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This homemade roasted garlic hummus is creamy and full of sweet roasted garlic flavor. Top it with some chickpeas, minced parsley, and lots of olive oil for a healthy snack or appetizer you can dip, dunk, or spread. It's simple to make, and it's ready in just 50 minutes!
If you're a garlic lover, get ready for the best hummus recipe of your life! This roasted garlic hummus is creamy and smooth with lots of intense roasted garlic flavor.
You might be taken aback when you see there's a whole bulb of roasted garlic in this recipe. The thing is, roasting garlic takes the bite right out of it. It becomes nutty, sweet, and caramelized.
Enjoy this roasted garlic hummus right away and store any leftovers in the fridge. Use it as spread on sandwiches and wraps, or enjoy it as a snack with raw vegetables, crackers, pita chips, or anything else you can dip!
Why you'll love this homemade roasted garlic hummus
- It's made with real, simple ingredients with no unwanted oils or stabilizers.
- It's inexpensive to make.
- It's versatile so you can personalize it with different toppings like feta cheese, olive tapenade, or some spicy red pepper flakes.
- It makes everything delicious – spread it, dip it, or eat it by the spoonful!
Roasted garlic hummus ingredients
If you like store-bought roasted garlic hummus, you're going to love our homemade version. You only need a few simple ingredients to make it. Here's everything you need:
- Garlic – a whole head of garlic is what you'll need. Yes, we're being serious, and it's so good!
- Olive oil – extra virgin olive oil is the best choice for roasting the garlic.
- Chickpeas – we use canned chickpeas, but if you prefer to cook dried chickpeas you can. You'll need about one and a half cups of cooked chickpeas.
- Tahini – tahini is a paste made from sesame seeds, and it adds smoothness and texture to the hummus.
- Lemon juice – fresh is best for a pop of bright citrus flavor.
- Sea salt + pepper – for seasoning.
- Cold water – cold water thins out the hummus, giving it a nice smooth texture.
- Olive oil, reserved roasted garlic, and minced parsley – to serve.
How to make roasted garlic hummus
If you've always bought hummus from the store, you're going to be surprised at how easy it is to make at home. Not only is this recipe quick and easy, but it makes everything more delicious. It's creamy, garlicky, and super versatile.
Here's how we make it in a few simple steps:
- Start by roasting the garlic. Slice your garlic bulb in half, drizzle the tops with olive oil, and wrap them in tinfoil. Bake until the garlic is soft.
- Remove the chickpea skins by rolling them between two paper towels – this extra step is totally worth it if you like extra creamy hummus!
- Add the roasted garlic cloves, chickpeas, tahini, lemon juice, sea salt, and pepper to your food processor and give it a whiz until smooth. Slowly add one tablespoon of cold water at a time until the hummus is wonderfully cream and scoopable.
- Serve it in a bowl with a drizzle of olive oil, a few chickpeas, and some minced parsley.
How to make hummus super creamy
The trick to making hummus ultra smooth and creamy is removing the skins of the chickpeas. Don't worry, it's a lot less tedious than it sounds.
Our trick is to place the chickpeas in between paper towels and roll or rub them until the skins detach, making them easy to take off. If you leave the skins on, it will be less creamy, and more of a rustic texture.
What to eat with roasted garlic hummus
Hummus is traditionally served as a dip with warm pita bread and lots of olive oil, but it's enjoyable in so many different ways! It's always a go-to at parties and potlucks, especially for vegetarians and vegans (not to be stereotypical).
This homemade roasted garlic hummus makes a delicious protein-filled snack or appetizer with crackers and veggies. It's also a healthy spread for sandwiches in place of mayo or butter, or anytime you're after a kick of intense garlic flavor!
Where can I buy tahini?
You can find tahini in most well-stocked grocery stores by the nut butter, or in the International aisle. If you have a Mediterranean market close by, you'll definitely find it there as well.
How long does it last in the fridge?
Store any leftover hummus in the fridge in an airtight container for up to 5 days.
Can I freeze hummus?
Yes, you can. Store it in an airtight container (leaving a little room at the top of the container for expansion). It will keep in the freezer for up to 3 months!
Can I use leftover roasted garlic?
Yes! If you've made roasted garlic and have some leftovers, this is a great recipe to use it up!
- 1 large head of garlic
- 1 teaspoon olive oil
- 2-14 ounce cans chickpeas (drained and rinsed)
- 3 tablespoon EACH: tahini and lemon juice
- ½ teaspoon EACH: sea salt and pepper
- 4-5 tablespoons cold water
- Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley (to serve)
- Preheat the oven to 375 degrees Fahrenheit. Slice the heads of garlic in half. Drizzle the cut sides with olive oil and then wrap the garlic in aluminum foil. Roast for 40-45 mins, until the garlic is soft.1 large head of garlic, 1 teaspoon olive oil
- Roughly remove the chickpea skins by rolling them between 2 sheets of paper towel. (This will help with the creaminess. You don’t need to be too picky but it’s worth the extra 2 minutes!)2-14 ounce cans chickpeas
- Reserve a few garlic cloves and chickpeas serving. Then, place the rest of the garlic, chickpeas, tahini, lemon juice, salt, and pepper in your blender or food processor and blend until it is mostly smooth, about 3 minutes. Add cold water, 1 tablespoon at a time, until the hummus is super smooth. Taste and add more salt, if needed.3 tablespoon EACH: tahini and lemon juice, ½ teaspoon EACH: sea salt and pepper, 4-5 tablespoons cold water
- Transfer the roasted garlic hummus to a serving bowl and top with a little olive oil, the reserved roasted garlic, a few chickpeas, and some minced parsley.Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.