Garlic Hummus

Garlic Hummus

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Freshen up your charcuterie board with a hummus dip that can’t be denied.

Perfect for pairing with fresh veggies, crackers and more—this garlicky version is made with Newman’s Own Garlic Vinaigrette and Marinade for a recipe so hip you’ll be back for another dip.

Serves: 4

Prep Time: 15

Print Recipe


  1. 1 can (19 oz) chickpeas, drained and rinsed
  2. 8 cloves roasted garlic
  3. 2/3 cup Newman’s Own® Garlic Vinaigrette and Marinade, divided
  4. 1/4 cup freshly squeezed lemon juice
  5. 1/4 cup tahini paste
  6. 1 tsp Newman’s Own Organic Ground Cumin
  7. 1/2 tsp Newman’s Own Sea Salt Flakes
  8. 1/2 tsp Newman’s Own Coarse Ground Black Pepper
  9. 1 tbsp finely chopped fresh parsley
  10. 1 tsp toasted sesame seeds
  11. 1/8 tsp Newman’s Own Smoked Paprika
  12. Vegetable crudité, such as carrots, celery, cucumber slices, red bell pepper slices and cherry tomatoes
  13. 8 oz mixed crackers



In food processor, pulse together chickpeas, roasted garlic, 1/2 cup vinaigrette, lemon juice, tahini paste, cumin, salt and pepper until smooth and creamy.


Transfer hummus to shallow serving bowl. Drizzle with remaining vinaigrette. Sprinkle with parsley, sesame seeds and paprika.


Serve hummus with vegetable crudité and crackers for dipping.

Tip: For Roasted Garlic: Preheat oven to 425˚F. Slice tip from head of garlic to just reveal cloves. Drizzle with 1 tsp olive oil and wrap in double layer of foil and place on baking sheet. Bake for 25 to 30 minutes or until garlic is soft and tender. When cool enough to handle, squeeze out cloves from head of garlic. Store in airtight container in the refrigerator for up to 5 days.

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