Roasted-Garlic Hummus

Tangy hummus is perfect for parties or as a quick and healthful snack when served with a colorful array of fresh vegetables. Roasted garlic, fruity olive oil, and sesame tahini enliven the flavor.

  • Servings: 6
Roasted-Garlic Hummus

Photography: Earl Carter

Source: Martha Stewart Living, February 2002


  • 3 large garlic cloves, unpeeled
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • One 19-ounce can chickpeas, drained
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons sesame tahini
  • 3 tablespoons water
  • 1 teaspoon coarse salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh chives, minced
  • Assorted crudites, for serving


  1. Preheat oven to 400 degrees. Place garlic cloves on a small piece of foil, and lightly drizzle with 1 teaspoon olive oil. Seal foil to form a pouch, and roast garlic in oven until soft, about 20 minutes. Remove the garlic from the oven, and allow garlic to cool slightly; peel and transfer to the bowl of a food processor. Add the chickpeas, and process until finely chopped.

  2. Add lemon juice, sesame tahini, water, salt, cayenne pepper, and 1 tablespoon olive oil, and process until the texture is light and fluffy but not entirely smooth, about 2 minutes. Stir in chives, and transfer to a serving bowl. Serve with assorted crudites, if desired.

Cook's Notes

Hummus is traditionally enriched with copious amounts of olive oil and sesame paste. In this version the amount of fat is drastically reduced; be sure to use high-quality olive oil and tahini for the best flavor.


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