Roasted Garlic Hummus with Veggies

June 10, 2014 by Kari Karch

Why not learn how to make this on your own and save lots of $$ to put towards that Mediterranean vacation:) Happy Eating!


preparation time
70 mins

cook time




2 heads of garlic

4 tablespoons olive oil divided

1 15-ounce can chickpeas drained and rinsed

3 tablespoons freshly squeezed lemon juice plus 1 1/2 teaspoon

2 tablespoons tahini

0.75 teaspoons salt


Preheat oven to 350 degrees F. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with parsley and drizzled with more olive oil if desired. Serve with fresh vegetable like cucumbers and tomato over whole wheat naan bread

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.