Roasted garlic hummus is what happens when sharp, pungent garlic spends an hour in the oven and comes out sweet, buttery, and spreadable. Squeezed into a food processor with chickpeas, tahini, and lemon, those soft cloves make a dip that is mellow, nutty, and far more interesting than the plain version.
Two whole heads of garlic roast in foil with olive oil while you do almost nothing. A quick blend finishes the dip, which serves 6. Plan for about 85 minutes in total, most of it unattended oven time.
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Why This Roasted Garlic Hummus Recipe Works
Roasting changes garlic completely. The harsh, raw bite fades, and what is left is soft, caramel sweet, and almost creamy. That means you can use a generous amount without the dip tasting hot or sharp.
A few tablespoons of cold water make the difference between a stiff paste and a smooth dip. With only 2 tablespoons of tahini in the mix, the roasted cloves and olive oil provide most of the richness.
Ingredients for Roasted Garlic Hummus
- 2 heads garlic
- 4 tablespoons extra virgin olive oil, divided
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 3/4 teaspoon salt
- 2 to 3 tablespoons cold water
- Sumac, chopped parsley, and olive oil, for garnish
Garlic. Choose firm heads with tight, papery skins. Fresh heads roast evenly and squeeze out easily.
Olive oil. Half goes over the garlic before roasting, and half goes into the blender for body.
Chickpeas. Canned chickpeas are the quick route. Rinse them well to remove the canned taste.
Lemon juice. Fresh juice keeps the dip bright. Add a little more if the roasted garlic tastes too sweet for you.
Tahini. A small amount adds nutty depth. Stir the jar well first, since the oil separates on top.
How to Make Roasted Garlic Hummus
1. Heat the oven. Set it to 350 degrees F. Peel away the loose papery skins from the garlic, leaving the heads intact.
2. Trim and oil. Slice off the top of each head with a serrated knife so every clove is just exposed. Set the heads cut side up on a sheet of foil and spoon 2 tablespoons of oil over them.
3. Wrap and roast. Crimp the foil closed and roast for 45 minutes to 1 hour, until the cloves are golden, soft, and fragrant.
4. Cool and squeeze. Let the packet sit until you can handle it, about 15 minutes. Squeeze each head so the cloves slide out of their skins, and discard the skins.
5. Blend until smooth. Add the cloves, remaining 2 tablespoons of oil, chickpeas, lemon juice, tahini, and salt to a food processor. Blend for at least a minute, drizzling in cold water until the dip is silky.
6. Plate it. Spoon the hummus into a bowl, swirl the top, and finish with sumac, parsley, and a drizzle of oil.
How to Serve Roasted Garlic Hummus
Warm pita and raw vegetables are the classic partners. For something bigger, spread it inside a Mediterranean veggie sandwich or thin it with lemon juice for a drizzle over bowls.
It also makes a rich side for dinner. Try a scoop next to roasted garlic green beans, or serve it before a roasted garlic white chicken pizza night. If you enjoy comparing styles, this pairs nicely with a bowl of Mediterranean hummus on a mezze board.
How to Store and Reheat Roasted Garlic Hummus
Refrigerate the hummus in an airtight container within two hours of making it, and keep it cold. Because it contains blended garlic and oil, it should not sit out at room temperature for long. Plan to eat it within 3 to 4 days.
No reheating is needed. Stir well, loosen with a spoonful of water if it has firmed up, and add fresh oil on top. Freezing works in small portions, but the texture can change, so thaw it in the refrigerator and whisk it smooth.
Tips and Variations for Roasted Garlic Hummus
Roast an extra head. Leftover roasted cloves keep well in the refrigerator for spreading on toast.
Blend longer for creaminess. A few extra seconds whips more air into the dip and makes it lighter.
Season in stages. Taste after blending and add lemon first, then salt, so the sweetness stays balanced.
Add warmth. A pinch of cayenne or paprika gives a gentle kick without hiding the garlic.
Keep the foil sealed. A tight packet traps steam, so the cloves soften instead of drying out.
Use good oil. Since the oil is a main flavor here, a fruity extra virgin one pays off.
Store it safely. Purdue Extension shares practical advice on storing leftovers that applies to dips like this one.
Frequently Asked Questions About Roasted Garlic Hummus
How do I know the garlic is done roasting?
The cloves should look golden, feel soft when pressed, and smell sweet. If they are still firm, wrap the packet back up and roast a little longer.
Can I make roasted garlic hummus without tahini?
Yes, though the flavor will be less nutty. Use a little extra olive oil and a spoonful of cold water to keep the texture creamy.
Why is my hummus thick and pasty?
It usually needs more liquid. Add cold water one tablespoon at a time while blending until the dip loosens.
Is roasted garlic hummus spicy?
No. Roasting removes the sharp heat of raw garlic, so this dip tastes mellow and sweet unless you add pepper.
Can I roast the garlic ahead of time?
Yes. Roast and cool the garlic, keep it covered in the refrigerator, and use it within a few days for your next batch of roasted garlic hummus.
Roasted Garlic Hummus
Equipment
- Aluminum foil
- Serrated knife
- Food processor
Ingredients
Main Ingredients
- 2 heads garlic
- 4 tbsp extra virgin olive oil, divided 2 tbsp for roasting, 2 tbsp for blending
- 1 can (15 oz) chickpeas drained and rinsed
- 3 tbsp fresh lemon juice
- 2 tbsp tahini
- ¾ tsp salt
- 2 tbsp cold water plus up to 1 tbsp more
- 1 tbsp sumac, chopped parsley, and olive oil for garnish
Instructions
Cooking
- Heat the oven. Preheat the oven to 350 degrees F and peel away the loose papery skins from the garlic heads.
- Trim and oil. Slice the tops off with a serrated knife to expose the cloves. Set the heads cut side up on foil and drizzle with 2 tablespoons of olive oil.
- Roast. Crimp the foil closed and roast 45 minutes to 1 hour, until the cloves are golden and soft.
- Cool and squeeze. Cool for about 15 minutes, then squeeze the cloves out of their skins and discard the skins.
- Blend. Blend the garlic, remaining 2 tablespoons of oil, chickpeas, lemon juice, tahini, and salt for at least 1 minute, adding cold water until silky.
- Plate. Spoon into a bowl and top with sumac, parsley, and a drizzle of oil.
