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    You are in: Home / Recipes / Roasted Hummus Recipe
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    Roasted Hummus

    Roasted Hummus. Photo by *Parsley*

    1/1 Photo of Roasted Hummus

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Cookgirl's Note:

    Here I've taken a recipe for roasted chickpeas, cooled the mixture, added tahini, etc. and finally pureed the mixture. Very important to reserve all the cooking liquid. I think I got the roasted chickpea recipe from the Sugar Solution book...??

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    Units: US | Metric



    1. 1
      Preheat oven to 400°F.
    2. 2
      In a bowl toss the chickpeas, garlic, oil and spices.
    3. 3
      Place the mixture in a single layer on a baking sheet. Bake 25 minutes or until beans are slightly "crisp" and golden. Stir the beans occasionally while baking so that they roast evenly. (If the garlic looks as if it may be roasting too quickly, remove and continue baking the chickpeas).
    4. 4
      Once roasted, set beans aside to cool.
    5. 5
      In a blender combine the chickpeas, peeled roasted garlic, tahini, salt and lemon juice. Add about 1/3 cup of the reserved chickpea liquid. Blend until smooth, adding more cooking liquid if necessary to aid in blending. Stop machine and scrap down the sides with a spatula. Blend again until smooth, adding liquid as needed.
    6. 6
      Adjust seasoning. Transfer to serving bowl, cover tightly and refrigerate.
    7. 7
      When ready to serve, garnish with fresh parsley sprig. Serve the hummus with pita chips, French bread, cut up vegetables, etc.
    8. 8
      Hummus is best prepared at least 1 hour in advance, but ideally 3 hours is better.

    Ratings & Reviews:

    • on September 11, 2006


      Amazing what roasting the chickpeas, garlic and spices does for the flavor! I doubled the garlic. Next time I will also roast extra chickpeas because I kept popping them in my mouth as I was waiting for them to cool....yummy snack ;) ! Thanx for a great new hummus recipe. I'll be making this again.

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    • on January 27, 2007


      This is a 27* recipe! I wanted this for lunch and I wanted it NOW so I used 2 cans of chickpeas rather than freshly cooked and it was awesome. I didn't and won't change the seasonings, tahini or other ingredient amounts at all. I used minced garlic (didn't read the recipe carefully) and had no trouble with burning even with 25 minutes of roasting. This was not as smooth as other hummous I've made and I adored it that way. I'm definitely going to use these roasted chickpeas as a snack. I'm addicted.

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    • on November 22, 2006


      Wonderful when roasted!! I started boiling before I found this recipe and the juice came in handy. I found I had to add some juice halfway thru roasting to soften the beans(I roasted almost an hour). I used paprika in lieu of cayenne because my sweetheart doesnt like too hot. I used Sesame oil instead of olive oil and tahini & I roasted sesame seeds with it. ALSO, I added a mix of fresh organic greens that I grow on my farm. Best ever hummous. Roasting is the way. Thanks.M's Organic Farm

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    Read All Reviews (8)


    Nutritional Facts for Roasted Hummus

    Serving Size: 1 (596 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 448.3
    Calories from Fat 148
    Total Fat 16.5 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 733.6 mg
    Total Carbohydrate 62.9 g
    Dietary Fiber 12.7 g
    Sugars 0.6 g
    Protein 15.7 g

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