Creamy Roasted Garlic Hummus

Most store-bought hummus is fine, but once you’ve made it from scratch, you won’t go back. This version uses roasted garlic instead of raw, which gives the hummus a mellow, sweet, slightly nutty flavor without any sharp bite. It takes a little more time than opening a container, but the result is a smooth, rich hummus you actually made yourself. This Creamy Roasted Garlic Hummus yields about 2 cups.

I almost always have homemade hummus in the refrigerator to snack on. This recipe is one I make on repeat, and I usually have to double-batch the recipe as I rarely have enough left-over for our lunches! With its creamy texture, and soft garlic flavor, I hope it’s one you will make on repeat as well!

Key Ingredients and Equipment

See recipe card for full list of ingredients with measurements.

• Garlic bulb – see note below
• Chickpeas (garbanzo beans)
• Tahini
• Lemon juice – freshly squeezed for fresh flavor.
• Olive oil
• Seasonings
• Food Processor or high-powered blender

A Few Notes Before You Start

Garlic size matters. A larger garlic head means a more prominent roasted garlic flavor. If you prefer something milder, use a smaller head of garlic. Since this recipe is all about the garlic, I say the bigger the better!

The one step that makes a real difference. After rinsing your chickpeas, take a few minutes to slip off the papery skins. Just give each bean a gentle squeeze and the sheath slides right off. It is a little tedious, but it is what makes the texture genuinely creamy instead of grainy. (This same tip applies to all of the hummus recipes that use chick peas here on Hungry Dane Kitchen.)

How to Make Roasted Garlic Hummus

1. Roast the garlic: (Estimated preparation time: 5 minutes; cook time: 45-50 minutes; cooling time: 15 minutes) Preheat your oven to 400°F. Peel away any loose outer skin from the garlic head, then slice off the top about a ¼-inch to expose the cloves. Place the head cut-side up on a piece of foil, drizzle with a teaspoon of olive oil, and wrap loosely, leaving a small opening at the top. Set on a baking sheet and roast for 45 to 50 minutes, until the tips are golden and the cloves are soft. Remove from the oven and let cool completely.
2. Prep the chickpeas: (Estimated time: 5 minutes) While the garlic roasts, drain and rinse the chickpeas in a colander. Give them a good shake to help loosen the skins. Then slip off as many skins as you can. The more you remove, the creamier your hummus.
3. Blend: (Estimated time: 5 minutes) Once the garlic has cooled, squeeze the bulb to pop the roasted cloves out. Add the chickpeas to a food processor and blend until finely chopped. Add the roasted garlic, tahini, lemon juice, cumin, and salt. While the food processor is running, pour the olive oil through the shoot. Blend until smooth and creamy. If using a blender add olive oil with the garlic and other ingredients, and blend until smooth. Taste and adjust seasoning as needed.

Storage

Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. When ready to use, give it a quick stir before serving, and a small drizzle of olive oil on top if desired.

Serving Suggestions

• Spoon into a shallow bowl, drizzle with a little olive oil, and add a pinch of smoked paprika or cumin if you like. From there, it goes with just about anything you have on hand.
• For dipping: Warm pita bread or pita chips are the classic choice. Sliced cucumbers, carrots, bell pepper strips, and celery all work great and keep things light.
• As part of a meal: Spread it on a wrap with roasted vegetables and greens. Use it as a base for a grain bowl with quinoa or farro and whatever vegetables you have on hand for a quick, filling weeknight dinner. It also works as a sandwich spread in place of mayo or mustard.
• For snacking or entertaining: Set it out with a simple veggie platter and crackers. It is the kind of thing that looks like you put in more effort than you did.
• Or make a dressing, such as using it in the Creamy Hummus Salad Dressing recipe. It’s a super fun and creative way to use up any left-over hummus.
  
  
  
  

Love Hummus? Try These Next

If you love hummus, here are a few other versions worth keeping in your rotation:

Smoky Pumpkin Hummus uses the same chickpea base with pumpkin puree and smoked paprika for a savory, slightly smoky twist. Great in the fall, but good any time of year.

Roasted Beet Hummus is earthy, naturally sweet, and a beautiful deep pink. It is surprisingly simple and a great way to sneak more vegetables into your day.

White Bean and Fresh Thyme Dip swaps chickpeas for cannellini beans and uses fresh thyme and garlic for a lighter, herb-forward flavor. If you grow your own herbs, this one is a perfect use for them.

This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen. 

If you make this recipe I would love it if you left a review below and tag me on Instagram!