Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand

Roasted Garlic Hummus


½ cup oil
¼ cup lemon juice
1- 2  teaspoons of salt
6 - 10 cloves of roasted garlic – peeled.  (They can be dry roasted in a pan with the skins on to prevent them burning).  You can use raw, but I think the flavour of roasted garlic is better.
3 cups cooked chickpeas
¼ cup tahini (sesame seed paste)
½ - 1  cups of water, depending on the consistency you want.
2 tsp ground cumin
1 tsp ground paprika.
Fresh parsley.


  • Blend the first 4 ingredients in a food processor with 1 cup chickpeas.
  • Add the remaining ingredients & blend well.
  • Spoon into containers to store in the fridge.

To cook dried chickpeas:

Soak overnight, rinse them well & boil gently for 1.5 to 2 hours.  Allow to cool.  This can be done the day before you make the hummus, just keep them in the fridge, or you can freeze them until you need them.