Name: Homemade 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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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

Yield: 12 Servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Hummus is a simple appetizer to make and this roasted garlic hummus makes a great appetizer for the fall, or anytime!

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.