Roasted garlic houmous

    36 min

    Chickpeas are blended with tahini, lemon juice and roasted garlic oil to create a flavourful houmous. Add roasted red peppers for variety. Sprinkle cayenne pepper on top if you want to spice it up a bit!

    1 person made this

    Serves: 48 

    • 275g peeled garlic cloves
    • 240ml rapeseed oil
    • 1 tablespoon cumin seeds
    • 950g chickpeas, undrained
    • 160g tahini
    • 120ml fresh lemon juice
    • 2 teaspoons coarse sea salt, or to taste

    Prep:20min  ›  Cook:16min  ›  Ready in:36min 

    1. Place garlic cloves in a saucepan. Pour in oil to barely cover garlic. Heat over medium heat until oil bubbles. Reduce heat to low and cook, stirring every 3 to 4 minutes, until garlic turns light brown, 10 to 15 minutes. Remove from heat and strain out garlic; let infused oil cool to room temperature.
    2. Place cumin seeds in a small frying pan over low heat. Toast until fragrant, 1 to 2 minutes. Transfer to a blender or spice grinder and process into a powder.
    3. Drain chickpeas into a bowl, reserving 2 to 3 tablespoons of the liquid.
    4. Combine 1/4 garlic cloves, cumin powder, chickpeas, tahini, lemon juice and salt in a food processor; blend, thinning with reserved soaking liquid and 1 to 3 tablespoons garlic oil, until hummus is smooth.


    Use any leftover garlic-infused oil in pasta sauce or to make bruschetta, etc.

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    Reviews in English (1)


    I'm not a fan of garlic, and I really liked this. That roasted flavor simply changes everything, for the better. Thank you for the recipe.  -  08 Jan 2017  (Review from Allrecipes US | Canada)