Roasted Garlic Hummus V

10 minutes 25 minutes 6 servings

A head of garlic might seem a lot for a bowl of hummus, but trust us, roasting the garlic makes it sweeter and not so potent. We’ve included a quick version to roast the garlic so you can be snacking on this in no time.

Featured products


  • 1 tin Epicure Unsalted Chickpeas, save a few for topping
  • 1 head roasted garlic (recipe below)
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1 tablespoon water, if needed
  • Toppings
  • olive oil
  • smoked paprika
  • chopped parsley

The recipe Roasted Garlic Hummus Kitchen Mode

  • 1

    Simply add all the ingredients, except for the water, to the food processor. Blitz away until smooth. Scrape down the sides of the bowl as needed. For a smoother, lighter hummus add a tablespoon or two of water, and blitz until light and fluffy.

  • 2

    Spoon the hummus into a bowl, swirl the top and decorate with a drizzle of olive oil, a sprinkling of smoked paprika, a bit of chopped parsley, and a scattering of the reserved chickpeas.

  • 3

    Quick Roasted Garlic

    Preheat oven to 200°C, gas mark 6.

  • 4

    Peel the outer layer of the bulb, leaving the cloves intact. Using a sharp knife, trim off just enough of the top so that cloves are showing in their individual cases. Place the bulb, cut side up, onto a small piece of foil. Drizzle the oil over and let it soak in for one minute. Now, remove the cloves from the base, keeping them in their skins. Toss with the oil, wrap them up in the foil and bake in the middle of the oven for 20-25 min, or until soft. Let cool before using.

  • 5

    Once ready to use, simply squeeze the cloves out of their skins, they should pop right out.