Homemade Roasted Garlic Hummus elevates the classic hummus recipe to the next level and is so much better than store-bought. Made with roasted garlic, chickpeas, lemon juice, and tahini, this easy and wholesome dip is packed with crave-worthy flavors.
Lately, I have been on a serious hummus kick. I always love keeping a batch of homemade hummus in the fridge, so I’ve been experimenting with all sorts of tasty variations.! Not only is it easy to make, but it’s crazy versatile!
If you’re a garlic lover like me, then this Roasted Garlic Hummus recipe is guaranteed to become your new favorite version. This dish is made with roasted garlic, fresh lemon juice, tahini, chickpeas, and cumin. It’s creamy, savory, a little sweet, smoky, and incredibly flavorful. Get ready to be transported to hummus heaven.
This hummus recipe with garlic is ideal for serving as a snack alongside fresh veggies, crackers, pita chips, and pretzels. It also works great as a spread for veggie wraps and a topping for hummus grain bowls or salads. Seriously, it’s amazing.
Whip up a batch of Roasted Garlic Hummus and keep it in the fridge to enjoy with your meals all week long! Trust me, taking the extra time to make it homemade is always worth it! So much better than store-bought hummus.
Roasted Garlic Hummus is super simple to make and only requires a few key ingredients:
- Garlic: For this recipe, we use an entire head of garlic that will be roasted in the oven to absolute perfection. When garlic is roasted, it caramelizes into a much sweeter and richer flavor, without all the bite of raw garlic.
- Chickpeas (garbanzo beans): The base of almost any hummus recipe! You can use canned chickpeas or make your own at home from dried chickpeas.
- Lemon juice: When making hummus, it’s key to use freshly squeezed lemon juice. Store-bought lemon juice has a tendency to taste a bit stale and, quite frankly, sad. Fresh lemon juice will keep your hummus upbeat and delicious.
- Tahini: This nutty sesame seed paste is another staple of this classic dish. In addition to adding flavor and healthy fats, tahini also helps us achieve a super creamy consistency.
- Spices: I like to keep the spices simple to allow the flavors of the roasted garlic to really shine. All you need is salt and cumin, but feel free to add a pinch of cayenne for a little kick.
How to Make the Best Hummus
As with many foods, hummus is always better when it’s made from scratch, IMO. Here are a few tips and tricks to making the best homemade hummus:
- Softened chickpeas. When it comes to making a creamy batch of hummus, the softer your chickpeas the better. To ensure an extra creamy dip, you can cook your own chickpeas at home. Alternatively, try tossing your canned chickpeas into a saucepan. Then, cover them with water and add a dash of baking soda. Bring to a boil and after about 20 minutes, you will have perfectly softened chickpeas to drain and toss into your food processor.
- Remove the skins: If you want really smooth hummus, remove the skins from the chickpeas. Just rub them between a few paper towels or a kitchen towel and the skins will separate from the beans.
- Ice-cold water or ice cubes. Mixing a few tablespoons of ice-cold water into the mixture is an easy and effective way of ensuring it comes out nice and fluffy.
- Fresh lemon juice. To make the best-tasting hummus, make sure to always use fresh lemon juice. The store-bought kind doesn’t have the same fresh flavor, so the results won’t be quite as good.
- Olive oil. Don’t forget to drizzle about a tablespoon of olive oil into the food processor as it’s running. This will help to ensure that your mixture comes out perfectly creamy.
How to Make Hummus Without Tahini
While tahini is a key ingredient in almost any hummus recipe, there are a few substitutions you could make if you’re in a pinch. This ingredient adds a nutty flavor and a creamy consistency.
For similar results, try adding the nut butter of your choice. Peanut butter, almond butter, cashew butter, and sunflower seed butter all make good alternatives.
Ways to Garnish Roasted Garlic Hummus
Whether you’re serving this dip as a snack for the family or an appetizer at a dinner party, a little garnish is the perfect way to transform it into a show-stopper. If you need a little inspiration, here are some of my favorite ways to garnish hummus:
- Drizzle olive oil
- Crushed red pepper flakes
- Sesame seeds
- Whole roasted garlic cloves
- Cooked chickpeas or crispy chickpeas
- Chopped fresh herbs like parsley, cilantro, dill, or oregano
- Drizzle hot sauce or harissa
- A sprinkle of paprika, smoked paprika, cumin, or sumac
- Chopped olives
How to Store Homemade Hummus
Hummus is the ideal dish for meal-prepping because a) it is beyond versatile and b) it is seriously so easy to store. If you make a large batch early on in the week, you will have plenty left over to use for snacking, adding to wraps, topping off grain bowls, and dressing your salads.
To store leftover hummus, simply seal it up in an airtight storage bag or container. Then, you can store it in one of two ways:
- In the fridge for up to 4-5 days.
- In the freezer for up to 3 months.
Frequently Asked Questions
Below you will find the answers to some of the most frequently asked questions about this dish:
If you accidentally used too much liquid and your hummus ends up being a bit on the thinner side, don’t fret. For a thicker consistency, just go ahead and add some more tahini to the mix. Additionally, it will help to let the dish chill in the fridge for an hour or so before serving it.
Just about anything! You can enjoy this hummus with roasted garlic as a snack with fresh veggies, crackers, or pita chips. You can also use it as a spread on wraps and sandwiches or mix a dollop into your favorite grain bowls and salads.
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- 1 head garlic
- 1 lemon, juice (about ¼ cup)
- 1/4 cup tahini
- 15 oz canned chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp cumin
- 2 tbsp olive oil
- 2 tbsp ice cold water (more if needed to get a smooth consistency, or ice cubes)
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Make roasted garlic: Preheat the oven to 400 degrees. Peel and remove the papery outer layers of the garlic. Cut about ¼ inch from the top of the garlic head. Wrap the garlic head in foil and drizzle with olive oil. Close the foil. Bake for 30-40 minutes until the cloves are lightly browned and soft to the touch. Let cool.
To make the hummus: Add the tahini, lemon juice, and garlic to the good processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped. Add the chickpeas, salt, 4-6 roasted garlic cloves, and cumin to the food processor. Begin to process, scraping down the mixture as needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Adjust the amount of garlic in the recipe to match your tastes. Although the roasted garlic is significantly milder than raw garlic, it still packs a lot of garlic flavor. You van always add more, start with a few cloves to make sure its to your liking.
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