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Roasted Garlic Hummus


This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of dried herbs, sesame seeds, and salt.

2 cups


2 cups chickpeas cooked or canned, rinsed and drained

1 head garlic, roasted and puréed

¼ cup warm water

2 Tbsp tahini

1 lemon, juiced

¼ tsp kosher salt

¼ cup extra-virgin olive oil for serving

Chopped parsley for garnish

Za’atar for garnish

Paprika for garnish


Combine the chickpeas, garlic, warm water, tahini, lemon juice, and salt in a food processor. Puree until smooth and light. Adjust the consistency by adding either a little water or lemon juice. The hummus can be prepared up to this point, and then stored in a covered container in the refrigerator for up to 3 days.

Serve the hummus at room temperature drizzled with olive oil and sprinkled with parsley, paprika, and/or za’atar. Accompany the hummus with crudités, pita or other flatbreads, or crackers.

Recipe from Garlic: An Edible Biography
By Robin Cherry | Roost Books
$16.95 paperback

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