This post may contain affiliate links. Please read our disclosure policy.
This Roasted Garlic Hummus is creamy, smooth, and packed with rich, mellow garlic flavor. It’s easy to make with pantry staples and tastes so much better than store-bought.
If you love homemade hummus, be sure to try our Roasted Red Pepper Hummus Recipe or High-Protein Hummus next.
Why you’ll love it
Homemade hummus is one of those recipes that’s almost too easy not to make. It comes together in just minutes, costs less than buying it at the store, and you can adjust the flavor exactly how you like it. This roasted garlic version has a rich, savory flavor without the sharp bite of raw garlic.
The secret is using plenty of roasted garlic, which becomes sweet, buttery, and incredibly flavorful after roasting. Combined with creamy tahini, fresh lemon juice, and olive oil, it makes a thick, silky hummus that’s perfect for dipping, spreading, or adding to wraps and sandwiches.
What you’ll need
How to make roasted garlic hummus
This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below.
- Add the tahini, lemon juice, olive oil, roasted garlic, salt, and cumin to a food processor and blend until smooth.
- Add the chickpeas and blend again, adding a little aquafaba until the hummus reaches your desired consistency. Continue blending until smooth and creamy, then taste and adjust the seasoning if needed.
- Spread the hummus onto a serving plate and create swirls with the back of a spoon. Drizzle with olive oil, then top with extra roasted garlic, chopped parsley, roasted chickpeas, and a sprinkle of sumac, if desired.
Helpful tips
- Blend the tahini, lemon juice, olive oil, and roasted garlic first before adding the chickpeas for the creamiest texture.
- Use well-roasted garlic that’s soft and caramelized for the best flavor.
- Start with a small amount of aquafaba and add more only if needed. Less liquid makes a thicker hummus.
- Refrigerate the hummus for 30 minutes before serving to let the flavors develop.
Substitutions and variations
- Add roasted red peppers for a smoky twist.
- Blend in fresh parsley or basil for extra freshness.
- Stir in a pinch of cayenne for a little heat.
- Sprinkle the finished hummus with za’atar or sumac before serving.
- Top with toasted pine nuts or roasted chickpeas for added texture.
What to serve with roasted garlic hummus
Serve it with warm pita bread, pita chips, crackers, or fresh vegetables like cucumbers, carrots, celery, and bell peppers. It also makes a delicious spread for sandwiches, wraps, burgers, grain bowls, and Mediterranean chicken pockets.
Leftovers and storage
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving and drizzle with a little olive oil if needed. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
FAQs
For the smoothest hummus, blend the tahini, lemon juice, olive oil, and roasted garlic first before adding the chickpeas. Processing the hummus for an extra minute or two also makes a big difference.
Yes! The flavor will be slightly different, but you can replace the tahini with Greek yogurt, sunflower seed butter, or simply leave it out for a lighter hummus.
Other hummus recipes
Sauces & Dips
Pine Nut Hummus
Side Dishes
Roasted Red Pepper Hummus Recipe
Sauces & Dips
High-Protein Hummus
If you made this Roasted Garlic Hummus, we’d love to hear what you think! Leave a comment below and don’t forget to rate the recipe. Your feedback helps other readers and makes our day!
Pin this now to find it later
Pin It
Roasted Garlic Hummus (Better than Store-Bought)
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice, from 1 large lemon
- 2 tablespoons extra virgin olive oil
- 1 whole head roasted garlic, cloves squeezed out
- ½ teaspoon kosher salt, or to taste
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons aquafaba, liquid from the can
Instructions
- Add the tahini, lemon juice, olive oil, roasted garlic, salt, cumin, and black pepper to a food processor. Blend for 1 minute until smooth and creamy.
- Add the chickpeas and process for 2–3 minutes, stopping to scrape down the sides as needed.
- Add the aquafaba and continue blending for another 2–3 minutes until the hummus is smooth, thick, and creamy. If it’s too thick to blend, add 1 teaspoon of aquafaba at a time until it reaches your desired consistency.
- Taste and adjust the seasoning with more salt or lemon juice if needed.
- Spread the hummus onto a serving plate and use the back of a spoon to make swirls. Drizzle with olive oil, then garnish with chopped fresh parsley, roasted garlic, and a sprinkle of sumac, if desired.
Notes
- Don’t add water or ice cubes.
- Use just enough aquafaba to help the mixture blend.
- Chill the hummus for 30 minutes before using if you want it even thicker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
