Roasted Garlic Hummus

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 8 servings
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4 garlic cloves

100 milliliters (.4 cup) extra-virgin olive oil 

Pinch of salt and pepper 

3 sprigs rosemary 

One 375-milliliter (13.2-ounce) can chickpeas, drained 

1/2 cup tahini 

Juice of half a lemon 


  1. Preheat oven to 400 degrees F. Place garlic on aluminum foil and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 15 to 20 minutes or until jammy.
  2. In a small saucepan on low heat, combine the rest of your olive oil with your rosemary. Bring to a low bubble and take off the heat, allowing the flavors to marry. Discard rosemary stalks. 
  3. In a blender, combine your chickpeas, tahini, half the rosemary olive oil and squeeze out your jammy garlic flesh. 
  4. Gradually add in the rest of the olive oil as the blender is on, looking for that smooth and creamy consistency. Season accordingly with salt, pepper and lemon juice. 
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