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Curtis Stone’s roasted garlic hommus

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein

Looking to take your entertaining spread to the next level? Try this delicious garlic hommus dip by chef Curtis Stone.

  • Makes1, makes 1 1/2 cups
  • Cook time45 minutes
  • Prep time15 minutes, + cooling time
Curtis Stone's roasted garlic hommus


  • 2 whole garlic bulbs
  • 1/3 cup (80ml) extra virgin olive oil, divided
  • 400g can chickpeas, drained, rinsed
  • 3 1/2 tbs lemon juice
  • 1/3 cup (90g) tahini
  • Sumac, to serve
  • Thyme sprigs, to serve

Nutritional information

Per serve: Energy: 225kJ/54 Cals (3%), Protein: 1g (2%), Fat: 4g (6%), Sat Fat: 1g (4%), Sodium: 27mg (1%), Carb: 2g (1%), Sugar: 0.2g (<1%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the centre of the oven and preheat to 180°C (160°C fan-forced). Using a serrated knife, cut top off each garlic bulb, exposing the tips of the cloves. Remove the papery skin from the bulbs.

  2. Step 2

    Arrange each garlic bulb, root-side down, on a square of foil and drizzle with 1 tbs olive oil. Wrap the garlic in foil and place on a large baking tray. Roast for 45 mins or until garlic is very tender. Open foil and allow the garlic to cool slightly.

  3. Step 3

    Squeeze garlic cloves out of their skins. Discard the skins. Place the garlic chickpeas, lemon juice, tahini and 1 tbs water in a food processor and process until smooth. Add the remaining oil and process until smooth and combined.

  4. Step 4

    Transfer hommus to a serving bowl. Sprinkle with sumac and thyme sprigs.

Recipe tip

Serve with extra virgin olive oil, warmed pita bread, carrot sticks, sliced cucumber and sliced capsicum

Before juicing the lemon, finely grate the rind. Freeze it in a sealable bag for up to 3 months. 

Buy it right
When buying garlic, choose cloves that are firm and plump.

Store it right
You’ll get the most life out of your garlic by keeping it in a bowl or mesh bag in a cool, dry place.

Cook it right
Cut the top off the garlic bulb before roasting so it’s easier to squeeze out garlic.