Roasted Garlic Hummus From a Can
Store-bought hummus is acceptable. Homemade hummus from a can of chickpeas and a head of slowly roasted garlic is categorically better — sweeter, more complex, and genuinely smooth in a way that food-processor hummus rarely achieves. The roasting takes 45 minutes but almost zero effort. The actual assembly takes four minutes.
What You Need
- 1 can chickpeas, drain and reserve the liquid
- 1 head garlic
- 3 tablespoons tahini
- 1 lemon, juiced
- 3 tablespoons good olive oil, plus more for serving
How to Make It
- 1
Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast 45 minutes until the cloves are completely soft and golden. Squeeze them out like toothpaste.
- 2
Drain chickpeas, reserving the liquid. Add chickpeas, roasted garlic cloves, tahini, and lemon juice to a food processor. Blend 1 minute.
- 3
With the processor running, drizzle in 3 tablespoons of the reserved chickpea liquid. Blend 2–3 more minutes until very smooth. Season with salt. Serve in a bowl with a pool of olive oil and a dusting of paprika.
