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  • Writer's pictureLo-go-cook

Chick, please!

Updated: Apr 4, 2020

Using roasted garlic instead of raw adds a depth of flavor and richness to this chickpea dip.

Homemade Hummus

Prep time: 5 minutes. Inactive Prep: 40 min*. Yields: 2 1/2 cups.


  • 1 (15 oz) can rinsed chickpeas

  • 2 cloves roasted garlic*

  • 2 tablespoons tahini or 2 teaspoons sesame oil

  • 2 tablespoons olive oil

  • 2 tablespoons water

  • 2 tablespoons lemon juice (about 1 lemon's worth)

  • 1 tsp salt plus more to taste

  • Freshly ground black pepper to taste


Pour liquid ingredients in food processor or blender first, then add rinsed chickpeas. Blend until smooth, adding a bit more water if necessary.

*To roast garlic any time, preheat oven to 350 °F, cut whole head of cloves in half, drizzle with olive oil and wrap both halves in foil. Roast for 40 min. Squeeze out cloves as needed.


Switch it up - don't have chickpeas? Use pinto or cannellini beans instead. Don't have tahini? If you have sesame seeds, you have tahini! Just toast and grind them!

Want pink hummus? Add a boiled beet!

You can add boiled carrots, or spinach, or roasted red peppers, etc. Have fun!

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