Easy Roasted Garlic Hummus Recipe

This roasted garlic hummus is my go-to for everything from last-minute snack emergencies to potlucks where I pretend I planned ahead. It’s creamy, nutty, with those mellow sweet roasted garlic cloves that make everyone hover with a pita in hand. If you think hummus is boring store-bought beige sludge, try this version and prepare to be converted.

My husband is the official hummus taste-tester and, I swear, he declares this one “dangerous” because he will eat three spoonfuls straight from the jar, barefoot in the kitchen, watching whatever pretzel-ad snack show is on. Our kiddo calls the roasted cloves “garlic candies,” which I’ll admit is adorable and terrifying. This recipe became a household staple after one chaotic week of reorganizing the pantry — no lemon, no tahini, just canned chickpeas and too much optimism. After some repurposing and a heroic roasted bulb, we landed here, and now it’s a constant in our fridge.

Kitchen Talk

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I roasted a whole head of garlic once and forgot it in the oven while I—no joke—went to a neighbor’s birthday and danced, came back, smelled heaven, and realized I’d set the timer but not the oven. It was fine. Roasted garlic forgives a lot. Also, I used to think simmering canned chickpeas made a difference — it does, but only if you have the patience. A quick blitz with a good food processor and an extra splash of ice water did the trick for creaminess. Oh, and tahini brand matters. Don’t be afraid to taste a spoonful before committing.

Shopping Tips

– Legumes: Buy good-quality canned chickpeas (or dried if you’re planning ahead); look for full, intact beans, not mushy ones.
– Canned Goods: If using canned chickpeas, pick low-sodium or rinse well to control saltiness.
– Nuts & Seeds: Tahini makes the hummus; choose a smooth, runny jar if you can — it blends easier.
– Fats & Oils: Use extra-virgin olive oil for drizzling and flavor — a decent bottle lifts the whole thing.
– Citrus: Fresh lemons beat bottled every time; grab a firmer, glossy lemon for juiciness.

Prep Ahead Ideas

– Roast the garlic a day or two ahead and keep it in a little airtight container in the fridge; it stays soft and spreads-ready.
– Rinse and drain canned chickpeas the night before and store them in the fridge so they’re ready to go.
– Mix hummus in the morning and let it chill; flavors meld and the texture becomes silkier by dinner.
– Use shallow airtight containers or a mason jar; press a layer of plastic directly on the hummus surface to reduce air and keep color bright.

✔Time-Saving Tricks

– Buy a small jar of pre-roasted garlic if you’re in a hurry — just scale back added oil.
– Use a food processor instead of a blender for faster, chunk-free results.
– Microwave a garlic head for a minute to loosen skins if you’re short on oven time (it won’t be as sweet but it helps).
– Don’t overwork the hummus; pulse and scrape, pulse and scrape — steady wins.

✔Common Mistakes

– Burning the garlic: roast low and slow; burnt cloves taste bitter. Rescue: scoop out the brown bits and use only the golden soft cloves.
– Watery hummus: adding too much liquid in a rush. Fix: thicken with more chickpeas or a spoon of tahini, then re-season.
– Blandness: not enough salt or lemon. I once made a whole batch and my husband called it “nice but shy.” Add a splash more lemon or a pinch of cumin.
– Too bitter from bad tahini: switch brands; some are stronger and need balancing with lemon or a touch of maple/honey.

What to Serve It With

– Warm pita or naan, toasted and torn for scooping.
– Crudités platter — carrots, cucumber, bell pepper, and radishes.
– Grain bowls: scoop a dollop onto quinoa or farro with roasted veggies.
– Use as a sandwich spread to upgrade any lunch.

✔Tips & Mistakes

– Pulse, don’t run the processor forever; scrape down the sides often for even texture.
– Salt at the end to avoid over-salting; taste as you go.
– If it’s too thick, add ice water, a tablespoon at a time, for glossy creaminess.

✔Storage Tips

Store hummus in an airtight container in the fridge for up to 5 days. It’s perfectly fine cold on toast for breakfast (no judgement here). If it dries on top, stir in a drizzle of olive oil or a squeeze of lemon and it perks right up. You can also freeze hummus in portions for up to 3 months — thaw overnight in the fridge and give it a good stir.

✔Variations and Substitutions

– No tahini? Use plain yogurt for a creamier but tangier hummus (works in a pinch).
– Short on lemon? A splash of apple cider vinegar adds brightness.
– Want a spicy kick? Add harissa or a pinch of cayenne.
– For ultra-smooth, peel chickpeas after cooking — it’s tedious but magical; I do it if I’m impressing people.

Frequently Asked Questions

Easy Roasted Garlic Hummus Recipe

Ultra-creamy hummus blended with sweet roasted garlic, tahini, and bright lemon. Perfect for dipping veggies, pita, or spreading on sandwiches.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 tsp olive oil for roasting the garlic
• ▢ 2 tbsp roasted garlic from 1 head, squeezed from skins
• ▢ 15 oz canned chickpeas drained and rinsed
• ▢ 0.33 cup tahini stir well before measuring
• ▢ 3 tbsp fresh lemon juice
• ▢ 4 tbsp ice water plus more as needed
• ▢ 2 tbsp extra-virgin olive oil plus more for serving
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp ground cumin
• ▢ 0.25 tsp smoked paprika for garnish
• ▢ 1 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

• Heat oven to 400°F. Slice the top off a garlic head, drizzle with 1 tsp oil, and wrap in foil.
• Roast until soft and golden, 35–40 minutes. Cool, then squeeze out cloves and measure about 2 tbsp.
• Blend tahini and lemon juice in a food processor until creamy and light, about 30 seconds.
• Add roasted garlic, salt, and cumin. Process to combine and perfume the base.
• Add half the chickpeas. Blend, then drizzle in half the ice water and 1 tbsp olive oil.
• Add remaining chickpeas with the rest of the water and oil. Process until very smooth, scraping as needed.
• Taste and adjust salt or lemon. Swirl into a bowl, drizzle oil, and finish with paprika and parsley.

Notes

Variation: For a smoky twist, blend in 1/2 cup roasted red peppers and a pinch of cayenne. Storage: Refrigerate in an airtight container up to 5 days; loosen with a spoonful of cold water before serving. Serve with warm pita, crudités, or spread on grain bowls and wraps.

This recipe is an original creation inspired by classic Easy Roasted Garlic Hummus Recipe flavors. All ingredient ratios and instructions are independently developed.