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Roasted Garlic Hummus

Roasted Garlic Hummus

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

I’ve always liked hummus. It’s healthy, it’s filling, it’s easy to make. Basically it’s the perfect snack, light lunch, or addition to a sandwich.

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

But I’ve always preferred something other then the usual garlic hummus.

If I’m making hummus it’s going to be something like this black bean hummus, not boring old garlic hummus.

But then I tried homemade roasted garlic hummus, and I’ve changed my tune. It’s delicious.

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

I don’t know if it was roasting the garlic that changed my mind, or that I’ve just started liking garlic hummus, but this roasted garlic hummus was delicious.

Unfortunately I’m the only one in the house that thought so. Lucky for me I have friends that enjoy hummus as much as I do, so I met a couple of them for lunch and we managed to finish off a fair bit of this roasted garlic hummus.

And the leftovers were perfect for my lunch for a few days.

Maybe it’s not a bad thing that my family won’t eat my homemade roasted garlic hummus after all. More for me!

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

How do you roast garlic in the oven?

It’s super easy to roast garlic. I find the best way is to slice off the tops of the cloves, so you can see all the individual cloves in the head of garlic, but leave the skin on so it all stays together.

Drizzle it with a little olive oil and then wrap it in tin foil. Then you roast it at 375F for 40-45 minutes until it’s tender.

Can you make hummus without tahini?

You can, but it really isn’t quite as good. I’ve read that nut butters are a good substitute, but I’ve tried using peanut butter in hummus when I didn’t have tahini and I really didn’t care for it.

If you don’t have tahini, the best option would be to just leave it out and add a tablespoon of sesame oil instead. Then thin the hummus with water until it’s the consistency you like.

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

How to make roasted garlic hummus:

  • I like to remove the skins from the chickpeas before using them in hummus. It’s not necessary, and it does take a little time, but it’s totally worth it. The texture of the hummus will be much smoother if you take the time to remove the skins before mixing up your hummus.
  • You can make this hummus in either a blender or a food processor. Either will work just fine.
  • Serve this hummus with pita chips and veggies for a great snack or a light lunch.

Here are a few more fantastic hummus recipes for you:

Yield: 2 cups

Roasted Garlic Hummus

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

This easy roasted garlic hummus is silky smooth and full of roasted garlic flavour. Quick and easy to make, this homemade hummus is the perfect snack!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 head Garlic
  • 3 1/2 tablespoons Olive Oil, divided
  • 1/4 cup Tahini Paste
  • 1 19.5 ounce can Chickpeas, rinsed and skins removed (540ml)
  • 1 teaspoon Salt
  • 2 tablespoons Lemon Juice

Instructions

  1. Preheat the oven to 375°F. Slice the top off the head of garlic to expose the cloves, but leave the peel intact.
  2. Place the garlic, cut side up on a foil lined baking sheet and drizzle the cloves with 1/2 tablespoon of olive oil.
  3. Wrap the foil around the garlic, fold it to seal it, and roast for 40-45 minutes or until the garlic is lightly browned and soft.
  4. Remove it from the oven and let it cool.
  5. In a small bowl, whisk together the remaining 3 tablespoons of olive oil and the tahini. Set aside.
  6. Press the roasted garlic out of the skins (it should come out easily) and place it in the bowl of a food processor along with the rinsed chickpeas and salt and process until combined.
  7. Add the lemon juice and process again. Then as the food processor is running, drizzle in the tahini mixture and process until smooth and creamy.

Notes

You don’t have to remove the skins from the chickpeas before using them, but it does make for a smoother hummus if you take the time to remove them first.

Hummus will keep well in the refrigerator in a sealed container for up to 1 week.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 447mgCarbohydrates: 19gFiber: 5gSugar: 3gProtein: 7g

Nutrition Information is estimated based on ingredients used and may not be exact.

I’ve also shared this Roasted Garlic Hummus recipe over on Food Fanatic.  

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