• Gergo Jonas


Serving: 10

Preparation time: 20 minutes

Calories: 509kcal Protein: 16g Carbs: 28g Fat: 34g

Roasted. Garlic. Hummus. Do I even need to say anything else...? YUM!


- 1 Tin of chickpeas ( 240g plus the liquid)

- 2 cloves of garlic ( Peeled)

- 2 tbsp tahini paste

- 2 tbsp lemon juice

- 1 1⁄2 tbsp extra virgin olive oil

- Salt to taste


1 - Preheat the oven to 180C. Once hot, place the garlic on a baking tray and roast

for 10 minutes.

2- Meanwhile, drain the tin of chickpeas, keeping half of the liquid for later. Place

them into a medium bowl.

3 - Add the tahini, lemon juice, olive oil, roasted garlic, salt and the remaining liquid from the chickpea can.

4 - Blitz all the ingredients with a hand blender until smooth. Have a taste and add more salt if needed.

To serve

Serve it on a plate with some vegetables cut into sticks.



Leftovers can be refrigerated in an airtight container for up to 5 to 6 days!

As for the side veggies, you can use any vegetables you want! I personally love to use raw veggies, here are some of my favourite ones: cucumber, pepper, celery, and carrots.

For a change of flavour, add some herb (eg coriander), spice (eg paprika), or even spicy veggies like sun-dried tomatoes, caramelised onion, or roasted peppers!

As for the consistency: if the hummus gets too thick, add the rest of the chickpea liquid or

some water until the desired consistency is reached.

Equipment: if you don't have a hand blender, just use a normal one.

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