Roasted Garlic & Rosemary Hummus

Name: Roasted Garlic & Rosemary Hummus
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 Garlic; 1 Tsp Olive Oil; 1 Can Chickpea - Drained And Rinsed; 1/4 Cup Tahini; 3 Tbsp Lemon Juice - Fresh Squeezed; 2 Tbsp Olive Oil; 1 Tsp Rosemary - Chopped; 1/2 Tsp Ground Cumin; 1/2 Tsp Salt; 3-6 Tbsp Ice Water; 1 Can Chickpea - Drained And Rinsed; 1 Tbsp Olive Oil; 1/2 Tsp Paprika; 1/4 Tsp Salt; 1/2 Tsp Rosemary - Chopped; Olive Oil

Prep: 15 min Cook: 70 min Total: 85 min Serves: 8 7 views

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Dips Sides

Creamy and rich, this hummus elevates traditional flavors with the warmth of roasted garlic and the fragrant touch of fresh rosemary. Each bite offers a delightful contrast between the silky base and the crunchy, spiced chickpeas on top, making it a perfect appetizer for gatherings or a delicious spread for your favorite sandwiches. Whether served at a cozy get-together or enjoyed as a healthy snack, this Roasted Garlic & Rosemary Hummus is sure to impress your taste buds and delight your guests.

Ingredients

1 Garlic
1 Tsp Olive Oil
1 Can Chickpea - Drained And Rinsed
1/4 Cup Tahini
3 Tbsp Lemon Juice - Fresh Squeezed
2 Tbsp Olive Oil
1 Tsp Rosemary - Chopped
1/2 Tsp Ground Cumin
1/2 Tsp Salt
3-6 Tbsp Ice Water
1 Can Chickpea - Drained And Rinsed
1 Tbsp Olive Oil
1/2 Tsp Paprika
1/4 Tsp Salt
1/2 Tsp Rosemary - Chopped
Olive Oil

Directions

Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and roast for 35–45 minutes, until soft and golden. Let cool slightly.
Pat the topping chickpeas thoroughly dry with a clean towel. Toss with 1 tbsp olive oil, smoked paprika, and ¼ tsp salt. Spread on a baking sheet and roast for 25–35 minutes, shaking halfway through, until golden and crisp. Toss with ½ tsp rosemary during the final 5 minutes.
Squeeze the roasted garlic cloves into a food processor. Add the hummus chickpeas, tahini, lemon juice, 2 tbsp olive oil, 1 tsp rosemary, cumin, and ½ tsp salt.
Blend for 1 minute, then scrape down the sides. With the processor running, gradually add ice water, 1 tbsp at a time, until smooth and creamy. Blend for another 2–3 minutes.
Taste and adjust the lemon juice and salt. Spoon into a shallow serving bowl and use the back of a spoon to create swirls.
Just before serving, top with the crispy chickpeas, a drizzle of olive oil, and chopped parsley. Serve the chickpeas slightly cooled to keep them crisp.