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A creamy, savory roasted garlic hummus recipe using canned chickpeas, tahini, and roasted garlic. Make hummus at home with this simple 4-step recipe!
If you look in our fridge, you’ll always find hummus. We’ve been eating it for years and love it with Kim’s homemade flatbread.
A few years back, we decided to starting making it at home. Because, our local grocery store stopped carrying Kim’s favorite variety.
She really enjoys everything hummus flavored with everything bagel spices. However, I’m a huge fan of roasted garlic hummus.
For today’s recipe, we’re sharing our homemade roasted garlic hummus recipe.
It mimics store-bought varieties and goes perfectly with soft, chewy naan or pita bread.
How long does homemade hummus last?
Typically, a homemade hummus lasts about 3-4 days in your refrigerator. As long as you store it in a sealed container.
How do I make roasted garlic?
First, grab a whole bulb (head) of garlic. Don’t worry about peeling it.
Next, take a knife and cut off the top 1/4 of the bulb. Then, drizzle the exposed cloves with olive oil and wrap the bulb in aluminum foil. Preheat your oven to 425° F.
Last, place the garlic into the oven. Let it roast for about 30-minutes. Once it’s done, squeeze the roasted cloves onto a plate and discard the skins. That’s it!
How to make roasted garlic hummus?
To begin, open the can of chickpeas and drain them. I would rinse them at least once and then drain them again.
Next, pour the chickpeas into the food processor. Add the tahini, fresh squeezed lemon juice, roasted garlic, and salt.
After that, pulse the homemade hummus a few times to combine everything.
Open the appliance and use a rubber spatula to scrape the sides of the processor.
Now, drizzle in 1-2 tablespoons of water and pulse the ingredients again to make sure everything blends. It should only take about 60 seconds.
Then, slowly drizzle in the olive oil while pulsing the mixture for another minute or two. For a thinner hummus, add an extra tablespoon of water.
Last, transfer the roasted garlic hummus to a bowl and serve it with flatbread, naan or pita bread, or sliced veggies or carrot sticks.
That’s it, your homemade roasted garlic hummus recipe is done! Kim and I hope you enjoy this snack and wish you all the best 🙂
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- 1 Bulb Roasted Garlic, (one whole head)
- 1.5 Teaspoons Olive Oil
- 15 Ounces Chickpeas, (canned, rinsed, drained)
- 2 Tablespoons Tahini
- 2 Tablespoons Lemon Juice, (freshly squeezed)
- 1/2 Teaspoon Salt
- 1.5 Teaspoon Water
- 2 Tablespoons Olive Oil
- Preheat the oven to 425° and cut the head off a bulb of garlic leaving the cloves intact. Drizzle the exposed cloves with 1 - 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and place in a preheated oven for 30 minutes. After the garlic roasts, carefully remove the foil and squeeze the roasted cloves out of the bulb. Set aside and discard the skins.
- Place the chickpeas, tahini, lemon juice, roasted garlic, and salt into a food processor fitted with the blade attachment. Process until the ingredients are combined.
- Open the food processor and use a spatula to scrape down the sides. Process again for another minute and slowly drizzle 1 to 2 tablespoons of water into the hummus. It should lighten in color. Pulse for another minute then add the rest of the olive oil. Continue to pulse for an additional minute until the hummus is light and fluffy. If you prefer a thinner hummus add an additional tablespoon of water.
- Top with your favorite garnishes like extra olive oil, smoked paprika, roasted chickpeas, or parsley. Serve with pita bread, veggies, or pretzels. Store leftovers in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of 4 tablespoons. Additionally, the calorie count does NOT include the flatbread and extra olive oil and smoked paprika garnish. Actual calories will vary. The roasted garlic hummus can be stored, in a sealed container, in your fridge for up to 3 days.
*To make the hummus creamy, remove the skins from the chickpeas prior to placing them in the food processor.
Extra Olive Oil
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Nutrition Information:Yield: 8 Serving Size: 4 Tablespoons
Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 130mgCarbohydrates: 10gFiber: 2gProtein: 4g