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creamy roasted garlic hummus

Roasted Garlic Hummus

Creamy, smooth, and packed with rich roasted garlic flavor, this homemade hummus is easy to make and way better than anything from the store. It’s perfect for dipping, spreading, or scooping.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Dip, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 head of garlic
  • 1 tablespoon olive oil for roasting
  • 1 can 15 oz chickpeas, drained and rinsed
  • ¼ cup tahini
  • Juice of 1 lemon
  • 3 tablespoons olive oil for blending
  • 1 –3 tablespoons cold water adjust as needed
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin optional

Method
 

Roast the garlic
  1. Cut the top off a whole garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40 minutes. Let it cool.
Prep the chickpeas
  1. Drain and rinse the chickpeas. Optional: peel the skins for extra smooth texture.
Squeeze out the garlic
  1. Once cooled, gently squeeze the roasted garlic cloves out of the skin.
Blend the hummus
  1. In a food processor, add roasted garlic, chickpeas, tahini, lemon juice, olive oil, and salt. Blend until mostly smooth.
Adjust texture
  1. Add cold water a tablespoon at a time while blending until creamy and smooth. Taste and adjust salt or lemon if needed.
Serve
  1. Scoop into a bowl, drizzle with olive oil, and sprinkle with optional toppings like paprika, pine nuts, or fresh parsley.

Notes

  • You can skip tahini if needed — it’ll still taste great.
  • If you want an extra-smooth texture, peel your chickpeas before blending.
  • Leftovers can be stored in the fridge for up to 5–7 days in a sealed container.
  • Try adding a bit of smoked paprika or roasted red pepper if you want to mix things up.