This roasted garlic hummus is a garlic lover’s dream — so creamy and smooth with a hint of sweet, earthy garlic. It’s perfect for snacking or serving up at your next hangout!
I am obsessed with this roasted garlic hummus. It’s crazy easy to make, and I love being able to control exactly what ingredients go into it. Tim, the boys, and I are all trying to be health conscious, so this hummus is one of our favorite dips whenever we’re snacking on a veggie charcuterie board. Whenever I’m hosting, I love bringing out a plate of this hummus and making it fancy with different toppings. It is so, so good, and I can’t wait to hear what you guys think!
Love hummus? Try this 15-minute avocado hummus packed with healthy fats and a hint of spice.
Roasted Garlic Hummus Video
How To Make Roasted Garlic Hummus
This is one of those recipes that is extra mom-friendly — waiting for the garlic to roast is the hardest part! Chuck everything in a food processor, blend it up, and you’ve got fresh hummus.
- Roast the garlic: Preheat the oven to 400°F. Slice ½ inch off the top of a whole head of garlic and drizzle it with olive oil. Wrap the garlic bulb in foil and place it in an oven-safe pot (I love this one), then roast it for 40–45 min until soft.
- Blend all the ingredients: Squeeze out two of the roasted garlic cloves into the bowl of a food processor, along with the other ingredients. Blend the mixture until it is smooth and fluffy, then taste and adjust the flavors as needed.
- Top and serve the hummus: Spoon the hummus into a plate and swirl it with the back of a spoon, then top it with a drizzle of olive oil, roasted chickpeas, and fresh parsley. Serve the hummus with pita or veggies.
Tips For the Best Roasted Garlic Hummus
I’ve always been a fan of storebought hummus, but this homemade version changed my life. If you want to take your hummus to a new level of creaminess and flavor, pay attention to these tips.
- Peel the chickpeas (optional). I personally skip this step, but many chefs swear by peeling the chickpeas for a smoother texture.
- Be patient with the roasted garlic. You can totally use fresh garlic in this recipe for more of a punch, but I love the mellow sweetness of roasted garlic. Wait at least 40 minutes before checking on the garlic bulbs to allow them to get nice and caramelized.
- Use good quality tahini. There’s a significant amount of tahini in this recipe, so taste it to make sure you love the flavor before adding it.
- Don’t skip the ice cubes! This is the secret to making a perfectly fluffy and creamy hummus. The ice emulsifies the ingredients and helps to trap air bubbles, creating that wonderful restaurant-quality, mousse-like texture.
- Adjust the flavors to your taste. Isn’t this the key to all cooking? Taste the hummus after blending it and add more lemon juice, roasted garlic, and/or salt if needed. Some people also love adding a pinch of sumac or red pepper flakes to their hummus.
- Add a garnish. Olive oil, chickpeas, parsley, and paprika are my favorite toppings for hummus. If you want to dress it up even more,here is an example of how I usually do when I have guests coming over.
Hot tip: Roast a few heads of garlic in advance and use the leftover cloves to make garlic herb butter or garlic mashed potatoes. Yummm.
Ways To Serve
Hummus is incredibly versatile. While it’s perfect as a dip, don’t be afraid to think outside of the box!
- Bread/chips: This classic pairing never disappoints. Dip sourdough pita bread, flatbread, or pita chips into the hummus for a satisfying treat.
- Veggies: Add a crunch with fresh vegetables like bell peppers, cucumbers, carrots, or celery.
- Protein: Serve this hummus alongside grilled chicken shawarma, lamb kabobs, or beef kafta kabobs for a unique and delicious entrée.
Storage
Store leftover hummus for up to a week in a glass airtight container in the fridge.
More Delicious Dips
- Cottage Cheese Dip — Ready in five minutes, protein-packed, and so refreshing
- Spinach Artichoke Dip — Irresistibly cheesy and tangy
- Guacamole — So simple but so good… you’ll want to eat it by the spoonful
- Eggplant Pepper Dip — Roast all your leftover veggies for this sweet and garlicky dip
Recipe
Ingredients
- 15 oz canned garbanzo beans drained & rinsed
- 2 tbsp lemon juice adjust to preference
- 2 tbsp extra virgin olive oil plus more for garnish
- 4 tbsp tahini
- 2 cloves roasted garlic plus more for garnish
- 3/4 tsp ground cumin
- 1/2 tsp salt adjust to preference
- 3 ice cubes
Instructions
- Preheat the oven to 400°F. Slice ½ inch off the top of a whole head of garlic, then drizzle it with olive oil, wrap it in foil, and roast it for 40–45 min until soft. Allow the garlic to cool slightly, then squeeze out 2 cloves into a food processor.
- Add the garbanzo beans, lemon juice, olive oil, tahini, cumin, salt, and 3 ice cubes. Blend the mixture for 3–5 min until it reaches a smooth and fluffy consistency. Taste and add more lemon juice or salt if needed.
- Spoon the hummus into a bowl and give it a swirl with the back of a spoon. Top the hummus with a drizzle of olive oil, roasted chickpeas, and fresh parsley. Serve it with pita bread or veggies, and enjoy!
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