Seriously the BEST roasted garlic hummus. Packed with flavor from two whole heads of roasted garlic, it’s insanely delicious and the perfect dip.
This roasted garlic hummus is so easy and delicious.
It’s made with two heads of roasted garlic for the most delicious flavor.
Roasted garlic in itself is a dreamy thing. Roasting garlic takes all the bite out of garlic, leaving behind only the pure deliciousness of the garlic flavor.
Blended into hummus, roasted garlic takes regular hummus and catapults it up several notches on the yum scale!
We’re big fans of hummus, which is why we’ve already made a classic hummus recipe, a roasted red pepper hummus and a roasted butternut hummus. Oh yeah!
You might think that using two whole heads of roasted garlic equals an overpowering garlic flavor but that isn’t the case at all.
The flavor is still subtle. It’s rich and delicious but it’s not at all overpowering.
Roasting the garlic takes the bulk of time in this recipe, once the garlic is roasted, then it’s just a case of throwing everything into the food processor and a couple of minutes later you have hummus!
How To Make Roasted Garlic Hummus
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Roast The Garlic:
- Remove the outer flaky layers of two heads of garlic, leaving the inner skins intact.
- Use a sharp knife to cut off just the tips of each clove of garlic on both heads.
- Place the garlic in tinfoil, pour over a little olive oil and rub it around the sides so that the garlic is covered with the oil.
- Wrap it up in the tinfoil and bake in the oven at 430°F for 35 minutes.
- When it’s roasted, let it cool for a few minutes.
- When it’s cool enough to handle, use your fingers to pop the cloves of garlic out into a bowl.
Make The Hummus:
- Add chickpeas, roasted garlic, lemon juice, tahini and a little cold water to the food processor.
- Process until chunky. Then add in salt, cumin, olive oil and a little more cold water.
- Process until smooth and creamy.
Top Tip: Let your food processor run for a few minutes to get your hummus really smooth.
How To Serve Roasted Garlic Hummus
Serve topped with a sprinkle of smoked paprika, chopped parsley, sesame seeds and a drizzle of extra virgin olive oil. Add raw veggies and pita breads on the side for dipping.
It’s also delicious as a spread for sandwiches or with chips or crackers.
Storing and Freezing
Keep leftovers stored in the fridge (covered) for 3-4 days. It is freezer friendly if you want to freeze some, but just keep in mind that it can expand when frozen, so place it into a freezer safe container with a little room to spare.
More Delicious Vegan Dips
Did you make this recipe? Be sure to leave a comment and rating below!
Roasted Garlic Hummus
Ingredients
For Serving (Optional):
- Smoked Paprika
- Fresh Chopped Parsley
- Sesame Seeds
- Olive Oil Extra Virgin
- Pita Breads
- Raw Veggies
Instructions
- Start by roasting the garlic. Preheat the oven to 430°F (220°C)
- Remove just the outer flaky layers of the two heads of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in foil and pour over 1 teaspoon of olive oil for each head of garlic and rub it around the sides so that the garlic is covered with the oil. Wrap them up in the foil, place on a parchment lined baking tray and bake in the oven for 35 minutes. When cooked, remove from the foil, allow to cool for a few minutes until they're cool enough to handle and then pop the cloves out into a bowl using your fingers.
- Make the hummus. Add the chickpeas, roasted garlic, lemon juice, tahini and 2 tablespoons of the cold water to the food processor. Process until chunky. Now add the salt, cumin, olive oil and remaining 2 tablespoons of cold water and process until smooth and creamy.
- Serve topped with a sprinkle of smoked paprika, chopped parsley, sesame seeds and a drizzle of extra virgin olive oil. Add raw veggies and pita breads on the side for dipping.
Notes
- Make it really smooth: Let your food processor run for a few minutes to get your hummus really smooth.
- Storing. Keep leftovers stored in the fridge (covered) for 3-4 days.
- Prep time includes the 35 minutes spent roasting the garlic.
- Nutritional information is for the hummus only and excludes anything you would serve with it.
This might sound weird .If I run short on tahini I just add peanut butter. Works wonderfully!!! 😯
We haven’t thought about that! 🙂 Thanks for sharing!
I only had one head of garlic, so I went ahead with just the one. And I didn’t have tahini, so I used white miso. I added just a touch of sesame oil and a rounded tsp of smoked paprika, and voila–I made hummus for the first time in my life. Thank you! This is truly delicious, and has way less oil than commercially processed hummus. Lovely
So happy to hear you enjoyed it and it turned out good! Thanks for your review!
Hello Alison , I would like to know if you have ever added Potassium Sorbate and Citric Acid to your dips or other food products to extend the shelf life . If you have what type of extended shelf life did you achieve .
Hi Linda, I haven’t ever experimented with those so I don’t have any info or advice to share.
Just made this! This is the best hummus l have ever tasted. Served it with lightly toasted pita bread and sliced cucumber. Will never buy commercially made hummus again.
Yay! That’s so awesome Rosalie! Thanks for sharing.
My first time making hummus. This recipe was so simple and it tastes delicious! It’s perfect. Thank you so much.
So glad you enjoyed it! 🙂
Simply the Best!
Thanks Anna!
Tops
Thank you!
Another hit! You are too much.
Hahaha, so happy to hear! Thanks Kathy! 🙂
Superb!