Hummus is a simple appetizer to make and this roasted garlic hummus makes a great appetizer for the fall, or anytime!
I love hummus. I mean it’s a great dip for veggies, pita or crackers. It’s a perfect addition in many salads – like mediterranean salad or greek salad. And this homemade roasted garlic hummus is made extra delicious due to the addition of fresh roasted garlic! Yum!
Kitchen tools you need to make roasted garlic hummus
It’s much easier to make hummus if you have a few simple kitchen tools on hand. Here’s what I recommend:
- Baking sheets and aluminum foil for roasting garlic (paid link)
- Food processor for mixing all of the ingredients well (paid link)
- Airtight containers for storing the hummus (paid link)
Roasted Garlic Hummus Recipe
Here’s how to make this delicious roasted garlic hummus recipe.
Ingredients
- 1 head garlic
- 2 (15.5 ounce) cans chickpeas, drained but liquid reserved
- 2 teaspoons sesame oil
- 4 tablespoons olive oil, divided
- Juice of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper, optional
Instructions
- Preheat oven to 350 degrees.
- Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
- Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
- Pour olive oil over the top of the cloves.
- Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
- Bake for 55 minutes or until the cloves are tender.
- Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
- Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.
- Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.
- Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
- When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired.
Serve with vegetable dippers, pita chips, or use as a condiment for salads.
Love garlic? Try our roasted garlic pumpkin soup recipe here.
If you want another appetizer dip to serve with your hummus, try my homemade guacamole.
BOTH the hummus and guacamole go really well with nachos, like my sweet potato nachos!
Homemade Roasted Garlic Hummus
Ingredients
- 1 head garlic
- 2 (15.5 ounce) cans chickpeas, drained but liquid reserved
- 2 teaspoons sesame oil
- 4 tablespoons olive oil, divided
- Juice of 1 lemon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper, optional
Instructions
Preheat oven to 350 degrees. 
Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
Pour olive oil over the top of the cloves.
Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
Bake for 55 minutes or until the cloves are tender.
Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. 
Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency. 
Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired.
Notes
Serve with vegetable dippers, pita chips, or use as a condiment for on salads.
To see more yummy fall appetizer recipes, visit my blog friends!
Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey
Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits
Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester
Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy
Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent
I'd love to chat with you in the comments!