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Hummus with Roasted Garlic and Sun Dried Tomatoes

If you like a deep flavor of roasted garlic, or have a can of sun-dried tomatoes on hand, this is a perfect way to spice up a traditional homemade hummus.

Prep Time 10 minutes

Cooking Time 45 minutes

Yields 6-8 Servings


  • 2 large garlic heads

  • 1 tsp olive oil

  • 1/4 cup of packed sun-dried tomatoes

  • 1/4 cup of lemon juice

  • 1/4 cup of tahini

  • 1 can (15oz) chickpeas, drained and rinsed

  • 2 tbsp cumin

  • pinch of cayenne pepper

  • Salt and pepper, to taste

  • Optional - smoked paprika


  • Preheat the oven to 425F

  • Peel off outer layers of skin from the garlic heads, leaving the skin on the individual cloves.

  • Slice off the top, so each garlic clove is exposed. Use a pairing knife to cut tops off, if necessary.

  • Place each garlic head on it's own piece of aluminum foil and drizzle about 1/2 tsp of olive oil on top of each.

  • Wrap the garlic heads in the foil and place them directly on the oven rack or a backing sheet.

  • Roast in the oven for 35-40 minutes, until garlic cloves are golden and soft.

  • Let it cool slightly, then carefully unwrap and let cool further. Once cool enough to handle, gently squeeze each garlic clove out of it's skin.

  • In a food processor, combine all ingredients, including roasted garlic cloves, blend for 5 minutes until smooth consistency.

  • Taste and add more lemon juice to get a desired consistency.

  • Serve in a bowl, sprinkle with smoked paprika.

  • Suggestions for serving - fresh pita bread.

  • Enjoy!


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