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Sunday Batch · Recipe

Roasted Garlic Hummus

6 servings · 10 minutes prep · 35 minutes cooking

Before you cook

Equipment, yield, and allergens

Equipment
Oven, foil, knife, food processor or blender, spoon.
Batch yield
About 1 1/2 cups; 6 servings of about 1/4 cup.
Allergen notes
Contains sesame in tahini. Omit tahini and add oil and water for a sesame-free variation; prevent cross-contact.

Cooking times and yields are estimates pending kitchen testing. Check doneness, not only the clock.

Everything you need

Ingredients

At your own pace

How to make it

  1. At 0 minutes

    Roast garlic

    Heat oven to 400°F. Slice just the top off the garlic head to expose the cloves, drizzle with 1 teaspoon of the measured oil, and wrap in foil on a baking tray. Roast about 30 to 35 minutes until the cloves soften; cook longer if needed, then open carefully because steam is hot.

  2. At 35 minutes

    Cool garlic

    Let the head cool enough to handle, then squeeze the cloves into a food processor.

  3. At 40 minutes

    Blend

    Add the drained chickpeas, tahini, lemon juice without seeds, and remaining measured oil. Blend until mostly smooth. Switch off the machine before scraping the sides; never put a spoon near moving blades.

  4. At 43 minutes

    Loosen and taste

    Add cold water a tablespoon at a time, blending until creamy. Season to taste.

  5. At 45 minutes

    Chill

    Transfer to a clean covered container and refrigerate promptly.

For the next few days

Store and reheat

RefrigerateRefrigerate promptly in a clean covered container at 40°F or below. For this plan, use within 3 to 4 days; this conservative planning window is not a laboratory-tested shelf life for this exact homemade hummus.

FreezeFreeze small portions if needed; the texture may change. Thaw in the refrigerator and stir well.

ReheatServe cool or at room temperature briefly while eating; do not leave out beyond 2 hours.

Safe preparation and storage

  • Chill perishable food promptly in shallow containers, within 2 hours of cooking or serving; shorten that limit to 1 hour when the air temperature is above 90°F. Do not wait for a large pot to cool completely on the counter.
  • Keep the refrigerator at 40°F or below and the freezer at 0°F or below. Thaw the portions specified in the plan in the refrigerator, not on the counter. Freezer durations describe quality, not a safety expiration.
  • For microwave reheating, use a microwave-safe cover with a steam gap, stir or rotate the food, and follow the appliance or package standing-time instructions. Check several spots after standing; reheated leftovers must reach 165°F. Bring reheated soups and sauces to a rolling boil.
  • Keep raw poultry and eggs separate from ready-to-eat food. Do not rinse raw chicken; wash hands and clean utensils and work surfaces after handling it.
  • Discard perishable food left out beyond the applicable time limit. Reheating is not a way to make improperly stored food safe. Smell and appearance cannot prove that food is safe.
  • For allergies, check every product and substitute label and prevent cross-contact. An allergen note is not a guarantee. Choose pasteurized yogurt and cheese. For a vegetarian meal, choose cheese labeled vegetarian or confirm its rennet source with the manufacturer.
  • Cooking times, yields, and meal sizes here are estimates pending kitchen testing; measure the actual batch before assigning portions.

Sources: USDA leftovers, USDA handling, FoodSafety.gov storage, FDA allergens, CDC safer choices, and cheese rennet definitions.