Name: Roasted Garlic Hummus
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
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

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In this post: Game day snacks don’t have to be unhealthy—like chips and dips. Everyone will love this Roasted Garlic Hummus Recipe that’s a healthy alternative to the store-bought versions.

I love hummus. I mean, it’s a great dip for veggies, pitas, AND crackers. It’s also a perfect addition to Mediterranean and greek salads. And this homemade roasted garlic hummus is extra delicious due to the fresh roasted garlic!

Why You’ll Love This Recipe

This homemade roasted garlic hummus recipe:

is quick and easy to make
doesn’t include complicated instructions or hard-to-find ingredients
is totally free from the most common food allergens

Kitchen Tools You’ll 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)

reserved chickpea water, sesame oil, chickpeas, and olive oil behind a cutting board that has a lemon, a knife, and a lemon juicer on it.

Roasted Garlic Hummus Ingredients

Garlic: roasting garlic removes its sharpness and makes it rich and sweet instead.
Chickpeas: an excellent source of protein, fiber, and many vitamins and minerals!
Sesame oil: comes from the same source as tahini (which is often found in hummus) so it will add a similar flavor.
Olive oil: makes the garlic cloves crisp and delicious while they roast.
Lemon juice: adds a tart flavor that completes the hummus.
Sea salt: just a little to complement the recipe!

Garnish Options

You can garnish this roasted garlic hummus with:

smoked paprika
Everything Bagel Seasoning
fresh parsley
cayenne pepper
more olive oil
freshly ground black pepper
sesame seeds
toasted pine nuts

How to Make Roasted Garlic Hummus

Preheat your oven to 350° F.
Remove the paper-like skin from the outside of the garlic bulb, leaving the 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 the garlic head tightly in aluminum foil. Place on a baking sheet.
Bake for 55 minutes or until the cloves are tender.
Let the garlic cool slightly before separating the cloves. Squeeze to remove garlic into the bowl of a food processor.
Place all remaining ingredients – except the liquid reserved from the chickpeas – into the bowl of the food processor. Pulse to blend.
Slowly add the liquid from the chickpeas into the blender, one 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, garnish with toppings or spices (ideas listed above).

Serving Suggestions

This roasted garlic hummus will go great with things like:

assorted vegetables. My favorites are carrots, zucchini, bell peppers (especially red peppers), celery, cucumber, and radishes.
pita chips, pretzels, crackers, pita bread, chips, etc.
salad. Mediterranean, greek, garden; anything you want!
sandwiches and wraps

Tips for Making Roasted Garlic Hummus

The hummus will taste better if you roast your garlic before adding it!
If you are going to use raw (non-roasted) garlic, make sure you use 1-2 cloves instead of 1 bulb/head.
Try letting the hummus sit in the fridge for a day before eating it – the flavors will mellow out and blend together in that time.

That #1 secret for smooth, creamy hummus no one told you

It might seem a little overboard, but I promise it’s worth the effort! The secret to amazingly creamy hummus is removing the skin on your chickpeas. There are plenty of tutorials online, or you could just wing it! But I promise you, removing the chickpea skins will make all the difference.

FAQs

Can I use regular, raw garlic instead of roasted garlic?

For sure! It’ll taste a little different, but still yummy! You just have to make sure you reduce the garlic in this recipe to about 2 cloves instead of an entire bulb. Roasting the garlic MAJORLY reduces its bite and tang, so reducing the garlic is vital if you aren’t going to roast it.

Should you peel the skins off chickpeas?

Peeling the skin off of the chickpeas will make amazingly creamy hummus. However, I’ll admit it is extremely tedious, so often even I don’t do it. Leaving the skin on the chickpeas will just make for a rougher textured hummus, so if you don’t have a problem with that, then leave the chickpeas be!

How long will hummus last in the fridge?

This roasted garlic hummus, stored in an airtight container, will last about 5 days in the fridge.

Can I freeze hummus?

Absolutely! This hummus will last up to 3 months in the freezer. Thaw it overnight in the fridge and give it a stir before enjoying it.

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