Roasted Garlic Hummus

You will love this roasted garlic hummus—creamy, sweet, and smoky. And just a touch spicy.

My Not-So-Traditional Hummus Secret: Roasted Garlic

Another day, another hummus dip, y’all! My roasted garlic hummus is easy and loaded with two heads of roasted garlic! If you have any Mediterranean blood in you, as I do, garlic probably doesn’t scare you. But if you just screamed, “That’s a lot of garlic!” Hear me out.

Do not fear the garlic! Once roasted, garlic’s pungency is replaced with a rich, sweet, and smoky flavor. And here, it lends its glorious flavor to the neutral-tasting chickpeas. Add in earthy tahini, and a little zing from sumac and za’atar…Heaven!

I perfected my hummus skills under the guidance of my mother-in-law, who ran a Mediterranean restaurant for many years and made countless batches of classic hummus. She keeps things pretty traditional, but I have to go the extra mile, so I garnish mine with additional roasted garlic cloves, toasted pine nuts, parsley, and feta. It’s a show-stopping way to start a party. Just serve with homemade pita, veggies, or pita chips.

Roasted Garlic Hummus Ingredients

• Garlic is the star of the show! I use 2 whole heads of garlic and roast them in the oven to soften the intensity and give this hummus recipe a little depth.
• Extra Virgin Olive Oil: I use it to roast the garlic and drizzle it over the top. I always go for quality EVOO since it’s a flavor component in the recipe.
• Chickpeas: To make things easy, I use canned chickpeas for this recipe. For ultra-creamy hummus, you’ll want to rub the chickpeas together under running water to remove the skins. If you don’t mind a little texture, you can skip this step. If you make chickpeas from scratch, you’ll need 2 1/2 cups.
• Tahini: I’ve said this before, and I will say it again. If you’re going to make hummus of any kind it must have tahini, and you want one with a nutty, not bitter flavor. My favorite is Soom.
• Lemon juice brightens, balances, and lifts the rich flavors of the hummus.
• Seasonings: I add Sumac, a spice that adds a little color and a slightly sour flavor, cayenne for heat, and Za’atar, a Middle Eastern spice blend for complexity.
• Topping: I like to dress up my hummus a little bit. You don’t have to, but I think the combination of minced parsley, toasted pine nuts, and salty feta cheese elevates what is otherwise a humble bean dip.

How to Make Roasted Garlic Hummus

• Preheat oven to 400°F and fit your food processor with the S-blade.
• Roast the garlic: Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch off the top of the head of garlic. Set each head of garlic in a piece of foil large enough to encase it. Lightly drizzle the sliced part of the garlic with olive oil. Close the foil up. Place in the oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly. Once cool squeeze the roasted garlic out of the paper husks into the bowl of the food processor.
• Process the hummus: To the bowl of a food processor, add the chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac, and cayenne. Blend until smooth. Be sure to add water 1 tablespoon at a time, until you achieve the desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
• Serve: Spread the roasted garlic hummus in a bowl. Add a generous drizzle of extra virgin olive oil. Top with za’atar, and if you like, parsley, toasted pine nuts, and crumbled feta. Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!

Tips and Tricks for Perfect Hummus

• Peel Your Chickpeas: Now, removing the chickpea skins, as I do in this tutorial, may seem a little persnickety. It’s the way to go if you want a silky-smooth roasted garlic hummus.
• Go rustic: Not feeling it? Be the daredevil who couldn’t care less and just leave the chickpea skins on (case in point, my roasted red pepper hummus.) You’ll have a more textured, rustic dip. Delicious, still.
• Roast a big batch of garlic: One awesome tip that saves a ton of time, especially if you love roasted garlic and plan to use it to jazz up salads, dips, or sandwich spreads. Roast a bunch of garlic in advance and store it so it’s ready for use. Check out my post How to Roast Garlic for all the details.
• To store: Roasted garlic hummus will last for up to 4 days in the fridge. Feel free to make it a day ahead of when you want to serve it, cover tightly, and keep it in the fridge until it’s party time. Garnish right before serving.

Ways to Serve with Roasted Garlic Hummus

A lot of people only think of hummus as a dip, and it is. You can certainly include it as part of a mezze with other Mediterranean sides, but you can also use it as a base for grilled meat or a spread for your favorite sandwich. I even make hummus breakfast bowls.

More Hummus Recipes

When it comes to hummus, I’m open to being creative. I have added everything from peppers to carrots, and I’ve even topped it with meatballs and made a layered hummus dip. Here are a few of my favorite variations on classic hummus.

• Roasted Red Pepper Hummus
• Avocado Hummus
• Roasted Carrot Hummus
• Beet Hummus
• Pumpkin Hummus

4.86 from 14 votes

Roasted Garlic Hummus

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Add As A Trusted Google Source Suzy Karadsheh

The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smoky, with just enough zing. Top it with toasted pine nuts and feta for a glorious party presentation!

Prep – 10 minutes mins

Cook – 40 minutes mins

Total – 50 minutes mins

Cuisine:

Mediterranean

Serves – 6

Course:

Appetizer

Ingredients

  

1x2x3x

• ▢ 2 heads garlic
• ▢ Private Reserve Greek extra virgin olive oil
• ▢ 2 (15-ounce) cans chickpeas, drained. Skins removed, if desired or 2 1/2 cups cooked chickpeas.
• ▢ 1/4 cup tahini
• ▢ 3 tablespoons fresh lemon juice
• ▢ 2 tablespoons water, more as needed
• ▢ salt
• ▢ 1 teaspoon sumac
• ▢ 1/2 teaspoon cayenne pepper, optional
• ▢ 1 teaspoon za’atar spice
• ▢ 3 tablespoons chopped fresh parsley, for garnish
• ▢ toasted pine nuts, for garnish
• ▢ crumbled feta cheese, for garnish

Instructions

 

• Preheat oven to 400°F and fit your food processor with the S-blade.
• Roast the garlic: Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch off the top of the head of garlic. Set each head of garlic in a piece of foil large enough to encase it. Lightly drizzle the sliced part of the garlic with olive oil. Close the foil up. Place in the oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly. Once cool squeeze the roasted garlic out of the paper husks into the bowl of the food processor.
• Process the hummus: To the bowl of a food processor, add the chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac, and cayenne. Blend until smooth. Be sure to add water 1 tablespoon at a time, until you achieve the desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
• Serve: Spread the roasted garlic hummus in a bowl. Add a generous drizzle of extra virgin olive oil. Top with za'atar, and if you like, parsley, toasted pine nuts, and crumbled feta. Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!

Video

Notes

• To roast a lot of garlic at once and store it for daily use, see this post for complete instructions.
• Recommended for this Recipe Our Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). And from our all-natural spice collection ground sumac and za’atar spice blend.

Nutrition

Calories: 176.1kcalCarbohydrates: 22.1gProtein: 8gFat: 7.1gSaturated Fat: 0.9gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 2.4gSodium: 10mgPotassium: 272.3mgFiber: 5.9gSugar: 3.5gVitamin A: 269.9IUVitamin C: 7.4mgCalcium: 56.1mgIron: 2.8mg

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