Mar 05 2012

Roasted Garlic Hummus (Gluten Free, Vegan)

Published by at 7:32 pm under Gluten Free Recipes

Apparently it was a weekend for re-working old recipes! I decided to play with my hummus recipe and use roasted garlic instead of raw, pump up the cumin and change the texture a bit!

Lately I’ve been packing about 1/4 cup of hummus with my lunch and plop it onto my salad – with a little balsamic dressing it makes a delicious creamy protein and fibre filled boost for your greens!

This recipe has a little less of the pungent garlicky-ness of raw garlic hummus, and instead has that lovely roasted garlic flavour that is perfectly complemented by earthy tahini and cumin, and a little lemony zing with a creamier texture!

Again, I prefer dried/cooked chickpeas to canned but totally understand time constraints – you need about 3 cups of cooked chickpeas (which according to the internet is two (2) 15oz cans, drained and rinsed). I know it sounds like a lot of work, but soak the chickpeas overnight (easy), cook them while you’re making dinner (also easy), and maybe roast the garlic the night before while you’re doing dishes and/or packing lunches for the next day. It makes about 4 cups which will last you a while!

(I will probably play with the amounts in the below recipe a bit until I get them just right so if you come back to the recipe and the amounts have been altered – that’s why!)

 Dee’s Roasted Garlic Hummus (Gluten Free, Vegan)


  • 1 1/2 cups dried chickpeas
  • 1/4 teaspoon baking soda
  • 1 head of garlic, roasted
  • 1/2 cup + 2 tbsp tahini
  • 1/2 cup + 1 tbsp lemon juice
  • 2-3 tbsp water
  • 1 tsp salt
  • 1 tsp cumin
  • 1/4 cup + 1 tbsp olive oil
  • freshly ground pepper to taste
  • A pinch of paprika (for sprinkling on before you serve)


  1. Soak your chickpeas: (night before)
    Soak dried chickpeas in about 6 cups of cold water overnight.
  2. Prepare your chickpeas:
    a) Rinse chickpeas and dispose of soaking water.
    b) Put chickpeas in a saucepan with another 4 cups of water. Bring to a boil and then cover and simmer for 1 hour.
    c) Rinse chickpeas and toss water. Put back in saucepan with another 4 cups of cold water and baking soda. Bring to a boil and then cover and simmer for another 1 hour 30 minutes (until chickpeas are soft and will easily mush between your fingers).
    d) Rinse chickpeas again under cold water.
  3. Roast your garlic:
    a) Cut the top off of a head of garlic,  drizzle with olive oil and sprinkle with salt and freshly ground pepper.
    b) Wrap in tin foil and bake in a 350degree oven for 1 hour.
    c) Let cool and then squeeze the roasted garlic out (like you would squeeze a lemon half!)
  4. Making hummus:
    a) Put chickpeas, tahini, lemon juice, garlic, cumin, salt in food processor.
    b) Cover and start blending!
    c) While you’re blending, drizzle in the olive oil and water through the feeder tube (I have read this makes it creamier!)
    d) Blend the hell out of it. (Probably about 5 minutes on medium with some “pulse” boosts during)
    e) Remove from food processor, put in a pretty bowl, sprinkle with paprika, drizzle with more olive oil and serve!

Why you should eat more hummus!

Chickpeas, the main ingredient in hummus, are rich in fiber and protein. They also contain vitamins and minerals such as folic acid (chickpeas tend to be higher in folic acid than other beans), zinc, and magnesium.

Hummus is a great source of fibre and a healthy source of fat.

Hummus is full of Omega 3 fatty acids, which are great for improving intelligence and maintaining a healthy heart, and this dish also has iron, vitamin B6, manganese, copper, folic acid, and amino acids. Tryptophan, phenylalanine, and tyrosine are the amino acids found in hummus that can promote good quality sleep and uplift one’s mood.

Why do you love hummus?

(and yes, “because it is delicious” is a totally valid reason!)



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