Roasted Hummus

<span itemprop="name">Roasted Hummus</span>


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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