Roasted Garlic Hummus

Mellow roasted garlic is blended with chickpeas, tahini, olive oil, and lemon juice for a fresh, creamy Roasted Garlic Hummus that's delicious with homemade pita chips or crunchy veggie dippers!

Roasted Garlic Hummus with text overlay.

If you're a fan of healthy, tasty dips, you'll also enjoy Jalepeño Hummus, Greek Yogurt Dip, or Zesty Black Bean Dip!

I don't know about you, but I ate a few too many jellybeans and Cadbury Creme Eggs over the past couple of weeks. So instead of reaching for the candy basket again the next time I start feeling a little snack-y, I decided to whip up a much healthier, more filling, and more satisfying alternative -- homemade Roasted Garlic Hummus!

Close-up of olive oil swirl on top.

Why Make Your Own Hummus

Have you ever made your own hummus? It's ridiculously simple. And it's every bit as good as -- no, better than -- the fresh hummus that they sell in those little tubs at the grocery store.

Plus, that stuff is expensive! I'm telling you...you can whip up a giant batch of hummus for a fraction of the price of one of those little tubs.

Bowl of Roasted Garlic Hummus with homemade pita chips.

How to Make It

So here's the breakdown for this Roasted Garlic Hummus deliciousness:

  1. Roast the garlic. Slice off the top of a head (that's one whole head, not just one clove) of garlic. Drizzle it with olive oil, wrap it in foil, and pop it in the oven. About 40 minutes later, all of that raw, overpowering garlic will have darkened and transformed into a creamy garlic paste that's mellow and almost sweet.
  2. Puree everything together. Once cool, squeeze the roasted garlic paste into a food processor or blender along with a couple cans of drained chickpeas (AKA, garbanzo beans), a big dollop of tahini, extra-virgin olive oil, freshly-squeezed lemon juice, salt, and a dash of cayenne. Just enough reserved liquid from the canned chickpeas will need to be added until the hummus reaches a perfectly thick, creamy consistency.

And that's it. Seriously, how effortless is that?

Two heads of garlic, one raw and one roasted.

Dippers

My kids highly enjoy hummus as an after-school snack and I typically serve it to them with carrot sticks, celery sticks, or other veggies...because I regard covertly upping their vitamin intake as an ongoing personal challenge.

But truth be told, this self-confessed carb lover's favorite way to scoop up Roasted Garlic Hummus is with homemade pita wedges. They only take a few minutes to whip up (you can hop over to my Dreamy Dill Dip recipe to check out the easy directions) and boy are they yummy.

It should be noted, however, that when I make those pita wedges to go with this hummus, I sprinkle them with coarse salt and freshly ground black pepper and leave off the garlic powder, since there's already plenty of garlic *power* in the Roasted Garlic Hummus. 😉

Platter of homemade pita chips.

Do You Have to Peel the Chickpeas?

One final point of debate and then I'll leave you to the recipe: to peel or not peel the chickpeas?

Honestly, I never do because I'm lazy I'm impatient I'm always short on time. And nobody has ever complained about the texture of my homemade hummus. I have a fairly high-powered food processor which purees it smooth enough to please our palates.

However, if you are intent on achieving the silkiest, most luxurious of hummus textures, you may certainly peel your chickpeas before blending them. That's right...every single one of them. Individually.

It doesn't actually take as long as it sounds and it's pretty straightforward. Just pinch each chickpea and the skin should pop and slip right off. Discard the skins and proceed with the recipe as directed for amazingly smooth hummus.

But again, if you don't mind a bit of texture, feel free to skip this step. I typically don't peel my chickpeas unless I'm feeling energetic I'm feeling extra patient I have extra time that day.

Pita chip dipping up Roasted Garlic Hummus.

Garnishes

Either way, top off your finished Roasted Garlic Hummus with a drizzle of good-quality extra-virgin olive oil. For a bit more color and flavor, you may also sprinkle the dish with some smoked paprika and minced parsley. And that's it!

Get ready for a fresh, flavorful snack that's, incidentally, way healthier than reaching for that 7th Cadbury Creme Egg. Not that I know anything about that. 😉

Roasted Garlic Hummus, two-photo collage with text.

