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 and then 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 and 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 It
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!
Roasted Garlic Hummus
- Prep Time: 45 mins
- Total Time: 45 mins
- Yield: 8
- Diet: Vegan
Description
Seriously the BEST roasted garlic hummus. Packed with flavor from two whole heads of roasted garlic, it’s insanely delicious and the perfect dip.
Ingredients
- 2 Whole Heads of Garlic
- 2 tsp Extra Virgin Olive Oil
- 1 15oz (425g) can Chickpeas (Drained)
- 2 Tbsp Lemon Juice (Freshly Squeezed)
- 1/3 cup (80g) Tahini
- 1/4 tsp Salt
- 1/2 tsp Cumin
- 2 Tbsp Extra Virgin Olive Oil
- 4 Tbsp Cold Water
For Serving (Optional):
- Smoked Paprika
- Fresh Chopped Parsley
- Sesame Seeds
- Extra Virgin Olive Oil
- 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 tinfoil and pour over 1 tsp 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 tinfoil, place on a parchment lined baking tray and bake in the oven for 35 minutes. When cooked, remove from the tinfoil, 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 Tbsp of the cold water to the food processor. Process until chunky. Now add the salt, cumin, olive oil and remaining 2 Tbsp 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
*Tip: Let your food processor run for a few minutes to get your hummus really smooth.
*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.
- Category: Appetizer, Side, Gluten-Free
- Method: Oven and Food Processor
- Cuisine: Vegan, Mediterranean
Nutrition
- Serving Size: 1 Serve (of 8)
- Calories: 161
- Sugar: 1.7g
- Sodium: 173mg
- Fat: 10.8g
- Saturated Fat: 1.4g
- Carbohydrates: 13.2g
- Fiber: 3.3g
- Protein: 4.7g
Keywords: roasted garlic hummus
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!
★★★★★