If you like classic homemade hummus, this roasted garlic hummus is kicked up a couple notches. Creamy. Sweet. Smoky. And, just a touch spicy.
Another day, another hummus dip, y’all!
This time, cooked chickpeas—skins removed for a smooth dip—share the glory with two heads of garlic.
If you have any Mediterranean blood in you, garlic probably doesn’t scare you. But if you just screamed, that’s a lot of garlic!! Hear me out.
Once roasted, garlic’s irritating pungency is replaced with a rich, sweet, and smoky flavor. And here, it lends it’s glorious flavor to the neutral-tasting chickpeas. Add in earthy tahini, and a little zing from sumac and za’atar…Heaven!
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. Not feeling it? Be the daredevil who could care less, and just leave the chickpea skins on (case in point, my roasted red pepper hummus.) You’ll have a rougher, more rustic dip. Delicious, still.
Roasted Garlic Hummus
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Prep Time: 5 mins -
Cook Time: 40 mins
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Total Time: 45 minutes
Print Recipe
Pin RecipeDescription
BEST Roasted Garlic Hummus dip! The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smokey, with just enough zing. Top it with toasted pine nuts and feta for glorious party presentation!
Ingredients
- 2 heads garlic
- Private Reserve Greek extra virgin olive oil
- 2 1/2 cup cooked chickpeas (or from canned), skins removed, if possible
- 4 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp water, more as needed
- Salt
- 1 tsp sumac
- 1/2 tsp cayenne pepper, optional
- 1 tsp za’atar spice
- 3 tbsp chopped fresh parsley, for garnish
- Toasted pine nuts, for garnish
- Crumbled feta cheese, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch from top. Place the garlic cloves each in a piece of foil that’s large enough to wrap around. Lightly drizzle with olive oil. Close the foil up. Bake in heated oven for 40 minutes or until the garlic is very soft. Remove from heat and let cool briefly, then separate the cloves and peel.
- In the bowl of a food processor, fitted with a blade, place the roasted garlic, chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac and cayenne. Blend until smooth. Be sure to add a little more water as needed, until you achieve desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Spread the roasted garlic hummus in a bowl. Add a generous drizzle of quality extra virgin olive oil. Top with za’atar spice, and if you like, parsley, toasted pine nuts, and crumbled feta.
- Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!
Notes
- 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.
- SAVE!! Try our Ultimate Mediterranean Spice Bundle! Or create your own 6-pack from our all-natural and organic spice collections!
More Recipes to Try
Mediterranean Roasted Tomato “Nachos”
Mediterranean Bean Soup Recipe with Tomato Pesto
Pat says
Hi Suzy
If I make this, how long will it keep in the fridge? Thank you for shearing the recipe.
Suzy Karadsheh says
Hi Pat! So so sorry I just saw your question…I’m not always able to get to comments immediately. Because of the citrus and roasted garlic in this, ideally you would make it the day you serve it…a few hours earlier if you like. One evening before is fine as well, and keep in tight lid container in fridge (don’t garnish until ready to serve).
Pam Addoms says
Hi
I am always cofused when people just call for tahini. Do they mean tahini paste or the tahini sace??
I love your recipies and have made quite a few. Delicioys! Thank you for sharing these? Pam Addoms
Suzy Karadsheh says
Hi Pam, great question. When a recipe calls for tahini like we have here, it is calling for tahini paste (directly from the jar). I will typically add the word “Sauce” when I mean for you to add tahini sauce that’s been prepared with citrus etc. as a sauce to accompany a dish. That would be this tahini sauce recipe: https://www.themediterraneandish.com/tahini-sauce-recipe-how-to-make-tahini/
Pam Addoms says
Thank you so much for getting back to me. I really enjoy your recipies!
★★★★★
Suzy Karadsheh says
My pleasure!
Maureen says
I made my dried chickpeas in my Instant Pot while the garlic cooked. Then I followed the recipe to the letter. It is amazing! I make a lot of hummus from scratch. I love this one with the roasted garlic and feta. Thank you!
★★★★★
Suzy Karadsheh says
Maureen, that’s brilliant! Thanks so much for sharing! I have yet to buy an Instant Pot. Seems like a good use for it!
Mie S says
Never knew how easy it is to make it! I am definitely going to make my own hummus! But removing the chick pea skin sounds pretty tricky… What is the easiest way to remove the skin??
Suzy Karadsheh says
Hey, Mie! You can see the step for removing the skins in this traditional homemade hummus tutorial: https://www.themediterraneandish.com/how-to-make-hummus/
Enjoy!
Karen says
I can’t believe I never make my own hummus! I love the idea of extra garlic bc I can’t get enough. Who needs cheese dip for the super bowl? I want hummus!
★★★★★
Suzy Karadsheh says
Lol! Garlic for the win!
Rebecca says
Gotta love hummus!
Suzy Karadsheh says
Absolutely!
Lisa says
Ok, you definitely need to be my neighbor. If you have hummus, I will always bring the wine! This looks incredible!
★★★★★
Suzy Karadsheh says
Sounds like a party to me!
Amy says
I could snack on this all day long! I love the garlic flavors!
★★★★★
Suzy Karadsheh says
I’m so with ya!
sue | theviewfromgreatisland says
This looks heavenly, I can smell all that roasted garlic now!
Suzy Karadsheh says
Smells so good!