Middle Eastern

Roasted Garlic Hummus

the creamiest homemade hummus, blended with whole chickpeas, roasted garlic, and nutty tahini

An authentic Middle Eastern appetizer, oftentimes served with warmed pita bread or fresh crisp vegetables. Hummus is a mixture where the base is chickpeas. Achieving that perfect blend of garlic, tahini, and lemon flavors is what’s sought after, along with a soft buttery-smooth texture. You can achieve this without removing the skins of the chickpeas, which is oftentimes done to obtain a smooth hummus texture. However this can be a tedious process that discards a lot of fiber, vitamins, and minerals that are found in chickpea skins. Boiling whole chickpeas to soften them (canned or soaked chickpeas) is what I have found to be the best way to get smooth silky hummus without compromising nutrients or creating food waste. Baking soda also helps soften the chickpeas but is optional in this recipe. Enjoy with Alaa’s Pantry Garlic and Herb Pita Chips.

Roasted Garlic Hummus


1, 15 oz can chickpeas (or 2 cups overnight-soaked chickpeas)
½ tsp baking soda (mix with water when cooking down chickpeas) *optional*
3 garlic cloves, roasted until browned in a little olive oil
3 tablespoons tahini
1 ½ – 2 lemons, juiced (about 3 tbsp)
¼ teaspoon cumin
2 – 4 tablespoons ice water (or chickpea liquid if cooking down chickpeas)
1 tablespoon olive oil
Salt to taste (recommend ½ teaspoon)
Cracked black pepper to taste

1 tablespoon fresh parsley, minced
Sumac to garnish
Paprika to garnish


  1. Place chickpeas in a pot and add your baking soda mix together well. Next add water covering by about 1-inch over the chickpeas. Over high heat bring to a boil then reduce to medium-low heat to simmer for about 20 minutes. Allow the chickpeas to fall apart. Once finished save about 1 cup of liquid for later use and drain and rinse the rest of the chickpeas in cold water.
  2. Next in a food processor add your roasted garlic, tahini, lemon juice, cumin, and about 2 tablespoons reserved chickpea water (or ice water) and process for 5 minutes until hummus is creamy and smooth. If the consistency of the hummus does not appear creamy, add cooking liquid 1 tablespoon at a time until desired consistency is reached.
  3. While the food processor is still working, add in olive oil until combined. Add salt and pepper until desired taste is achieved.
  4. Transfer to a serving plate and drizzle with more olive oil. Garnish with whole chickpeas, fresh parsley, sumac, and paprika.
  5. Serve alongside pita chips, carrots, celery, broccoli, cherry tomatoes and other desired vegetables and enjoy!

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