Gourmet Roasted Garlic Hummus from dried chickpeas


    • 1 or 2 bulbs of garlic
    • 1 tablespoon Sunita Light Tahini
    • 125g of dried chickpeas
    • 1 tablespoon Infinity Foods olive oil
    • Zest and juice of 2 lemons (3tbsp)
    • Salt to taste (quite a bit!)
    • (Add to the boiling chickpeas a bay leaf, thyme leaves etc.)
  • topping
    • Coriander or parsley chopped to top OR a generous pinch of sumac or smoked paprika A handful of whole chickpeas for garnish
  • 2hours and soak chickpeas overnight
  • Not too hard
  • Serves four as part of a mezze
  • vegan-icon

Hummus is such a versatile and easy food to make. I have done this recipe for dinner parties and special occasions but I always freeze some in portions so that my time spent on it is well used. It’s a delicious food that can be used as a dip, spread or just make a simple supper like a jacket potato and salad taste so good!

You will ideally want a food processor or blender, but you can use a fork or pound the chickpeas by hand if you don’t have an electrical device. 


This is a recipe for a traditional roasted garlic hummus using dried chickpeas.

We sell organic dried chickpeas in 500g packets and as refills.

It requires you to soak your chickpeas overnight the day before and then also boil them.

If you don’t have spare time for all the faff we put together a super quick recipe for homemade store cupboard ingredients for you HERE.


There is a lot of debate around adding bicarbonate of soda to the cooking process.

I personally think it is nice to be able to use the cooking water in the process and by adding the bicarb it affects the flavour too much.

But, adding it can speed up the process of softening the chickpeas in cooking, so if you do add it, remember to discard the water.

For this recipe I will not add bicarb and will add flavour to the cooking water used with some herbs.


You can freeze hummus for up to four months, as its texture and taste might deteriorate after that time. It’s worth portioning this up when finished and freezing some of it for a later date.


Note: 250g of dried chickpeas makes 600g cooked. 


  1. The night before, soak your chickpeas in lots of cold water we used 125g of Infinity Foods dried organic chickpeas.
  2. When you’re ready to make the hummus, drain the chickpeas and discard the water.

Put them in a large pot with 1.8 litres of fresh water, a teaspoon of salt, bay leaf, herbs and any peelings you might have (any peelings of veg like carrots, peppers, onion or leek for a richer undertone). 

Bring to the boil on a high setting on the hob then lower to a medium heat, cover and cook for an hour, or until soft and can squish between your fingers.

  1. Drain and cool, but reserve the water you have cooked them in, around half is plenty.
  2. Meanwhile, cut the tops off both garlic bulbs to expose the cloves a little. 
  3. Drizzle with oil then wrap the garlic bulbs in tin foil and place in an oven at 200 degrees celsius fan. Cook for 40 mins.
  4. Leave to cool, then squeeze out the baked cloves. 

Now for the fun bit!

  1. Add all the ingredients in a blender, excluding the water, toppings and a few whole chickpeas for garnish. Blend to combine.
  2. Add a little of your drained water and blend until you have a creamy, sharp and garlicky tasting hummus. Do this in stages, adding salt and pepper to taste each time.
  3. Portion up into containers and serving dishes.
  4. Freeze, or add toppings to serve!.

Enjoy with pitta, sourdough bread or toast or carrot, cucumber and peppers sticks etc.