Hummus With Roasted Shallots, Roasted Garlic And Arugula

The truth of the matter is that I have hummus coming out of my eyeballs. I have been eating so much of it since I became vegan. The last thing I ever intended to do was to post a recipe for hummus; however, I had this amazing hummus combo a few days ago at a restaurant and I decided to re-create it at home. I love roasted shallots and roasted garlic and it was really great in hummus mixed with arugula. Here is my recipe.

First, pre-heat the oven to 350 degrees. Then, cut the tips off of two large shallots and peel the outer skin…

They will fall apart and look like this…

Place the shallots on a small baking pan and drizzle with a little bit of olive oil.

Next, take a head of garlic and chop the ends off. Drizzle with a little bit of olive oil and place in a clay roasting dish (or wrap loosely in tin foil)…

Place the shallots (on the small baking pan) and the head of garlic in the clay baking dish (or wrapped in tin foil) in the 350 degrees oven. Roast the shallots for 20 minutes and the garlic for 30 to 40 minutes until they are both soft. Let them cool down after they come out of the oven.

Place 1 can of chickpeas, drained and rinsed, into a blender. Add 1/4 cup tahini (I use raw tahini), 1/4 cup lemon juice, the roasted shallots and the roasted garlic (which you must squeeze out of its shells) into the blender. Add a little water to make it creamy and blend everything together. Adjust the amount of  water to blend into your desired creaminess.

Chop up a bunch of arugula into little pieces…

Mix 1 to 2 cups of the chopped arugula, as desired, with the blended hummus in a bowl. Mix in salt, to taste. Drizzle with a bit of olive oil before serving (optional). Garnish with some ground cumin and parsley. I accidentally left out the cumin in this picture so it’s not so pretty. Oh well!


Serves 4 to 6


2 large shallots

1 head of garlic

1 to 2 cups of chopped arugula, as desired

1/4 cup tahini (I use raw tahini)

1/4 cup lemon juice (more or less, to taste)

Water, as needed for desired creaminess

1 (24 ounce) can chickpeas, drained and rinsed

Salt, to taste

olive oil, for drizzle before serving (optional)

parsley, for garnish

ground cumin, sprinkled, to taste, for garnish


Pre-heat oven to 350 degrees. Roast the shallots for about 20 minutes and the garlic for about 30 to 40 minutes at 350 degrees. Remove from oven and let them cool down. Put chickpeas, tahini, lemon juice and small amount of water into a blender. Blend until creamy. Add the roasted shallots and garlic (which you must squeeze out of its shell) into the blender. Blend everything together, adding small amounts of water until desired creaminess.

Place hummus mixture from the blender into a bowl and mix in the chopped arugula. Add salt, to taste. Drizzle with olive oil before serving (if desired). Garnish with ground cumin (optional) and parsley. Serve warm or at room temperature with toasted pita bread.



  1. What an ingenious way to get your daily greens in! Hummus is a staple around here, so it’s wonderful to get new ideas for preparing it. With or without the added arugula, that base sounds incredibly delicious!

  2. Thank you Hannah! It was pretty good if I do say so myself!

  3. This looks do delicious! I love hummus in any shape or form hehe 🙂

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