Roasted Hummus
Elevate your hummus game with this smoky, savory Roasted Hummus recipe! Featuring golden roasted chickpeas and creamy roasted garlic, this Mediterranean-inspired dish combines the earthy flavors of tahini and cumin with a zesty kick of fresh lemon juice. Infused with smoky paprika and a drizzle of olive oil, this hummus achieves the perfect balance of richness and depth. Ready in just 25 minutes, this easy-to-make dip is smooth, velvety, and endlessly versatile—perfect for pairing with warm pita, fresh veggies, or as a flavor-packed sandwich spread. Garnish with a touch of parsley, a sprinkle of paprika, or an extra drizzle of olive oil for a beautiful presentation that’s as appetizing as it is nutritious.
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Recipe Information
Ingredients
- 400 grams Canned chickpeas (drained and rinsed)
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Tahini
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Water
- 1 pinch Optional: extra smoked paprika for garnish
- 1 tablespoon Optional: fresh parsley for garnish
- 1 teaspoon Optional: olive oil drizzle for garnish
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Spread the drained chickpeas and unpeeled garlic cloves on the baking sheet.
Drizzle 1 tablespoon of olive oil over the chickpeas and garlic, then sprinkle with half the smoked paprika (0.5 teaspoon). Toss to coat evenly.
Roast the chickpeas and garlic in the preheated oven for 15 minutes, or until they are lightly golden and fragrant. Remove and allow to cool for 5 minutes.
Peel the roasted garlic cloves by gently squeezing them out of their skins and discard the skins.
In a food processor, combine the roasted chickpeas, roasted garlic, tahini, lemon juice, remaining olive oil (2 tablespoons), cumin, remaining smoked paprika (0.5 teaspoon), salt, black pepper, and 4 tablespoons of water.
Blend the mixture for 2–3 minutes, scraping down the sides as needed, until smooth and creamy. If the hummus is too thick, add 1 tablespoon of water at a time and blend again until the desired consistency is reached.
Taste and adjust seasoning as needed, adding more salt, lemon juice, or smoked paprika if desired.
Transfer the hummus to a serving bowl. For garnish, you can drizzle with olive oil, sprinkle extra smoked paprika, and add a touch of fresh parsley if desired.
Serve with pita bread, fresh vegetables, or as a spread for sandwiches. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 16.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2572 mg | 198% | |
| Iron | 10723.1 mg | 59573% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
