Recipe type: Lunch
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasted Garlic Hummus. Amazing on its own, served with fresh warm pitta bread. Make a salad of your favourite veg for a fabulous summer meal.
What You'll Need
  • Hummus
  • 1 Large Garlic Bulb, roasted (see below)
  • ½ Cup Tahini (Gluten Free variety)
  • 2 400g Cans Chickpeas
  • 4 tbsp Lemon Juice
  • 4 tbsp Ice Cold Water
  • ½ tsp Salt
  • Olive Oil and Pinch of Paprika to serve
  • Roasted Garlic
  • 1 Large Garlic Bulb, peeled and roasted 200℃ for 30 minutes
  • 1 tbsp Olive Oil
  • Pinch of Salt
How to Make It
  1. Preheat oven to 200C.
  2. Peel the garlic and place the cloves on a square of tin foil. Drizzle with olive oil and add a pinch of salt.
  3. Wrap the garlic in the tin foil and place in the oven for 30 minutes until soft and lightly browned.
  4. Place the chickpeas, roasted garlic, tahini, salt, lemon juice and water in a food processor and whizz for five minutes or until you have a smooth, creamy paste.
  5. Scoop the hummus into a bowl and cover with plastic wrap. Let it rest for at least 30 minutes. It can be refrigerated straight away but will need to taken out of the fridge 30 minutes before serving. When ready to serve, pour a layer of olive oil over the hummus and sprinkle on a pinch of paprika. The hummus will keep in the fridge for up to three days. Serve with pitta bread and your favourite veg. Enjoy!
Recipe by Gilded Gingerbread at