Roasted Garlic Hummus
Prep time
Total time
Recipe type: Dips, Snacks
Roasted Garlic
  • heads of garlic
  • olive oil
  • kosher salt, fresh ground black pepper
  • 1 15 ounce can of chick peas
  • 3 large roasted garlic cloves
  • 1 teaspoon salt
  • 10 grinds black pepper
  • 3 tablespoon tahini paste
  • 3 tablespoons olive oil
  • juice of 1 lemon
Baked Pita Chips
  • 1 package pita bread - 4 or 5 breads
  • olive oil
  • kosher salt
Roast the garlic
  1. heat the oven to 400º
  2. Cut the pointed end of the heads of garlic until the tops of all the cloves are exposed.
  3. Place the heads in a baking dish small enough to hold them upright, or crumple aluminum foil around them to hold them up.
  4. Drizzle each head with about 1 teaspoon of olive oil, and sprinkle with a good sized pinch of salt, and a few grinds of black pepper.
  5. Bake until the cloves are very soft - about 20 minutes.
  6. Allow to cool, and remove the skin, or squeeze out the cloves.
  7. You can put the cloves in a small dish and cover with olive oil - it will keep in the refrigerator for weeks.
Make the hummus
  1. Drain the chick peas, reserving the liquid.
  2. In the bowl of a food processor, place the chick peas, roasted garlic cloves, salt, pepper, tahini paste, olive oil and lemon juice.
  3. Process for a minute or so, and scrape down the sides of the bowl.
  4. If the mixture is too thick, add the reserved liquid from the chick peas, a few tablespoons at a time.
  5. Continue to process the mixture until it is very smooth - adding more of the chick pea liquid if needed. It is going to thicken up a bit as it chills, but not a lot, so you want it to be a nice, scoop-able texture.
  6. Scrape the hummus into a bowl, and refrigerate for a few hours to allow the flavors to blend.
  7. Serve with chips, or fresh veggies.
Baked Pita Chips
  1. Preheat the oven to 400º
  2. Cut each pita bread into eight wedges.
  3. Put all of the wedges into a gallon ziplock bag or largish bowl. [the bag is easier]
  4. Drizzle 2 or 3 tablespoons of olive oil over the wedges, seal up the bag and shakes around until the wedges are evenly coated with oil.
  5. Spread the pita wedges on a large baking sheet, in a single layer.
  6. Sprinkle lightly with kosher salt - I use a finer grain for this, but any kind will do.
  7. Bake until browned and very crispy - about 10 minutes, turning each wedge over after 5 minutes.
  8. Cool before serving.
Recipe by The Creekside Cook at