So, kinda forgot a progress shot in this, as it does not go straight from simmered chickpeas to the godly hummus. There are a few things you add in between.  😉  But, once you’ve got your head of roasted garlic and simmered your chickpeas, it’s pretty quick after that.

Roasted Garlic Hummus
Makes a pretty good sized container of hummus (enough to fill a small takeaway container of miso soup)

  • 1 head roasted garlic (see link above)
  • 1 14 – 19 oz can chickpeas (I think mine was about 16 oz, DO NOT DRAIN)
  • 2 cloves garlic (unroasted)
  • ¼ c tahini paste (look in the middle eastern section of your grocery store, I found a big jar for about $5)
  • ¼ c lemon juice

Put your undrained can of chickpeas in a small pot and simmer for about 5 minutes.  While you’re doing this, squeeze the roasted cloves of garlic out of the head by squeezing at the base of each unpeeled clove, and add it to your blender.  Add the rest of the ingredients, followed by the simmered chickpeas.  Blend, and enjoy the resulting hummusy goodness.

EDIT: If you want a stronger garlic flavor, double the amount of unroasted garlic, and add another half head of roasted garlic.

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