Caramelized Garlic Hummus

caramelized-garlic-hummus Photo: Keiko Oikawa


  • 8 ounces spinach (about 3 cups)
  • 3/4 cup parsley leaves
  • Sea salt flakes or kosher salt
  • Zest and juice of 1/2 unwaxed lemon
  • 3 tablespoons vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 1 cup roughly chopped roasted red peppers in oil
  • 1 clove garlic, minced
  • 2 skinless pollock fillets (8 to 10 oz. total)


1. Preheat oven to 425°F. Cut off top of garlic head so you can just see tops of cloves peeking through. Discard top, then sit garlic on a piece of aluminum foil and seal ends tightly, while leaving parcel slightly baggy. Place on a small foil pan (or similar) and bake for 45 minutes. Let cool in foil wrapping.

2. Drain and rinse chickpeas (if using canned or jarred), then tip into a food processor. Add lemon zest and juice; squeeze in soft flesh from caramelized garlic. Spoon in tahini and 1/4 cup oil, then blitz to a smooth puree. Tip in up to 1/4 cup cold water to get the right consistency, blitzing as you go, then add 1 tsp. salt and pepper. Taste and season lightly with more salt if needed. Decant into a bowl. Drizzle with more oil, if desired, and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8

Nutritional Information

Calories per serving: 457
Fat per serving: 32g
Saturated fat per serving: 3g
Cholesterol per serving: 81mg
Fiber per serving: 6g
Protein per serving: 26g
Carbohydrates per serving: 19g
Sodium per serving: 1,071mg
Iron per serving: 6mg
Calcium per serving: 187mg

Good to Know

You can prep up to 2 days in advance. Cover and refrigerate.

This Recipe Is

From "Simply Nigella". Courtesy of Flatiron Books.