Make perfectly creamy Roasted Garlic Hummus with this simple recipe! Roast garlic in the oven and then blend into a basic creamy hummus.
Make-ahead
Beginner-friendly
You’ll Learn: How to batch, store, and reheat for meal prep
Worth It: You control the texture, spice, and flavor intensity
Bonus: Easy to tailor and customize
Why You’ll Love This Recipe
- Nothing beats homemade – There are lots of roasted garlic hummus options at the grocery store, but there is really something special about making your own at home. You can alter the recipe and really make it exactly how you like.
- Garlic for the win – The deep flavor of the roasted garlic really comes through in this recipe. Squeeze the whole roasted garlic cloves into the mixture for extra garlic flavor.
- Perfect for parties – It’s super smooth and creamy, easy to make, and garlic hummus goes with so many different things. I love serving this homemade hummus as a snack or appetizer with veggies and pita for dipping.
What does baking Soda do to chickpeas?
Chickpeas, also known as garbanzo beans, are in the legume family. Sometimes legumes are a little tough and need extra help softening up. The baking soda helps this process tremendously!
Simmering the chickpeas in the baking soda water, even if they are canned, will make an even creamier and delicious hummus.
Where Does Hummus Originate from?
Hummus is traditionally known to come from the Middle East, though there is some argument that it’s routes are Greek as well. Chickpeas are abundant in the Middle East and therefore hummus is quite popular there.
The word hummus directly translates to “chickpea” in Arabic! The earliest mentions of hummus actually come from Egypt in the 13th century.
serving Suggestions
Garlic hummus can be used in any way you’d use normal hummus. I like to garnish it with extra virgin olive oil, toasted sesame seeds, and a sprinkle of smoked paprika.
I also like to use this garlic roasted hummus as a condiment on a sandwich or a wrap.
It’s great to take to parties as an appetizer! I always serve it at parties with soft, fluffy pita bread, crackers and fresh veggies like cucumbers or carrots. It’s great alongside any of your favorite appetizers, like mini pretzel dogs, bang bang shrimp dip, easy spinach dip, or some buffalo chicken bites.
Ingredients
- Whole heads of fresh garlic – I used three heads, but you can adjust to your taste as needed
- Canned chickpeas – chickpeas are the base of the hummus
- Baking soda – baking soda will soften the chickpeas
- Lemon juice – fresh squeezed lemon juice adds some acidity and brightness to your hummus
- Tahini – tahini is made from ground sesame and provides the classic hummus flavor
- Ice cold water – cold water will make the hummus extra creamy and fluffy
- Olive oil – I use extra virgin olive oil for this hummus
- Kosher salt, ground cumin, garlic powder, smoked paprika – this spice blend adds a great smoky depth of flavor
Ingredient Substitutions
This easy roasted garlic hummus is already vegan and gluten-free, so it’s great for anyone to enjoy!
I highly recommend keeping the base of this recipe consistent for the best texture, but you can change up the flavors any way you would like! Instead of garlic, you could mix in roasted red peppers to make a red pepper hummus.
You can also substitute any spices you would like in your dip. Sumac is a great addition. You could also add cayenne for heat, onion powder for more flavor, anything you would like. I also love to top it with a bit of crushed red pepper, toasted pine nuts, or a bit of parsley.
How to make
Step 1: Roast the Garlic
To begin, preheat the oven to 400F. Trim the tops off the garlic heads and drizzle with olive oil.
Season the whole heads of garlic with salt. Wrap each raw garlic head tightly with aluminum or tin foil. Place them on a baking sheet and roast for about 45 minutes.
Step 2: Prepare the Chickpeas
Then, drain and rinse the 15 oz cans of chickpeas. Place them in a pot of water with 1 tsp baking soda and bring to a boil.
Reduce to a simmer and simmer 15 minutes to allow the chickpeas to soak in the baking soda. Finally, remove the pot from the heat.
Step 3: Blend the hummus
Then, drain the chickpeas once more and add them to either a food processor bowl or a high speed blender. Add in the lemon juice, tahini, olive oil, salt, cumin, garlic powder, and smoked paprika.
Once the garlic is done roasting, remove from the oven and allow to cool slightly. Squeeze the garlic out of the heads and peels and place with the rest of the ingredients.
Run the food processor or blender and blend until almost fully combined.
Step 4: Add in the Ice water
Then, with the food processor/blender running, add in the ice water and blend until the hummus is a smooth, fluffy, creamy consistency.
Finally, serve the roasted garlic hummus with pita chips and veggies or spread it on your favorite Mediterranean themed sandwich or wrap!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Check out these other vegetarian appetizers
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Roasted Garlic Hummus
Ingredients
- 1-2 heads of garlic 3 heads if you like it extra garlicky
- 2 cans of chickpeas
- 1 tsp baking soda
- 3 tbsp lemon juice
- 1/4 cup tahini
- 1/4 cup ice cold water
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
Instructions
- Preheat oven to 400F. Trim the tops off of the heads of garlic and drizzle with olive oil and season with salt. Wrap each head of garlic tightly in tinfoil, place on a baking sheet and roast at 400F for 45 mins.
- While the garlic roasts, drain and rinse chickpeas. Place in a pot with water and 1 tsp of baking soda. Bring the water to a boil and then reduce to a simmer.
- Drain and rinse chickpeas again and pace in a food processor or high speed blender along with lemon juice, tahini, olive oil, salt, cumin, garlic powder, and smoked paprika.
- When the garlic is roasted, remove from oven and allow to cool slightly. Squeeze roasted garlic cloves into the food processor with the other ingredients and blend.
- Blend until almost fully combined, then with the food processor running, pour ice cold water into the top. Blend until smooth and fluffy. Serve with veggies and pita chips!
Recipe Notes
- The number of garlic heads you use will determine how garlicky this hummus is. If you aren’t sure what you would like, start with just 1.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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