This homemade roasted garlic hummus is creamy and full of sweet roasted garlic flavor. Top it with some chickpeas, minced parsley, and lots of olive oil for a snack or appetizer you can dip, dunk, or spread. It’s simple to make, and it’s ready in just 50 minutes!
If you’re a garlic lover like me, this roasted garlic hummus is about to become your dream version. It’s unbelievably creamy, smooth, and packed with deep roasted garlic flavor that I never get tired of. Yes, it uses a whole head of garlic—and I promise that’s not a typo. Once roasted, the garlic turns soft, nutty, and lightly sweet, losing all of its sharp bite and becoming completely irresistible.
I make this hummus the way I want it to taste: rich but balanced, bright with fresh lemon, and silky enough to scoop with a pita. Chickpeas and tahini give it body, cold water helps create that ultra-smooth texture, and good olive oil ties everything together. I always blend it a little longer than necessary because that extra minute really does make a difference.
What to eat with roasted garlic hummus
Hummus is traditionally served as a dip with warm pita bread and lots of olive oil, but it’s enjoyable in so many different ways. It makes a delicious snack or appetizer with crackers and veggies, a spread for sandwiches, a dip for roasted veggies, or anytime you’re after a kick of intense garlic flavor!
How long does it last in the fridge?
Store any leftover hummus in the fridge in an airtight container for up to 5 days.
Can I freeze hummus?
Yes, you can. Store it in a sealed container (leaving a little room at the top of the container for expansion). It will keep in the freezer for up to 3 months.
Can I use leftover roasted garlic?
Yes! If you’ve made roasted garlic and have some leftovers, this is a great recipe to use them up!
Roasted Garlic Hummus Recipe
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Ingredients
- ▢ 1 large head of garlic
- ▢ 1 teaspoon olive oil
- ▢ 2-14 ounce cans chickpeas (drained and rinsed)
- ▢ 3 tablespoon EACH: tahini and lemon juice
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ 4-5 tablespoons cold water
- ▢ Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley (to serve)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Slice the heads of garlic in half. Drizzle the cut sides with olive oil and then wrap the garlic in aluminum foil. Roast for 40-45 mins, until the garlic is soft. 1 large head of garlic, 1 teaspoon olive oil
- Roughly remove the chickpea skins by rolling them between 2 sheets of paper towel. (This will help with the creaminess. You don’t need to be too picky but it’s worth the extra 2 minutes!) 2-14 ounce cans chickpeas
- Reserve a few garlic cloves and chickpeas serving. Then, place the rest of the garlic, chickpeas, tahini, lemon juice, salt, and pepper in your blender or food processor and blend until it is mostly smooth, about 3 minutes. Add cold water, 1 tablespoon at a time, until the hummus is super smooth. Taste and add more salt, if needed. 3 tablespoon EACH: tahini and lemon juice, ½ teaspoon EACH: sea salt and pepper, 4-5 tablespoons cold water
- Transfer the roasted garlic hummus to a serving bowl and top with a little olive oil, the reserved roasted garlic, a few chickpeas, and some minced parsley. Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More hummus recipes
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Pesto Hummus with Homemade Pita Chips
Creamy Roasted Beet Hummus
Roasted Garlic Hummus Recipe
Ingredients
- 1 large head of garlic
- 1 teaspoon olive oil
- 2-14 ounce cans chickpeas , drained and rinsed
- 3 tablespoon EACH: tahini and lemon juice
- ½ teaspoon EACH: sea salt and pepper
- 4-5 tablespoons cold water
- Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley , to serve
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Slice the heads of garlic in half. Drizzle the cut sides with olive oil and then wrap the garlic in aluminum foil. Roast for 40-45 mins, until the garlic is soft. 1 large head of garlic, 1 teaspoon olive oil
- Roughly remove the chickpea skins by rolling them between 2 sheets of paper towel. (This will help with the creaminess. You don’t need to be too picky but it’s worth the extra 2 minutes!) 2-14 ounce cans chickpeas
- Reserve a few garlic cloves and chickpeas serving. Then, place the rest of the garlic, chickpeas, tahini, lemon juice, salt, and pepper in your blender or food processor and blend until it is mostly smooth, about 3 minutes. Add cold water, 1 tablespoon at a time, until the hummus is super smooth. Taste and add more salt, if needed. 3 tablespoon EACH: tahini and lemon juice, ½ teaspoon EACH: sea salt and pepper, 4-5 tablespoons cold water
- Transfer the roasted garlic hummus to a serving bowl and top with a little olive oil, the reserved roasted garlic, a few chickpeas, and some minced parsley. Olive oil, reserved roasted garlic cloves + chickpeas, and minced parsley
