Roasted Garlic Hummus Dip

Recipe from Lavinia Todor


1 3/4 cups canned chickpeas, drained and rinsed
1/4 cup water
1/4 cup tahini, stirred well
1/4 cup olive oil
1/4 cup grated parmesan cheese (optional)
4 roasted garlic cloves, chopped
2 tbsp freshly squeezed lemon juice
1/4 tsp fresh ground pepper
1/4 tsp cumin
Sea salt, to taste
Paprika (for garnish; optional)

Spiced Pita Wedges
4 pitas
3 tbs olive oil
1/2 tsp garlic powder
1 tsp lemon
sea salt


  • Place chickpeas into a food processor and pulse until they are mashed.
  • Add the chopped garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice plus 3 tablespoons of the  water.
  • Puree until smooth, adding additional water 1 tablespoon at a time until a desirable consistency is reached.
  • Continue to puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt to taste, if necessary.
  • At this point, you may discard any leftover water.
  • Spoon the hummus into a bowl and drizzle with olive oil, paprika and a sprinkle of fresh ground pepper if desired.
  • Serve with veggies, pitas, your favourite crackers!