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Roasted Garlic Hummus Recipe

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.

A bowl of hummus surrounded by homemade flatbread.
We serve our roasted garlic hummus with homemade flatbread!

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.

An aerial view of the roasted garlic hummus served with flatbread.
Also, Kim likes to top our homemade hummus with more olive oil and smoked paprika.

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.

A whole bulb of garlic with the cloves exposed on foil.
Roasted garlic is so easy to make, all you need is olive oil and aluminum foil.

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.

Canned chickpeas with the skins removed.
Removing the skins is optional. However, doing so with give you a creamier hummus.

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.

Chickpeas, tahini, and other ingredients in a food processor.
A food processor is definitely recommended for this recipe.

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.

The roasted garlic hummus blended in a food processor.
Your hummus will be smooth and creamy if you removed the skins.

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 🙂

A finished creamy garlic hummus with flatbread.
Feel free to serve your hummus with pita bread, flatbread, or sliced raw veggies!
An aerial shot of the roasted garlic hummus served with flatbread.

Roast Garlic Hummus Recipe

4.8 from 4 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 Servings

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  • 1 bulb garlic one whole head
  • 1 ½ teaspoons olive oil
  • 15 ounces chickpeas 1 can, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons 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.
    1 bulb garlic
    1 ½ teaspoons 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.
    15 ounces chickpeas
    2 tablespoons tahini
    2 tablespoons freshly squeezed lemon juice
    ½ teaspoon kosher salt
  • 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.
    1 ½ tablespoons water
  • 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.
    2 tablespoons olive oil
  • 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
Smoke Paprika


Serving: 4tablespoons | Calories: 148kcal | Carbohydrates: 16g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 177mg | Fiber: 4g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
Recipe Rating


Friday 10th of September 2021

This delicious! I was wondering if you have ever added jalepeno? Could you add pepper itself or just the juice? Also, we did not peel and the bit of texture is not bad! Thanks for sharing!


Friday 10th of September 2021

Thank you so much! We're glad you liked the hummus! I actually have made it with jalapeno. On our second site, we have a recipe for Jalapeno Cilantro Hummus. I took this roasted garlic hummus recipe and adapted it. In the jalapeno cilantro recipe, I used dry chickpeas, fresh jalapenos, and fresh cilantro. You could easily use canned chickpeas, fresh or pickled jalapenos, and omit the cilantro if you aren't a fan. Adjust the heat by using more or less jalapenos. You could use the jalapeno juice, too, just watch the consistency so the hummus isn't too thin. Hope you have a wonderful weekend! :)