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overhead photo of roasted garlic hummus in shallow bowl, with 2 pita chips dipped into the bowl.
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4.72 from 25 votes

Easy Roasted Garlic Hummus

This homemade roasted garlic hummus recipe is creamy, light, and SO much better than store-bought!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Appetizer, Dip
Cuisine: Mediterranean, Middle Eastern
Keyword: appetizer recipe, easy dip
Servings: 4 servings
Author: The Chunky Chef

Ingredients

Roasted garlic

  • 1 large head fresh garlic
  • drizzle of olive oil
  • sprinkle of kosher salt and black pepper

Hummus

  • 15 oz can chickpeas drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini paste
  • 1/2 tsp minced fresh rosemary
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 2 Tbsp olive oil
  • 2 - 3 Tbsp water

Garnish

  • drizzle of olive oil
  • minced fresh parsley
  • minced roasted garlic
  • sprinkle of ground sumac, smoked paprika, or cayenne pepper

Instructions

Prepare

  • Preheat the oven to 400°F and place the oven rack in the middle position.
  • Peel the loose paper off the garlic, leaving the tight paper skins intact. Keep the whole head together; don't separate any of the cloves.
  • Using a sharp knife, slice off the top 1/2" of the whole head of garlic, or enough to expose the tops of the cloves.
  • Place garlic on a sheet of foil and drizzle the exposed cloves liberally with olive oil. Season with a sprinkle of salt, pepper.

Roast garlic

  • Wrap the foil up around the garlic loosely, then place the garlic in a baking dish and roast in the oven for 40 - 50 minutes.

Remove the cloves

  • To remove garlic from the paper cloves, just squeeze at the root end of the head, and the soft garlic should slide right out. Set aside.

Process

  • To a food processor, add drained chickpeas, lemon juice, tahini paste, rosemary, salt, and cumin. Pulse the food processor off and on for about a minute or so, until very smooth.
  • Scrape down the sides, then add about 3/4 of the roasted garlic (set the remainder aside to mince for a garnish). Pulse until well combined.
  • While the food processor is on, stream in the 2 Tbsp of olive oil.
  • Add the water, starting with about 2 Tbsp, adding more a little at a time until you get a consistency you're happy with. If your food processor has the ability to stream in liquids as it's running, definitely do that. Otherwise, you can add some water, process it, open the lid, check the consistency, and go from there. (3 Tbsp will yield a slightly thinner hummus, and 2 Tbsp will yield a slightly thicker hummus).
  • Pulse until desired texture is reached.

Serve

  • To serve, place hummus in a dish, and use a spoon (or whatever you’re using as dippers) to make an indented swirl in the hummus, swirling towards the center. Drizzle olive oil into the swirl, then top with the remaining roasted garlic cloves (minced), and a sprinkle of ground sumac and parsley.

Notes

  1. Recipe adapted from Cooking Classy
  2. Recipe makes approximately 1.5 - 2 cups, but can easily be doubled if you need more.
  3. Garlic can be roasted ahead of time to significantly cut down on the time needed to make this hummus.