Roasted Garlic Hummus

September 18, 2014

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Roasted Garlic Hummus is one of the best hummus recipes you’ll make! It has so much flavor and it’s the perfect dip for your favorite pita chips and veggies.

Roasted Garlic Hummus | Cooking Classy

Hummus is one of my go-to snacks and I’ve shared so many different ways to make it. One of my personal favorites is this version!

Roasted garlic is one of the best ingredients. I can eat those cloves like candy and it works wonders in this recipe!

Just be sure to plan ahead because it will take some time to roast the garlic in the oven.

Yum yum perfectly caramelized garlic meets creamy, lemony hummus. It’s a match meant to be!

Roasted Garlic Hummus | Cooking Classy

How to Make Roasted Garlic Hummus

  • Roast garlic in foil in oven. Let cool.
  • To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes.

  • Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 – 4 cloves of the garlic and add remaining (about 10 – 11) to food processor. Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 – 2 minutes longer.
  • Plate hummus, make indentation in center and add 1 – 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes. Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.

More Hummus Recipes You’ll Love!

Roasted Garlic Hummus | Cooking Classy

Roasted Garlic Hummus | Cooking Classy

5 from 4 votes

Roasted Garlic Hummus

Roasted Garlic Hummus is one of the best hummus recipes you'll make! It has so much flavor and it's the perfect dip for your favorite pita chips and veggies.
Servings: 5
Prep10 minutes
Cook40 minutes
Ready in: 50 minutes

Ingredients

  • 1 large head garlic
  • 2 1/2 Tbsp olive oil, divided
  • 1 (15 oz) can chick peas, drained
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 1/2 tsp salt, or to taste
  • 1/4 tsp ground cumin
  • 2 - 3 Tbsp water
  • Chopped fresh parsley and red pepper flakes, for garnish

Instructions

  • Preheat oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic.
  • Wrap foil up around garlic and roast 35 - 45 minutes until golden brown. Remove from oven and allow to cool.
  • To a food processor add chick peas, lemon juice, tahini, salt and cumin then pulse mixture 2 minutes. Scrape down sides and bottom of food processor, add remaining 2 Tbsp olive oil, set aside 3 - 4 cloves of the garlic and add remaining (about 10 - 11) to food processor.
  • Pulse 1 minute, then add water (I used 3 Tbsp but if you like it thicker you may want to use 2) and pulse 1 - 2 minutes longer.
  • Plate hummus, make indentation in center and add 1 - 2 Tbsp more olive oil to taste (optional), then chop remaining roasted garlic cloves and sprinkle over top, sprinkle with parsley and red pepper flakes.
  • Serve with fresh veggies or pita chips. Store in refrigerator in an airtight container.
Nutrition Facts
Roasted Garlic Hummus
Amount Per Serving
Calories 201 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 474mg21%
Potassium 196mg6%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin A 13IU0%
Vitamin C 6mg7%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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62 Comments

  • Shelly

    I love this recipe! I’m obsessed with roasted garlic right now. I tried others and tried peeling the chick peas to get to a smoother texture. You don’t need to do that with this one. It is by far the best hummus recipe I’ve tried. I’ve tried a lot. It was everything I was looking for – lemon and garlic balanced. I did use a whole lemon for juice because I wanted that extra bit of lemon. Thank you. Love it.

  • Tracie Thompson

    I’ve made this recipe roughly ten times. Most of those have been doubled. It’s always fantastic. I’ve begun adding 1/2 tsp of red pepper flakes to the recipe and topping the bowl with more red pepper flakes, olive oil, and a very healthy portion of fresh parsley (a demand from a Syrian physician I worked with for several years). This recipe ROCKS

  • Aaron

    Great recipe. I made a batch last night my wife and I polished off for dinner. I made a double batch today. The only change I made today was to add a clove of raw garlic chopped just yup give a little fresh garlic flavor. We will no longer be buying garluc hummus. This is so much tastier them anything you can buy.

  • Kim

    I’ve made your hummus a ton of times and it’s always a hit! How long does it last in the refrigerator? I’ve never had the issue yet bc it’s usually gone in one sitting, it just curious?

    • Pamela S

      I’ve used peanut butter instead of tahini and it’s almost the same.