This easy 7- ingredient Roasted Garlic Hummus is lusciously smooth and creamy with bright notes of lemon, nutty tahini, savory ground cumin, and sweet roasted garlic.
Why You’ll Love It:
- Sweet Roasted Garlicky Flavor– vampires beware.
- Adaptable & Versatile– hummus can be made and served in a variety of ways. See notes below for tips and ideas.
- Naturally Vegan & Gluten-Free
- Great for Potlucks & Dinner Parties
Ingredients Notes:
Find the full list of ingredients in the recipe card below.
- Roasted Garlic– once roasted, garlic takes on a new life and trades it’s strong bite for something more sweet, nutty, and buttery.
- Chickpeas– soft, tender chickpeas are necessary for a creamy hummus. Under-cooked chickpeas will unfortunately never blend into the soft, silky dip we love.
- Tahini– a good quality tahini is the other key to a luscious texture. Tahini should have a smooth, not too runny texture and mild sesame flavor.
- Fresh Lemon Juice- for brightness and balance.
- Ground Cumin– a savory, Earthy spice to give a depth of flavor.
Substitutions & Variations:
- Green Goddess Hummus– blend in 1 cup fresh spinach and basil pesto to taste.
- Ruby Hummus– blend in 1/2 cup of cooked beets.
- Optional Additions & Toppings: roasted red pepper, sliced Kalamata olives, sun-dried tomatoes, toasted sesame seeds, or paprika.
How to Cook Dried Chickpeas:
- Soak Dried Chickpeas– add chickpeas to a large bowl and cover with a few inches of water. Soak beans for 8-12 hours. Once ready to cook, drain and rinse beans well.
- Cook– add beans to a stock pot and cover with a few inches of fresh water. Bring pot to a boil, partially cover with a lid, reduce heat, and let simmer for around 90 minutes to 2 hours until beans are tender. Drain remaining water.
- Note: dried chickpeas will triple in size once cooked.
- For more information, check out this helpful article on how to cook dried chickpeas from Inspired Taste.
Tips & Recipe Notes:
- If you don’t have a high-powered blender, a food processor can be used, however a food processor will take longer to fully blend into a smooth dip.
- Under-cooked chickpeas are hard to blend fully. Be sure to use soft, tender beans.
- If using canned chickpeas, they may need to be softened. Drain and rinse beans, then add to a medium saucepan. Add water to the pan so that it just covers the chickpeas. Set saucepan over medium-high heat. Bring to a simmer and let cook for about 15-20 minutes until chickpeas have begun to swell and soften. Drain remaining water.
- For cleaner looking garlic cloves for topping, use kitchen scissors to cut them out.
- Enjoy hummus with raw veggies, crackers, sliced pita, or slather on your next sandwich or wrap.
More Mediterranean Recipes You Will Love:
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Roasted Garlic & Olive Oil Bread Dip
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta
- Mediterranean White Bean Salad with Feta Dressing
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
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Easy Garlic Lover’s Roasted Garlic Hummus
This easy 7-ingredient Roasted Garlic Hummus is lusciously smooth and creamy with bright notes of lemon, nutty tahini, savory ground cumin, and sweet roasted garlic.
Equipment
- High-Speed Blender
Ingredients
- 3 small bulbs of garlic or 1-2 large
- 2 tbsp extra virgin olive oil plus some for roasting garlic & topping
- 1 1/2 cups cooked chickpeas if using canned see notes below
- 1/2 cup smooth tahini
- 2 tbsp fresh squeezed lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- Parsley for garnish
Instructions
- Roast Garlic– preheat oven to 400F. Cut the heads off of garlic bulbs so that the cloves are exposed and peel some of the outer layers. Place each bulb on a piece of aluminum foil, drizzle with a bit of olive oil, then wrap each bulb tightly in foil. Place garlic bulbs on baking tray and bake for 30-40 minutes. Once roasted, garlic will be very tender, almost like butter. Allow garlic to cool for a few minutes until the are cool enough to touch then pop out cloves by gently pressing on the sides of each bulbs.
- Blend– add 2/3 of garlic cloves to a high-speed blender, and set remaining cloves aside for topping. Add cooked chickpeas, 2 tbsp of olive oil, lemon juice, smooth tahini, kosher salt, and ground cumin to blender. Blend on high until smooth and creamy, adding cold water as needed to get the right consistency.
- Plate– spread hummus onto a serving plate and top with a drizzle of olive olive, chopped parsley, and roasted garlic cloves.
Notes
- Roasted Garlic– once roasted, garlic takes on a new life and trades it’s strong bite for something more sweet, nutty, and buttery.
- Chickpeas– soft, tender chickpeas are necessary for a creamy hummus. Under-cooked chickpeas will unfortunately never blend into the soft, silky dip we love.
- If using canned chickpeas, they may need to be softened. Drain and rinse beans, then add to a medium saucepan. Add water to the pan so that it just covers the chickpeas. Set saucepan over medium-high heat. Bring to a simmer and let cook for about 15-20 minutes until chickpeas have begun to swell and soften. Drain remaining water.
- Tahini– a good quality tahini is the other key to a luscious texture. Tahini should have a smooth, not too runny texture and mild sesame flavor.
- Optional Additions & Toppings: roasted red pepper, sliced Kalamata olives, sun-dried tomatoes, toasted sesame seeds, or paprika.
- If you don’t have a high-powered blender, a food processor can be used, however a food processor will take longer to fully blend into a smooth dip.
- For cleaner looking garlic cloves for topping, use kitchen scissors to cut them out.
- Enjoy hummus with raw veggies, crackers, sliced pita, or slather on your next sandwich or wrap.
- Nutritional Information is an estimate only and will vary based on specific ingredients and amount used.
Nutrition
Calories: 378kcalCarbohydrates: 32.2gProtein: 12.4gFat: 24.4gSaturated Fat: 3.4gSodium: 19mgFiber: 6.7gSugar: 3.2g
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