Creamy Roasted Garlic Hummus with Crudités


Creamy Roasted Garlic Hummus with Crudités

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Course Appetizer
Servings 2 people


  • 1 head garlic halved
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes optional
  • Assorted vegetables and sprouts for dipping cucumber, carrot, bell pepper, broccoli sprouts, sunflower sprouts, etc.


  • Preheat oven to 400°F (200°C). Drizzle the garlic halves with olive oil and roast for 30-40 minutes, or until soft and golden brown.
  • Let the garlic cool slightly, then squeeze out the roasted cloves into a food processor.
  • Add the chickpeas, tahini, olive oil, lemon juice, cumin, salt, and red pepper flakes (if using) to the food processor.
  • Blend until smooth and creamy, adding a little water if needed for consistency.
  • Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh herbs (optional).
  • Serve with a colorful variety of fresh vegetables and sprouts for dipping.
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