 

More Yummy Dips

Roasted Garlic Hummus ~ mellow roasted garlic is blended with chickpeas, tahini, olive oil, and lemon juice for a fresh, creamy hummus that's delicious with homemade pita chips or crunchy veggie dippers! | FiveHeartHome.com

Roasted Garlic Hummus

Mellow roasted garlic is blended with chickpeas, tahini, olive oil, and lemon juice for a fresh, creamy Roasted Garlic Hummus that's delicious with homemade pita chips or crunchy veggie dippers!
Course: Appetizer
Cuisine: Greek
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 12 servings (approximately 3 cups total)
Calories: 202kcal
Print Pin Rate

Ingredients

  • 1 large head of garlic
  • 1 tablespoon extra-virgin olive oil
  • 2 (15-ounce) cans chickpeas/garbanzo beans (about 3 cups total), liquid drained & reserved
  • ¼ cup tahini (sesame paste)
  • ¼ cup extra-virgin olive oil, plus additional for garnish
  • ¼ cup freshly-squeezed lemon juice , from about 2 lemons
  • ¾ teaspoon salt, plus additional to taste
  • ⅛ to ¼ teaspoon cayenne
  • 3 to 4 tablespoons reserved liquid from canned chickpeas, plus additional as needed
  • Smoked paprika and minced fresh parsley, for garnish (optional)
  • Homemade Pita Wedges, pita chips, crackers, and/or raw vegetable dippers, for serving

Instructions

  • Place the oven rack in the center position and preheat the oven to 400°F. Peel away the outer skin of the head of garlic while leaving all of the cloves intact. Cut a ½-inch slice off the top of the head of garlic so that the cloves are exposed; discard the top. Set the head of garlic on a square of foil, drizzle with 1 tablespoon extra-virgin olive oil, and wrap in the foil. Set on a pan and roast for 40 minutes. Carefully open the top of the foil packet (watch for hot steam!) and use a sharp knife to pierce down into a clove; the garlic should be completely softened and golden brown. If it's not, re-wrap the foil and continue to roast, checking every 5 minutes or so, until garlic is done. Unwrap the garlic and set aside to cool.
  • Once the garlic is cool enough to handle, squeeze the resulting garlic paste into the bowl of a high-powered blender or large food processor. Add the drained chickpeas, tahini, olive oil, lemon juice, salt, and cayenne, plus 3 tablespoons of the reserved chickpea liquid. Puree until smooth, adding additional chickpea liquid 1 tablespoon at a time until a desirable consistency is reached. Continue to puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt to taste, if necessary. At this point, you may discard any leftover reserved chickpea liquid.
  • Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with smoked paprika and minced parsley. Serve with pita wedges or chips, crackers, and/or raw vegetable dippers.

Equipment Needed

Notes

When I opened my jar of tahini, it was extremely separated and stirring it with a spoon wasn't going to be effective. So I scraped the whole mess into my food processor before beginning the recipe, pureed until the tahini was smooth and incorporated, and then transferred all of it back into the tahini jar. At that point, I proceeded with my recipe (without cleaning out the food processor first), measuring ¼ cup tahini from the jar back into the food processor when the time came.

Nutrition

Calories: 202kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 246mg | Fiber: 6g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2.3mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

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Recipe Rating




14 Comments

  1. 5 stars
    Great recipe. Thank you.
    I always have a jar of roasted garlic in the fridge and put a lot in to this recipe. Love it.
    I do peel my chick peas. It doesn’t take long and makes the hummus much smoother.
    I make this recipe a lot and it’s always a hit.

  2. I love this Hummus I've made it many times ,thank for the receipe I,I think the roast garlic really makes it sing .

    1. I think no-salt chickpeas would be fine, Cory! You can always blend in a little extra salt at the end, if necessary...at least that way, you control exactly how much sodium is in there! 🙂

  3. Wow. It's like you're inside my mind. I was wondering how to know when the garlic is done—poof! You told me. Then you mentioned the tahini trick and I was dreading trying to mix mine before making a batch. So glad I stumbled on this page!

  4. I made this during the week & it was absolutely delicious!! It's all gone! 🙂 I'm making more right now (the garlic is in the oven roasting) so we can have for the weekend. Best humus recipe I've tried!! Thank you ?

  5. Hello, your delicious roasted garlic hummus recipe has made it to The Food Explorer's "Best 39 delicious garlic hummus recipes on the net" list!

  6. Just made this over the weekend, it is delicious. Just for nit picky sake you never said in your recipe what to do with the roasted garlic, except set it aside after it is roasted. I assumed you blended the whole thing in with the other ingredients which is what I did. Might want to add that instruction to your recipe. Otherwise, love your website and have tried the beef tacos in the crockpot ( delicious) and the baked cinnamon oatmeal, also delicious! Will be trying the french dip recipe this week. Thanks!

    1. Hi Stacy! I apologize for my delayed reply, but I so appreciate you letting me know that I left out an important direction! I did correct the recipe shortly after I posted it, so it should be all good now. 🙂 I'm glad you enjoyed this hummus as well as some of the other recipes from my site. Thanks for taking the time to visit and to comment, and I hope you're having a great summer!

  7. Hi Samantha! Stopping by to thank you for linking your delicious hummus recipe to Weekend Potluck last week. I hope you are able to make it again to this week's party! We love all your wonderful shares. The party has already started - hope to see you there! Have a great weekend!

  8. We love hummus and we love garlic at our house so I'm excited to give this recipe a try! Pinned! 🙂

    1. Oh, I hope you love it if you have a chance to try it! And thanks so much for the pin. 🙂