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Garlicky Hummus

This easy dip is a lower-fat version of traditional hummus.

  • servings: 6




  • 2 heads of garlic
  • 1 can (15-ounce) garbanzo beans, rinsed and drained
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup part-skim Ricotta cheese
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • Pinch allspice
  • 1/3 cup fresh flat-leaf parsley

Cook's Note

Hummus can be refrigerated in an airtight container, up to 3 days.


  1. Step 1

    Preheat oven to 425 degrees. Wrap garlic heads in aluminum foil. Cook in oven until very soft, about 30 minutes. Remove from oven, and allow to cool in foil.

  2. Step 2

    When cool, cut each head in half horizontally, and squeeze cloves into the bowl of a food processor. Add remaining ingredients, and puree until smooth. Add up to 2 tablespoons water if mixture is too thick.



Reviews (1)

  • 14 Nov, 2013

    This is one of my absolute favorite hummus recipes. Yay for roasted garlic!!!