Roasted Garlic Hummus

Roasted Garlic Hummus from Carrie on Vegan |

Happy Friday to you, I hope you had a productive week.

Healthy Vegan Challenge Update:

Today is the fifth day of starting the Healthy Vegan Challenge and we now have 200 people as part of the Facebook group for this event. The support and encouragement within the group is fantastic and I wouldn’t be exaggerating by saying that it feels like a family where we are all working toward the same goal. I love that!

I surprised myself this week by not feeling any ill-effects of not consuming cacao and sweeteners (you can see my list of goals in this post). I’ve increased my fat intake to help me get through any sugar cravings (a tip I once heard from Dr. Fuhrman), and my whole life seems to have been touched by an increased mindfulness that now extends beyond just what I am eating. I took better care of myself this week than I have since before my surgery, and my attitude and energy are better because of it.

Here’s a little gallery of images of some of the meals I ate this week. You can see that I am hardly deprived, but instead am enjoying tons of whole foods:

Gallery of healthy foods from my first week of the Challenge.

Yay for vegetables!

Roasted Garlic Hummus Recipe:

You can see in the bottom left picture above that I had some hummus with a salad for lunch yesterday. This was a super easy recipe that I made using roasted garlic. To make the garlic, you just cut off the top of the bulb, wrap it in foil and bake at 400 degrees F for 30 minutes. You’ll end up with fragrant, sweet garlic that is fantastic for salad dressings or bean dips like my hummus:

Making roasted garlic.

I used my food processor to blend chickpeas, roasted garlic, lemon juice, tahini and pepper:

Making roasted garlic hummus.


Roasted Garlic Hummus.

Here’s the printable recipe:

Roasted Garlic Hummus
Recipe type: Side Dish
Serves: 4
  • 2 cups cooked or canned garbanzo beans
  • 8 cloves roasted garlic (see instructions below)
  • 1 cup lemon juice
  • 2 tablespoons unsalted tahini
  • ½ teaspoon freshly ground black pepper
  1. To make roasted garlic, use a sharp knife to slice off the top ½″ of a garlic bulb, exposing the cloves. Wrap loosely in foil and bake in a 400° F oven for 30 minutes or until fragrant. Set garlic aside to cool.
  2. Combine chickpeas, garlic, lemon juice, tahini, and ground pepper in a food processor and process until combined, leaving a slightly chunky texture.


Healthy Vegan Fridays:

I’ll be submitting my hummus recipe to this week’s Healthy Vegan Friday link-up party (to add your recipe, just scroll to the end of the thumbnails on this post). The most popular submissions from last week as measured by your clicks were these:

1. Banoffee Pie from Erin @ Sift, Stir & Savour:

Banoffee Pie from Erin @ Sift, Stir & Savour

2. Vegan Quinoa Sushi from Devin @ Nom Yum & Free:

Vegan Quinoa Sushi from Devin @ Nom Yum & Free

3. Nutella, Banana and Brownie Parfait from Rachel @ Almonds & Avocados:

Nutella, Banana and Brownie Parfait from Rachel @ Almonds & Avocados

My favorite submissions:

1. Healthiest Smoothie Recipe – That Green Kale Shake from The Jensen Journal:

That Green Kale Shake from The Jensen Journal

2. Easiest Healthy SoupVegetable Quinoa Soup from the Vegetarian Mamma:

Vegetable Quinoa Soup from the Vegetarian Mamma

3. Easy & Healthy ToppingAnna’s Apple Compote from Your Healthy Place:

Anna's Apple Compote from Your Healthy Place

What spectacular recipes! I hope you are inspired as I am.

Book Review & Giveaway:

Lastly, please head on over to Our Hen House website to read my review of a fabulous new book on vegan cooking and living by the “Meatless Monday” columnist to The Huffington Post, Ellen Kanner. I absolutely loved reading this book and there is a giveaway going on to win a copy of the book.

Have a happy, healthy weekend and I’ll see you back here on Monday!


  1. says

    [ Smiles ] I will be honest with you, Carrie. I have never had roasted garlic hummus; I will save this recipe, so I can try it whenever I muster sufficient courage.

  2. says

    What a lemony hummus. I love it! When I did my sweetener-free challenge, I substituted with nuts. Now that I have my sweet cravings under control, my nut consumption has also mellowed out. I think it is a good idea to add fat and protein in if you remove sweets. :)

  3. Kerry Cloud-Pitt says

    I started Monday after being in a real low energy place. A day and a half into the challenge, I was feeling such light again! The timing of this group support could not be better. Thank you so much for organizing it. I am so grateful. If you have the time, squeeze the skins off the chickpeas before you blend them (yeah, who is a food geek enough to do that? meeee!). You won’t believe the silky smoothness of your hummus. :)

  4. Jill in Chicago says

    Hi Carrie! In the pre-blended photo of hummus ingredients, your tahini looks so creamy! What brand do you use, and did you warm it before adding it to your food processor? I store my jar in the fridge and it gets pretty solid. (Maybe I need to let it get to room temp or warm it before using…)

  5. says

    Oh my favourite day! I love all the meal ideas for the week =)
    That hummus you made sounds divine!
    Glad your challenge is going well… I blew the first day, but I’ve been strong since!

  6. Courtney says

    I love roasted garlic! Is the 1 cup of lemon juice a typo, though? That seems like a LOT of lemon juice! I love lemon, though, so I will give it a try…

    • says

      Hi Courtney! You can def start with less lemon juice, but since I didn’t use any salt, I thought the juice gave it a nice flavor. Let me know what you think!

  7. says


    My first healthy vegan Friday entry, wohooo, I’m excited :-)

    So I thought I’d share some Almond Toasties (bread rolls thingies) and the heavenly creamy Cinnamon Spread I made today.

    Greetings from blustery Cornwall (UK)
    Sandra (


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