Garlic lovers rejoice! This roasted garlic hummus uses two whole bulbs of garlic and is incredibly creamy and delicious! The roasted garlic gives this flavoured hummus a lovely background hum of garlic and it’s simply irresistible!
This roasted garlic hummus recipe was originally posted in September of 2017, but has been updated with slight recipe tweaks, some new post text and new pictures.
So, question of the day…do you like garlic?
Me? I love it!
I may be a bit weird when it comes to garlic (actually, I know I am).
So, confession time – I actually like (or love) the smell of garlic on my fingers after handling it. Yes, you read that right.
Isn’t it funny to think of me going around the kitchen smelling my stinky garlic hands? Not like it’s flowers or anything, but I digress…….
So, when I make this roasted garlic hummus recipe, you can be sure I’m quite the happy lady!
Fan of hummus? Check out this classic hummus recipe!
Why We Love Roasted Garlic Hummus
- It’s packed with wholesome ingredients, like chickpeas and garlic
- Gluten free
- Dairy free
- It’s quite versatile and handy to have in the fridge when that little hunger bug strikes
- Of course, it tastes delish!
How to Make It
The longest part of making this flavoured hummus is waiting for the garlic to roast. It takes about 40 minutes or so, but after that everything comes together super quickly.
You’re going to want to cut the top off each bulb of garlic to expose the cloves inside. Sprinkle with a little salt and pepper and drizzle of olive oil. Then, wrap ’em up and roast.
After the garlic is roasted, it will look like this (a nice caramel colour)…
Once the cloves are cool enough to handle, they slide right out of the skins.
After that, you basically just throw all your ingredients in a blender and combine until you’ve reach your desired consistency. Nothing to it!
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Portion into a serving dish and garnish to your heart’s content.
Then, destroy your foodie artwork by digging in with your favourite chips 😉
Is This Hummus Super Garlicky?
You may be thinking ‘two whole bulbs of garlic, Dawn?! What?’
But, honestly, this hummus is not overly garlicky.
When you roast garlic, it actually softens the garlic punch so you’re left with a lovely garlic hum.
And those cloves? I can pop ’em like candy!
Garnish Suggestions for Hummus
- Chickpeas (reserve some from your tin)
- Everything bagel seasoning
- Sesame seeds
- Chopped parsley
- Minced chives
- Olive oil (I love spicy olive oil here)
How to Enjoy
Enjoy with any of these (are a combo of):
- Your favourite tortilla chips
- Toasted/grilled naan
- Veggie sticks, like carrot, bell pepper, celery and cucumber
- This garlic hummus is also pretty awesome as a substitute for mayo on a burger, wrap or veggie sandwich!
More Recipe Tips
Want an ultra creamy texture? Remove the skins on those chickpeas. It’s completely optional, but well worth it (in my opinion). Grab a buddy, maybe a beverage, and get peeling.
Blend, blend and blend again. And when you think it’s blended, blend a little more. We’re going for that super creamy texture, ya know?
Like I said, roasting the garlic makes the garlic less pungent so when you taste it in this hummus, there’s just a little hum. However, if you want more garlicky flavour, feel free to add some minced garlic or garlic powder to the mix. Do what makes your belly happy!
Speaking of garlic, to save time the day you are making, you can even roast your garlic the day before and store those cloves in the fridge until you are ready to use ’em.
Store hummus in a covered container in the fridge an enjoy within 3 to 4 days.
More Flavoured Hummus Recipes You May Enjoy
- Green Goddess Hummus – Plenty of fresh herbs and a pretty green hue, this hummus is such a great way to use herbs growing in your garden.
- Chipotle Lime Hummus – With lots of smoky heat from chipotle, this spicy hummus is a favourite for spicy food lovers.
- Pumpkin Hummus – With warming spices and real pumpkin puree, this is a yummy fall dip.
- Lentil Hummus – A delicious twist on a classic by using canned lentils. And it comes together in minutes!
Hope you love this flavoured hummus recipe as much as we do!
If you make this roasted garlic hummus, please leave a comment below. Love to hear how you enjoyed it! Thank you!
Roasted Garlic Hummus
- 2 bulbs garlic
- ½ tsp olive oil
- pinch tsp salt
- pinch tsp black pepper
- 19 ounce can of unsalted chickpeas , rinsed and drained (about 2 cups)
- ½ to ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 3 tablespoons tahini
- 4 to 6 tablespoons cold water (or more, depending on the consistency you want)
- 2 tablespoons lemon juice
- 1 red thai chili pepper , minced (optional)
- 2 tablespoons olive oil
- chickpeas (reserve some from your can)
- everything bagel seasoning (to taste)
- olive oil (to taste. I love spicy olive oil, but use what you enjoy best)
- chopped fresh parsley (to taste)
- minced fresh chives (to taste)
- To roast garlic, slice top off each garlic bulb so all cloves are exposed. Sprinkle with a pinch each of salt and pepper and ½ teaspoon of olive oil.
- Wrap in foil and roast in a 400 degree Fahrenheit oven for 40 to 45 minutes.
- Carefully remove from oven. Allow to cool for a little bit before removing bulbs from foil as it's hot. Once bulbs are removed from foil and cloves are cool enough to handle, you can remove each cloves from their skin.
- Remove/discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
- Place all ingredients in a high-powered blender, including roasted garlic cloves. Start with about about 3 to 4 tablespoons of water. Note: If you like, you can reserve some chickpeas for garnish.
- Cover and blend, stopping to scrape sides of blender, as necessary.
- With machine going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency. Taste for seasoning and add more, if desired.Note: The whole blending process should be no more than 5 minutes, but could vary depending on the strength of your blender.
- Pour into a serving bowl and drizzle with more olive oil and any of the suggested garnish, if desired. Enjoy with chips, veggie sticks or as a spread! Yields 6 to 8 servings.
- Want an ultra creamy texture? Remove the skins on those chickpeas. It’s completely optional, but well worth it (in my opinion). Grab a buddy, maybe a beverage, and get peeling.
- Blend, blend and blend again. And when you think it’s blended, blend a little more. We’re going for that super creamy texture, ya know?
- Like I said, roasting the garlic makes the garlic less pungent so when you taste it in this hummus, there’s just a little hum. However, if you want more garlicky flavour, feel free to add some minced garlic or garlic powder to the mix. Do what makes your belly happy!
- Speaking of garlic, to save time the day you are making, you can even roast your garlic the day before and store those cloves in the fridge until you are ready to use ’em.
- Store hummus in a covered container in the fridge an enjoy within 3 to 4 days.
- Nutrition information (estimate only) is based on 8 servings.