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Hummus with Forty Cloves is a crowd pleasing appetizer that goes from game night to holiday party and back again...

Total time

0 minutes


Middle eastern





  1. If you are roasting your own garlic, preheat the oven to 350F
  2. Slice the tip end off of each bulb of garlic. Set the bulbs cut side up in a small baking dish or on a piece of foil. Brush or drizzle with the Roasted Garlic Oil. Cover loosely with foil and roast for about 60-70 minutes, or until soft and caramelized. Set aside to cool. When cool, pinch out the cloves by squeezing from the bottom of the head with your fingers, they'll pop right out.
  3. Drain and rinse the chickpeas really well. Put in a food processor along with forty cloves of garlic --- count 'em!
  4. Puree for several minutes, scraping down the sides of the machine often, until the mixture is smooth.
  5. Add the lemon juice and Roasted Garlic Oil and continue to puree, scraping down the sides often.
  6. Add in the tahini and salt and blend well. Finally, add 1/4 cup cold water and give it a final few pulses. Taste the hummus to adjust any of the ingredients.
  7. Turn the hummus into a serving dish, smoothing it out with the back of a spoon.
  8. Just before serving garnish with a few more garlic cloves, a drizzle of Roasted Garlic Oil and some fresh thyme leaves.
  9. View the recipe instructions at The View From the Great Island

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