Roasted Garlic Hummus

I have a rather fun and eclectic group of friends. We used to have country themed potluck parties once a month. The first was an Ethiopian themed feast. We moved through the world, enjoying dishes from Ireland, India and Spain (just to name a few). But over time things changed. People moved away. People had kids. And life generally got in the way.

But this weekend, we loaded up the bikes, and pedaled three miles south as our good friends Crissy and Kevin revived our potluck tradition with a trip to Greece in their backyard.

It was quite the feast.

Obviously I needed to try a little of everything.

Mmmmm, lamb ribs…I don’t even like ribs, but these were amazing!

At first I couldn’t decide what to make. Visions of tzatziki and baklava danced through my head, but in the end hummus won out, (as it usually does). I did, after all, receive a little nudge from Crissy as she politely asked if I might be bringing my famous hummus.

And so I bestow to you, dear bloggettes, my Roasted Garlic Hummus recipe.


1 can garbanzo beans (Keep half of the liquid. The garbanzo “juice” helps with the consistency)

1 head roasted garlic

2 TBS extra virgin olive oil

1 TBS tahini

1.5 TBS lemon juice

1.5 tsp. sea salt

1 tsp Tapatio (or hot sauce of your choosing)


Throw all ingredients in your food processor (or blender), whirl away.

I like my hummus to be extra creamy, so I walk away for 2-3 minutes and let the food processor do its thang.

I wish I had a pretty picture to show you, but I boxed this up, brought it to the party, and not a bite was left at the end of the night, (and I made a double batch!).

So you get dippable veggies…

and tupperweared hummus instead 🙂

How to: roast garlic

I am slightly in love with garlic, and not just for the protection it provides from a wandering Vampire.


I do believe, however, that sparkly vampires are exempt from this rule.


But sometimes I don’t want the heat and spice a raw clove provides. On such occasions I enjoy a roasted bulb to top bread, pizza, or whip up into a mean batch of hummus.

How to Roast Garlic


1 head garlic

1 tsp-1 TBS Olive oil

Sprinkle of Sea Salt


Heat oven to 400 degrees. Remove outer skin from garlic head and remove the tops of the cloves with a pairing knife.

Place garlic head in a square of aluminum foil and drizzle with olive oil and sprinkle with sea salt.

Wrap aluminum foil loosely around the garlic head. I like to make mine look like a giant Hershey’s  kiss.

Place in ramikin, muffin tin, on a cookie sheet, or directly on oven rack. Cook for 30-35 minutes. Remove and allow to cool.

Once cooled, pop these little nuggets of golden goodness out of their shells and use as you please.