Learn how to make the BEST Roasted Garlic Hummus. This recipe is so easy to make and couldn't be more delicious ... the perfect healthy snack for garlic lovers!
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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!
Which brings us to the amazing dip ... if you're as much of a garlic aficionado as I am, then you're going to LOVE this homemade Garlic Hummus! It's amazingly flavorful, super creamy, and so simple to make!
Ready to try it for yourself? You'll find all the garlicky details below!
About the Recipe
Garlic lovers, meet your new favorite hummus.
This recipe is loaded with garlic ... two whole heads, to be exact! If that sounds like a lot, don't worry ... since it's made with mellow roasted garlic, it's missing that sharp bite that fresh garlic has.
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.
Roasted garlic is made by drizzling fresh garlic with olive oil and salt, then baking it. As it roasts, the garlic caramelizes, becoming softer and mellower. It still tastes like garlic, but the flavor is milder, sweeter, and missing the bite of fresh garlic.
This yummy chickpea dip uses really basic ingredients that you can find at almost any grocery store! Here's what you'll need:
- Chickpeas - Canned chickpeas (aka garbanzo beans) form the base of this creamy dip. If you prefer, you can cook them from scratch.
- Tahini - This sesame seed paste gives the dip its authentic flavor, so don't skip it. Find it in your grocery store's international aisle or near the nut butters. If your grocery store doesn't carry tahini, check your local Middle Eastern / Mediterranean market or buy it online. Joyva and 365 are two of my favorite brands that are relatively easy to find. Tahini has a tendency to separate, so make sure to stir it really well before using.
- Fresh Garlic + Roasted Garlic - This recipe uses a combination of fresh and roasted garlic. The fresh garlic gives the dip a little bite, while the roasted provides an amazing, deep taste that wouldn't be possible with fresh garlic alone.
- Lemon Juice - Fresh lemon juice is also a necessity here. Avoid the bottled stuff, because you can really taste the difference.
- Salt - I recommend using Kosher salt.
Beyond its delicious taste though, this Garlic Lover's Hummus is super easy to prepare, and it makes a great a healthy snack or appetizer. Plus, it's naturally vegetarian, vegan, dairy free, and gluten-free, so everyone can enjoy it!
You'll Also Need
How to Make Roasted Garlic Hummus
This recipe is super simple to make! You'll find a detailed, printable recipe at the end of this post, but here's a quick overview of the steps.
Roast the Garlic
It takes a while for the garlic to cook, so start there first. Remove the papery skin from the head, then trim off the top (exposing the cloves).
Once you've done that, drizzle it with olive oil and sprinkle with salt, wrap with foil (or use a garlic roaster), then roast until tender. It should take about 40 to 50 minutes.
Tip: Two whole heads of garlic might seem like a lot for this recipe, but once it's roasted, the garlic's 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!
Blend Everything Together
When you're done roasting, you can prepare the rest of the recipe:
- Pulse one fresh garlic clove in your food processor until minced.
- Scrape down the sides of the processor, then add the remaining ingredients: chickpeas, tahini, lemon juice, roasted garlic (squeeze it out of its skin), and salt (to taste).
- Blend everything together for at least three minutes, or until it's totally smooth. Stop and scrape down the bowl a time or two, as you blend.
- Taste, then add additional salt and / or lemon juice, if needed.
And that's all there is to it ... your amazing homemade Roasted Garlic Hummus is ready to eat! Serve it topped with olive oil, a dash of smoked paprika, and a chopped roasted garlic clove. Yum!
This recipe is impossible to screw up, but here are some tips that will make it taste even better!
- Stopping occasionally to scrape down your processor / blender with a spatula will ensure that everything gets well mixed.
- The longer you blend the ingredients, the smoother and creamier the dip will be. Plus, the spinning blades will incorporate a little air, making the end result lighter, too.
- If your dip is too thick or won't blend, add extra aquafaba (the liquid from the canned chickpeas) or cold water a tablespoon at a time. Then keep blending until you reach your desired consistency.
- Good seasoning is essential. Always taste before serving and add more salt and lemon juice, if needed. The amount of salt you'll need depends on your taste buds, as well as other factors (such as whether or not your beans were canned with salt).
Now that you've mastered this basic recipe, have fun experimenting a little ... here are some easy ideas!
- For hummus with less "bite", skip the clove of fresh garlic.
- To make hummus spicy, add ¼ teaspoon cayenne.
- For hummus with chunks of roasted garlic, chop up one of the heads after roasting, then set it aside. Once all the other ingredients have been blended together, stir in reserved chopped garlic.
What to Serve with Hummus
You can serve this delicious dip 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.
- 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.
Store leftovers in an airtight container in your refrigerator, and it will stay fresh for three to four days. If you know you won't eat it in time, you can even freeze hummus!
If you loved this easy dip, then try one of these hummus recipes next:
- Classic Hummus Recipe
- Sun Dried Tomato Hummus
- Southwest Hummus with Spicy Corn Relish
- Layered Greek Hummus Dip
- Roasted Red Pepper Hummus
- Easy Olive Hummus
- Spicy Chipotle Hummus
- Black Bean Hummus
Roasted Garlic Hummus
For Roasted Garlic:
- 2 heads garlic
- 2 teaspoons extra virgin olive oil
- High Speed Blender
Prepare Roasted Garlic:
- Preheat oven to 400 degrees.
- Remove excess papery skin from garlic head, keeping cloves intact. Use a sharp knife to slice ¼ to ½-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 for at least 3 minutes, or until totally smooth. Add a little cold water, as needed, to make blending easier or to reach desired consistency.
- Taste, then adjust seasoning to taste with more salt and / or lemon juice, if needed.
- Serve hummus with veggies and pita chips for dipping. Enjoy!