Last updated on March 18th, 2025
If you love roasted garlic as much as we do this fluffy, flavour-packed Roasted Garlic Hummus is for you. Topped with some good quality olive oil, your favourite seasonings and fresh herbs, it’s light, fresh and ready in minutes. Serve it with your favourite crusty bread or fresh veggies, pair it with grilled meats, fish or vegetables, or portion it out as part of your meal prep with eggs for lunch!
Here’s everything you’ll need to make this roasted garlic hummus
ROASTED GARLIC
- 1-2 heads garlic
- Extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
HUMMUS
- 1 540 ml/19 oz can chickpeas, rinsed and drained
- 1/3 cup (85 g) tahini
- ¼ cup (60 g) freshly squeezed lemon juice
- 2 tablespoons (28 g) extra-virgin olive oil
- ½ teaspoon (2 g) kosher or fine sea salt
- ¼ teaspoon (1 g) smoked paprika or cayenne pepper
- 1/3 cup (80 g) water (or more to reach desired consistency)
- Roasted garlic, amount adjusted according to preference
- Optional toppings: more olive oil, toasted pine nuts, chickpeas or roasted garlic cloves, sumac or smoked paprika and chopped fresh herbs
Roasted garlic tips
Roasting the garlic results in an earthy, sweetly fragrant addition to this classic chickpea dip. It can be roasted ahead of time and refrigerated for up to 3 days to save prep time. The amount of garlic used can also be reduced to suit your taste without compromising the final result. Store-bought roasted garlic would also work well in this recipe.
This Roasted Garlic Hummus is creamy, herby and a little spicy with bright, lemony undertones. Truly simple and delicious, we’ll be making it all spring and summer long.
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Roasted Garlic Hummus
Equipment
- Spatula
Ingredients
Roasted Garlic
- 1-2 heads garlic
- Extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
Hummus
- 1 540 ml/19 oz can chickpeas rinsed and drained
- 1/3 cup tahini
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon smoked paprika or cayenne pepper
- 1/3 cup water or more to reach desired consistency
- Roasted garlic amount adjusted according to preference
- Optional toppings: more olive oil, toasted pine nuts, chickpeas or roasted garlic cloves, sumac or smoked paprika and chopped fresh herbs
Instructions
- To prepare the garlic, slice the head(s) in half cross-wise, drizzle the exposed cloves with olive oil and season with salt and pepper. For whole cloves trim the base of the head and remove the outer layers before seasoning. Wrap garlic in foil and roast on a baking sheet at 400ºF (200ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
- In a 4-cup food processor, add chickpeas, tahini, garlic, lemon juice and salt and blend until smooth, scraping down the sides with a spatula as needed.
- Add water and olive oil and continue to blend for another 2-3 minutes, adding a little more water as needed to reach desired consistency.
- Transfer to serving bowl and garnish with your toppings of choice. Enjoy!
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