Roasted Garlic Hummus is a simple, healthy snack that’s rich, smooth, and full of flavor. Creamy chickpeas combined with sweet, savory roasted garlic create a deliciously balanced dip.
This recipe uses two heads of roasted garlic. If you need instructions for roasting garlic, refer to the How to Roast Garlic method before you begin. Roasting a couple of heads at once is handy—extra roasted garlic freezes well and can be used later.
Why Make This Recipe
- Easy: Made with canned chickpeas—no soaking or long prep required.
- Great Texture: This method yields a creamy, non-chalky hummus.
- Make-Ahead: Prepare ahead of time and keep chilled for parties or snacks.
- Flavor: Roasted garlic gives a deep, mellow garlic flavor that elevates the hummus.
Ingredients
- Chickpeas: 1 can low-sodium chickpeas, drained and rinsed (use regular canned or cooked dried chickpeas if preferred).
- Roasted Garlic: 2 heads roasted garlic (reserve a few cloves for garnish).
- Tahini: 1/4 cup tahini. Stir well before measuring—consistency varies by brand and will affect how much liquid you need.
- Lemon Juice: 3 tablespoons fresh lemon juice, plus more to taste.
- Cumin: 1/4 teaspoon ground cumin.
- Olive Oil: 3 tablespoons extra-virgin olive oil.
- Ice Water: 1 to 3 tablespoons to adjust consistency.
- Kosher Salt: 1 teaspoon, plus more to taste.
- Freshly Ground Black Pepper: to taste.
- Chopped Parsley: 1 tablespoon for garnish.
Step-by-Step Instructions
If your garlic isn’t roasted yet, roast two heads using your preferred method. Squeeze a few cloves from one head to reserve for garnish and squeeze the remaining roasted garlic into the bowl of a food processor.
Add the drained chickpeas, tahini, lemon juice, cumin, and olive oil to the food processor.
Process until smooth, stopping to scrape down the sides as needed.
Add ice water, one tablespoon at a time, until you reach your desired consistency. Blend in kosher salt, then taste and adjust salt, pepper, and lemon juice as needed.
Transfer to a serving bowl and garnish with chopped parsley, a drizzle of olive oil, and the reserved roasted garlic cloves if desired.
Recipe FAQs for Roasted Garlic Hummus
Keep hummus in an airtight container in the refrigerator for up to one week.
You can freeze hummus for up to two months. Thawed hummus may be slightly grainy—re-blend in a food processor and add a splash of water if needed to restore creaminess.
Slowly add liquid (ice water or reserved aquafaba from the chickpea can) one tablespoon at a time while blending until the texture loosens to your liking.
Expert Tips
Homemade roasted garlic hummus allows you to control the flavors. For heat, add crushed red pepper flakes or a pinch of cayenne. Brighten the dip with extra lemon juice or top it with sumac or smoked paprika for a smoky note. For crunch, sprinkle with crispy roasted chickpeas.
Serve with pita chips, crackers, or an assortment of fresh vegetables—carrot sticks, cucumber, bell pepper, celery, radishes, or cherry tomatoes are all great choices. This hummus is naturally vegan and gluten-free, making it a crowd-pleasing option for diverse diets.
Beyond dipping, use hummus as a sandwich spread, a protein boost in grain bowls, or thin it with lemon juice and olive oil for a creamy salad dressing.
Other Mediterranean Recipes
If you enjoy Mediterranean flavors, try other recipes that pair well with hummus and share similar ingredients and techniques.
Mediterranean Cucumber Tomato Salad-
Chickpea Tuna Salad
-
Sumac Dressing
-
Eggplant Bruschetta
We’d love your feedback. If you try this Roasted Garlic Hummus, please rate it and leave a comment—your input helps improve the recipe.
Recipe
Roasted Garlic Hummus
Chef Molly Pisula
Ingredients
- 1 can low-sodium chickpeas, drained and rinsed
- 2 heads roasted garlic
- 1/4 cup tahini
- 3 tablespoons lemon juice, plus more to taste
- 1/4 teaspoon cumin
- 3 tablespoons olive oil
- 1–3 tablespoons ice water
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped parsley, to garnish
Instructions
- If needed, roast garlic first. Reserve a few roasted cloves for garnish.
- Squeeze the remaining roasted garlic into a food processor.
- Add the chickpeas, tahini, lemon juice, cumin, and olive oil. Process until smooth, scraping down the bowl as necessary.
- Add ice water, one tablespoon at a time, until the hummus reaches your desired consistency. Blend in salt and pepper.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice.
- Garnish with chopped parsley, a drizzle of olive oil, and reserved garlic cloves. Serve chilled or at room temperature.
Notes
How to Store: Refrigerate in an airtight container for up to one week. Freeze up to two months; re-blend after thawing if texture separates, adding a splash of water if needed.
Tips: Add heat with red pepper flakes or cayenne, brighten with more lemon, or finish with sumac or smoked paprika for different flavor profiles.
Nutrition
Calories: 214 kcal • Carbohydrates: 19 g • Protein: 7 g • Fat: 13 g • Sodium: 418 mg • Fiber: 4 g • Sugar: 3 g
Instagram Users: If you make this hummus, tag @vanillabeancuisine or use #vanillabeancuisine to share your results—we’d love to see them!
Cooking healthy, seasonal meals is my passion. Trained as a French pastry chef and with years of experience as a personal chef, I develop recipes that are flavorful, approachable, and family-friendly.