Learn how to make the BEST Roasted Garlic Hummus. This Garlic Hummus recipe is so easy and delicious … the perfect healthy snack for garlic lovers!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Are you as obsessed with garlic as I am?
Growing up, I can’t remember my mom ever using fresh garlic, although she did use garlic powder. So I didn’t really start using the good stuff until I began cooking on my own during college.
I’ve been making up for lost (garlic) time ever since. I just love it, and whenever a recipe includes for garlic, I pretty much always double to amount called for. Fresh breath be damned!
If you’re as much of a garlic aficionado as I am, then you have to try this Garlic Hummus. It’s amazingly flavorful and so simple to make! You’ll find all the garlicky details below.
Roasted Garlic Hummus
Garlic lovers, meet your new favorite hummus.
This recipe is loaded with garlic … two whole heads, to be exact! But since it’s made with mellow roasted garlic, it’s missing most of that fresh garlic bite.
Which means that you can serve this creamy hummus with garlic to anyone. Even if they’re not quite the garlic super fan that you are.
Beyond its delicious taste though, this Roasted Garlic Hummus is super easy to prepare, and it makes a great a healthy snack or appetizer … it’s naturally vegetarian, vegan, dairy free, and gluten-free!
Garlic Hummus Ingredients
This yummy chickpea dip uses really basic ingredients that you can find at almost any grocery store! Here’s what you’ll need:
- Roasted Garlic
- Fresh Garlic
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Salt (I prefer Kosher salt.)
Since I loved garlic so much, I used a combination of fresh and roasted garlic for this hummus. The fresh garlic gives this recipe a little bite. While the roasted provides an amazing, deep taste that wouldn’t be possible with fresh garlic alone.
Tahini gives this recipe that traditional hummus flavor, so don’t skip it. You’ll find it in the international foods aisle at most stores or near the nut butters. Don’t worry if your local grocery store doesn’t carry tahini, because it’s easy to find online.
Fresh lemon juice is also a necessity. Avoid the bottled stuff, because you can really taste the difference.
You’ll also need a food processor, although you could use a blender in a pinch.
How to Make Garlic Hummus
This Roasted Garlic Hummus recipe is super simple to make, so let’s get started!
The first thing you need to do is roast the garlic.
You’ll use two whole heads of garlic for this recipe, which may seem like a lot. Once the garlic is roasted though, its flavor becomes surprisingly mellow. And it’s worth mentioning that I tested this recipe a few times, both with one head of garlic and with two. I actually preferred two heads … so don’t be afraid!
Start by peeling the papery, outer skin from the garlic heads. It’s okay if a clove or two comes loose as you do this, but for the most part, you want to leave the cloves intact.
Use a sharp knife to slice 1/4 to 1/2 inch from the garlic, exposing tops of the cloves. Make sure to get all the cloves … you may need to trim a little lower around the edges of the head.
Place the garlic on piece of aluminum foil, then drizzle each head with a teaspoon of extra virgin olive oil.
Sprinkle the cloves with salt, then wrap the foil around the garlic. Place the garlic in the oven and roast it until the cloves are browned and tender.
It should take about 40 to 50 minutes. I like to check the garlic at 40 minutes, then keep cooking as needed.
When the garlic is cool enough to handle, squeeze the cloves out of their skins.
Once the roasted garlic is done cooking, you can start working on the rest of the recipe.
Place one fresh garlic clove in your food processor, and pulse it until minced. Scrape down the sides of the processor, then add the remaining ingredients: chickpeas, tahini, lemon juice, roasted garlic, and salt (to taste).
Blend this mixture until smooth, scraping down the bowl a time or two, as needed. For the creamiest hummus, make sure to blend for at least two minutes.
Before finishing, taste your hummus. If it seems a little bland, add extra salt or more fresh lemon juice.
And that’s all there is to it, your homemade Garlic Hummus is ready to eat. I like to serve this easy dip drizzled with olive oil, then sprinkled with a little smoked paprika and a chopped roasted garlic clove. Yum!
What to Serve with Homemade Hummus
One thing I love about hummus? It’s such a healthy snack or appetizer!
You can serve this recipe almost anything, but here are some of my favorite ideas:
- Crackers – The crispy crunch of crackers is perfect with this smooth, creamy dip. This Garlic Hummus would be delish with my Herb Parmesan Crackers. But if you don’t want to make your own, try my fave Focaccia Crackers instead.
- Pita – Hummus and pita bread just goes together! I especially love this dip with my Homemade Pita Chips.
- Fresh Veggies – I almost never serve hummus without fresh veggies. This time, I used cucumber, yellow and orange peppers, and grape tomatoes, but almost any vegetable works.
Looking for more pairing ideas? Check out my how to make hummus post for tons of tips!
Loved this Roasted Garlic Hummus recipe?
If you loved this easy chickpea dip recipe, then try my other hummus recipes:
- Classic Hummus Recipe
- Sun Dried Tomato Hummus
- Southwest Hummus with Spicy Corn Relish
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
Learn how to make the BEST Roasted Garlic Hummus ... so easy, delicious, and the perfect snack for garlic lovers!
- 2 heads garlic
- 2 teaspoons extra virgin olive oil
- 1 clove garlic
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/2 lemon, juiced
Preheat oven to 400 degrees.
Remove any excess papery skin from garlic head, keeping cloves intact. Use a sharp knife to slice 1/4 to 1/2-inch from top of garlic head, exposing cloves.
Place garlic on a piece of aluminum foil, then drizzle with olive oil and sprinkle with salt.
Wrap foil around garlic, then roast garlic until cloves are soft and browned, about 40 to 50 minutes.
Set aside until cool enough to handle, then squeeze garlic from skins.
Pulse one fresh garlic clove in a food processor until minced.
Add chickpeas, tahini, lemon juice, roasted garlic, and salt (to taste) to food processor. Blend until smooth.
Adjust seasoning to taste with more salt and / or lemon juice, if needed.
Serve hummus with veggies and pita chips for dipping. Enjoy!
- For hummus with less "bite", skip the clove of fresh garlic.
- To make hummus spicy, add 1/4 teaspoon cayenne.
- For the creamiest hummus, blend ingredients for at least two minutes.
- If hummus is too thick to blend, add a tablespoon or two of water to thin.
- For hummus with chunks of roasted garlic, chop up one of the heads of the roasted garlic (or a few cloves), then set it aside. Prepare hummus as directed. Once other hummus ingredients have been blended together, stir in reserved chopped garlic.
- Try serving hummus drizzled with olive oil, sprinkled with smoked paprika, parsley, or more chopped roasted garlic.