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  • Author: Chefjar
  • Total Time: 10 mins


  • Chickpeas ( drained & rinsed)- 1 can 15 oz
  • Tahini paste- 2 tbsp.
  • Garlic heads- 2
  • Labneh/ Greek yogurt- 1 tbsp.
  • Lemon juice- 3 tbsp.
  • Extra- virgin olive oil- 1/4 cup
  • Roasted cumin seeds- 1 tsp.
  • Salt -to taste
  • Red chili flakes- 1/2 tsp.
  • Fresh parsley ( finely chopped)- 1 tsp.


  1. Preheat your oven to 350 F or 180 C.
  2. Place the garlic heads on a small baking dish, cover with foil & roast until the garlic cloves are soft. It will take 40 minutes up to 1 hour. Open foil and allow to cool.
  3. roasted garlic hummus
  4. Place all the ingredients ( the chickpeas, tahini, labneh, lemon juice, roasted garlic, cumin seeds & olive oil) in a food processor & process until smooth.*
  5. roasted garlic hummus
  6. Season with salt , transfer to a serving platter.
  7. Sprinkle red chili flakes on the top, drizzle olive oil & garnish with the chopped parsley.
  8. Enjoy!


* If the hummus is too thick, add some water, a tablespoon at a time,until you reach the desired consistency.

A food processor.

Serving suggestions
Serve with pita bread, fresh vegetables or grill.

  • Cook Time: 10 mins
  • Category: Sauces & Dips/ Vegan