Roasted Garlic Hummus

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!

1. Eggplant Dip
2. Avocado Hummus
3. Vegan Spinach Artichoke Dip
4. Vegan Tzatziki
5. Vegan Queso
6. Vegan Spinach Dip

Roasted Garlic Hummus

Seriously the BEST roasted garlic hummus. Packed with flavor from two whole heads of roasted garlic, it's insanely delicious and the perfect dip.

5 from 7 votes

Print Pin Rate

Course: Appetizer, Dip, Gluten-Free, Side

Cuisine: Mediterranean, Vegan

Diet: Vegan

Prep Time: 45 minutes

Total Time: 45 minutes

Servings: 8

Calories: 161kcal

Author: Alison Andrews

Ingredients

• ▢ 2 Whole Heads Garlic
• ▢ 2 tsp Olive Oil Extra Virgin
• ▢ 15 ounce Can Chickpeas Drained, or 1 and 1/2 cups cooked chickpeas
• ▢ 2 Tbsp Lemon Juice Freshly Squeezed
• ▢ 1/3 cup Tahini (80g)
• ▢ 1/4 tsp Salt
• ▢ 1/2 tsp Cumin
• ▢ 2 Tbsp Olive Oil Extra Virgin
• ▢ 4 Tbsp Cold Water

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 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

1. Tip: Let your food processor run for a few minutes to get your hummus really smooth.
2. Storing. Keep leftovers stored in the fridge (covered) for 3-4 days.
3. Prep time includes the 35 minutes spent roasting the garlic.
4. Nutritional information is for the hummus only and excludes anything you would serve with it.

Nutrition

Serving: 1Serve | Calories: 161kcal | Carbohydrates: 13.2g | Protein: 4.7g | Fat: 10.8g | Saturated Fat: 1.4g | Sodium: 173mg | Fiber: 3.3g | Sugar: 1.7g

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