Roasted Hummus

Roasted Hummus

When I travel I try to keep costs low by going to grocery stores and sometimes I’ll discover something new. While in the UK I gravitated towards hummus and discovered there was a lot better way to make it than the way I had been doing it.

I rarely had hummus that was made by anyone else’s hand, it’s just chickpeas and stuff, I can do that myself, why bother buying it. But this really opened my eyes to what hummus could be; silky, smooth, creamy and a lot more like tahini.   So when I got back home I started with some research. I was mostly after that dreamy texture, to achieve it one must either boil the chickpeas longer still they are softer or peel them of their thin papery skins. Obviously doing a combination of the two is fantastic, but I like to stick with peeling them. It can be time consuming but something about schluffing that husk off knowing you are doing it to achieve divine hummus is so worth it.

Now that I knew the secrets to perfect hummus I wanted to explore with the flavors; roasted garlic, red pepper, beet and lemon, but I was also after something different. I wanted my hummus to bring forth the flavors of my other favorite chickpea snack, roasted chickpeas. I first came across roasted chickpeas while traveling in Turkey, they have these little street carts with paper cones of hot crispy chickpeas, tossed in olive oil and spices and roasted till dry and crunchy.

This hummus captures both of those things, it’s smooth, rich with tahini, warmed with spices and notes of caramelization. I’m in the habit of always peeling my chickpeas, but it’s probably not important to this particular recipe since they get roasted and then the beans are a little dry. I do highly recommend that it sits for a few minutes half way through blending so the beans have a chance to soak up liquid and soften.


Roasted Hummus


Roasted Chickpeas

  • 1 15 oz. can chickpeas, liquid reserved
  • 2 garlic cloves, smashed
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. coriander
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cumin


  • 4-6 tbsp. reserved chickpea liquid
  • 4 tbsp. tahini
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice, about 1/2 a lemon
  • roasted chickpeas
  • salt to taste


Roasting the chickpeas

  1. Preheat the oven to 400F, drain the chickpeas, reserving the liquid for later.
  2. Peel the chickpeas by pinching the thin opaque husk off the beans, place onto a baking tray. Pell and smash two garlic cloves, add to the chickpeas along with the olive oil, salt and spices, gently toss together.
  3. Bake at 400F for 15 minutes or until the chickpeas are golden and slightly dry.

Making the hummus

  1. Into the bowl of a food processer place chickpea liquid, olive oil, tahini and lemon juice along with the two cloves of roasted garlic, blitz until smooth. Doing this step before adding the chickpeas insures the garlic is finely chopped and the other ingredients combine to a thick sauce.
  2. Now add the chickpeas and blend for a minute, at this rate the hummus won’t be all that smooth, the crispy bits on the chickpeas leave a little graininess, so they need some time to soak, let them sit 5-10 minutes. Blend the hummus till silky smooth, add more liquid if you want it looser and adjust seasoning to taste. Serve with fresh veggies or pita.

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