The Best Roasted Garlic Hummus (2024)

I originally shared this Roasted Garlic Hummus on March 11, 2013. I have slightly the text and added new images today.

Why We Love Roasted Garlic Hummus

In my mind, garlic is to hummus as parsley is to tabbouleh! Meaning, it wouldn’t be hummus without the garlic! And this roasted garlic hummus is no exception. This recipe has two whole heads of roasted garlic added to it, so it is a true garlic-lovers hummus.

Ingredient Notes

• 2 Whole Heads of Garlic: This sounds like a lot, but the roasting process will mellow the flavors.
• Extra-virgin olive oil: Use a high quality evoo if you have it because the flavor will really stand out.
• Canned chickpeas: I used canned chickpeas for this recipe, but making chickpeas from dried beans is great too. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.
• Fresh lemon juice: You’ll want the juice from about 1 juicy large lemon.
• Sesame tahini paste: Find this in the international isle with middle eastern ingredients. Make sure to stir it well as the oil may separate. Keep refrigerated once opened.
• Salt: To season. Make sure to use regular granulated table salt. Kosher salt can be subbed, but double the amount if using Diamond Crystal brand.
• Optional garnishes: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

How to Make Roasted Garlic Hummus

Step 1: Roast Garlic

Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

• To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove them.
• Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.
• Place the garlic root end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browned and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.
• Allow the garlic to cool, then squeeze the garlic out of the skins. (PHOTO 1)

Step 2: Puree The Roasted Garlic and Hummus Ingredients

Combine all of the ingredients in your food processor with the steel blade attachment. (PHOTO 2). Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

Serving Suggestions

• Traditionally hummus is served sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.
• If you cannot find sumac you can use a little paprika instead.
• You can also top this with crispy roasted chickpeas, everything bagel seasoning or a little ground cumin.
• Serve with fresh raw vegetables like carrots, peppers, celery and cucumbers.
• Serve with pita chips or fresh warm pita bread.
• Offer gluten-free crackers for a gluten-free alternative to pita.

Storage and Make Ahead

Keep in an air-tight container up to 5 days.

Hummus can be frozen, but it can be a little gritty once it is thawed. Once it is thawed, add it back to the food processor and process with a couple tablespoons of warm water to loosen it up and make it creamy again.

More Homemade Hummus Recipes

• This Roasted Red Pepper Hummus is better than store-bought!
• Believe it or not this Cauliflower Hummus doesn’t have any chickpeas in it, but it tastes just like regular hummus!
• This is totally non-traditional but amazing: Black Bean Hummus.
• This Edamame Hummus is a great snacking dip or spread.