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!
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.
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 This Roasted Garlic Hummus Recipe
- It’s packed with yummy ingredients, like chickpeas and garlic.
- This flavoured hummus is quite versatile and handy to have in the fridge when that little hunger bug strikes.
- Of course, it tastes delicious!
How to Make This Recipe
Full details are in the recipe card below, but here are the basics:
The longest part of making this flavoured hummus is waiting for the garlic to roast. It takes about 40 to 45 minutes, 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 them 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 place all your hummus ingredients in a blender and blend until you’ve reached your desired consistency. Nothing to it!
Portion into a serving dish and garnish to your heart’s content.
Then destroy your foodie artwork by digging in with your favourite chips, LOL!
Is This Hummus Super Garlicky?
Even though this hummus has two whole bulbs of garlic, it’s 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 Options
- 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 this garlic hummus with any of these (or a combo of):
- Tortilla chips
- Toasted or grilled naan
- Pita
- Veggie sticks, like carrot, bell pepper, celery and cucumber
- As a substitute for mayo on a burger, wrap or veggie sandwich
Tips for Making This Recipe
- 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 mentioned previously, 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!
More Flavoured Hummus Recipes
If you make this roasted garlic hummus, please leave a comment below!
This hummus recipe was originally published September 21, 2017 but has been updated.
Roasted Garlic Hummus Recipe
Ingredients
Roasted Garlic
- 2 bulbs garlic
- pinch salt
- pinch freshly ground black pepper
- ½ teaspoon olive oil
Hummus
- 1 (19-ounce) can no salt added chickpeas, rinsed and drained
- ½ to ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 3 tablespoons tahini
- 4 to 6 tablespoons cold water, or more (depending on the consistency you want)
- 2 tablespoons lemon juice, from about ½ of a lemon
- 1 red Thai chili pepper, minced (optional)
- 2 tablespoons olive oil
Garnish Ideas (optional)
- Chickpeas, reserve some from your can
- Everything bagel seasoning
- Olive oil, spicy olive oil is great here
- Chopped fresh parsley
- Minced fresh chives
Instructions
Roasted Garlic
- To roast garlic, slice the top off each garlic bulb so all cloves are exposed. Sprinkle with a pinch each of salt and black pepper pepper and ½ teaspoon of olive oil.
- Wrap in aluminum foil and roast in a preheated 400 degree Fahrenheit oven for 40 to 45 minutes.
- Carefully remove garlic from oven. Allow to cool for a little bit before removing bulbs from aluminum 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.
Hummus
- Remove and 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 hummus 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.
- Blend, stopping as necessary to scrape the sides of the blender with a rubber spatula.
- With the blender going, slowly drizzle in more water (1 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.
- Transfer hummus to a serving bowl. If desired, drizzle with more olive oil and garnish to taste with any of the garnish ideas. Serve with chips or veggie sticks or enjoy as a spread! Note: Enjoy immediately or store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Notes
- 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?
- 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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Mary Ann | The Beach House Kitchen
Super delicious and perfect for summer entertaining! I love homemade hummus!
Dawn - Girl Heart Food
Me too! Thanks Mary Ann!
David @ Spiced
Oh, you just landed on one of my all-time favorite snacks! I love roasted garlic hummus. Like you, I love all things roasted garlic. Heck, I can even eat roasted garlic plain – I mean I don’t do it often, but I’ve been known to do it. Haha! Now I’m craving this delicious looking hummus. I’m going to have to start calling you the Hummus Queen now!
Dawn - Girl Heart Food
Same here! Lol…thanks, my friend.
Rahul @samosastreet.com
oh my goodness, this looks incredible Dawn. Your presentation is awesome. Looks like a paint on a canvas. I am a huge fan of hummus and make it all the time. I will absolutely be roasting the garlic next time I make hummus..
Dawn - Girl Heart Food
Thank you so much, Rahul. Enjoy!!