Total Time 30 minutes
Servings 6


  • 25 oz Chickpeas, drained
  • 2 oz Tahini
  • 3-4 each Roasted garlic cloves

    (roasted in garlic, oil reserved

  • 1 each Lemon, juiced
  • 1/2 tsp Smoked paprika
  • 1 each Thyme, fresh
  • 2 T Olive oil, (reserved from garlic roasting)
  • tt Kosher salt
  • tt black pepper to taste


  • Place garlic cloves and thyme in aluminum foil, submerge with olive oil and roast for 10-15 minutes until caramelized in color and tender. Discard thyme. Set aside to cool.
  • Toss garbanzo beans in garlic oil, salt, and pepper, and smoked paprika and roast on sheet pan for 20 minutes.
  • Place warm beans, lemon juice, tahini, roasted garlic in food processor and blend with reserved liquid from beans and garlic oil (as necessary) for 5 minutes until creamy and smooth, less for chunky consistency.
  • Adjust seasonings.
  • Let cool and store in airtight container up to two weeks.


Serving Size: 4 oz.
Nutrition: Hummus is rich in healthy fats, fiber, potassium, small amounts of iron and heart healthy benefits from the garlic. Enjoy!