy!
    3. You may find that the amount of lemon juice or tahini is too much. I usually decrease the amounts of both by a few tablespoons. Find the combination you like best. Also, you could toss in a roasted red pepper when blending, or add some cayenne pepper or hot sauce for a REAL kick! Experiment!

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