This roasted garlic hummus is everything you want in a delicious dip! It’s creamy, earthy, and bursting with flavor! It starts with roasting whole garlic bulbs until they have a sweet garlic flavor then the garlic cloves are blended with chickpeas, lemon juice, tahini, and seasonings until its smooth. It’s the perfect party dip or for any day of the week. It’s just the best hummus ever!
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If you love garlic, this is your lucky day! Roasted garlic is absolutely delicious! And it’s good with so many things, including in hummus. Try spreading roasted garlic cloves on a toasted baguette. Perfection! It sounds and looks so fancy, but it’s super easy!
How to roast garlic
It’s so easy! You’ll want 2-3 whole garlic bulbs. Cut the tops off to expose the cloves and remove any loose garlic bulb husk. Drizzle some olive oil over each bulb and add salt and pepper to taste. Wrap all the bubs together in foil and bake at 350ºF for 1 hour. That’s it! Let it cool and the garlic cloves squeeze out so effortlessly. You’ll want to start adding roasted garlic to everything!
What you’ll need:
Other than roasting the garlic, this hummus dip comes together in 10 minutes!
- Garlic! Two large bulbs or 3 smaller bulbs, or to taste, if you just want a hint of garlic, add only 1 bulb.
- Olive oil
- Tahini– a yummy paste made from ground sesame seeds.
- Canned chickpeas– or you can use dried chickpeas, just make sure to cook them first.
- Fresh lemon juice
- Seasonings– cumin, salt and pepper. I shake paprika over the finished dip, but you could add it into the recipe if you’d prefer.
- Topping ideas– extra drizzle of olive oil, smoked paprika, toasted pine nuts for some crunch, chopped parsley, mint, or dill
- Food processor– I love this one by Kitchen Aid
- Serve with pita or naan bread, pita chips, crackers, or veggie sticks
Roasted Garlic Hummus
- 1 Food Processor
- 2 Garlic bulbs
- 4 tbsp olive oil + more for drizzling
- 15 ounce can chickpeas, drained and rinsed
- 1/3 cup tahini
- 1 tsp cumin
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, more to taste
- 1 lemon juiced
- 1/4 cup very cold water
- Preheat oven to 350ºF
- Cut about 1/2 inch of the tops off of the garlic bulbs. Enough to expose the garlic cloves. Remove any lose garlic bulb husk. Place the bulbs cut side up inside a large piece of foil. Drizzle with 1 tablespoon olive oil and salt and pepper to taste. Wrap the garlic bulbs completely inside the foil and bake in the oven for 1 hour. Remove from the oven and let cool completely.
- Drizzle with 1 tablespoon olive oil and salt and pepper to taste. Wrap the garlic bulbs completely inside the foil, place on a sheet pan and bake in the oven for 1 hour. Remove from the oven and let cool completely.
- When cool, squeeze the garlic cloves out of the bulb husk into a food processor.
- To the food processor add in the drained and rinsed chickpeas, tahini, juice of 1 lemon, the salt, pepper, cumin, 3 tablespoons of olive oil and the cold water. Run the food processor for 4 minutes until the hummus is creamy.
- At this point taste the hummus. If it's too thick add more cold water, a tablespoon at a time and pulse the food processor until you reach your desired consistency. Add more salt, pepper, cumin or lemon juice to taste.
- Spoon into a bowl and top with a drizzle of olive oil. Other topping options: Chopped fresh parsley, dill or mint, toasted pine nuts, smoked paprika.
- Serve with pita bread, chips, or veggies.
- Did you make this recipe? Leave us a comment below!