Hummus con ajo asado

{Hummus with roasted garlic}

Preparation time: 10 min

Cooking time: 30 min



    Roasted garlic hummus:

  • 1 head of garlic
  • 400 g cooked chickpeas, drained (14 ounces)
  • 2 tbs tahini
  • 1/2 tsp cumin
  • juice of 1 lemon
  • 4 tbs extra virgin olive oil
  • Salt and pepper, to taste
  • 1 tsp smoked paprika
  • Carrot patches:

  • fresh baby carrots
  • fresh cilantro or parsley sprigs


  1. To roast garlic, preheat oven to 375° F. Cut off the top of the head of garlic so that the tops of most of the cloves are exposed slightly. Drizzle with a little olive oil and salt, and wrap in tin foil. Roast garlic in oven for about 30-45 minutes. Remove from the oven, and allow to cool. Using your fingers, squeeze roasted garlic out of each clove.
  2. Add all hummus ingredients to a food processor, and blend until smooth. If you find that the hummus is too thick, you might add some more olive oil, or water. Chill for an hour, or more. Serve cold, sprinkled with paprika and some more extra virgin olive oil. You might serve it with baby carrots, crudités, or warm pita
  3. For a fun healthy snack, serve hummus in small terracota pots with baby carrots. Just before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of cilantro or parsley into each hole. “Plant” a couple of baby carrots in each pot, and enjoy!


  • I got the idea of serving the hummus in mini terracota pots from here
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