Easy Roasted Garlic Hummus

Do you have a go-to savory snack? For my husband and I, it’s hummus.

We love how creamy and versatile it is! Plus it’s packed with protein and other nutrients, so it really fills you up.

Making your own hummus is really easy, and I promise it tastes much better than anything you can buy from the store.

And this roasted garlic version of hummus is incredibly flavorful!

Roasting the garlic transforms the sharp pungent raw flavor into a buttery, caramelized, slightly sweet masterpiece that pairs perfectly with the silky creaminess of the hummus.

So let’s make one of my favorite snacks of all time!

How to make roasted garlic hummus?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Roast garlic. There are multiple methods for roasting garlic, so please choose your favorite one.
2. Process chickpeas. Give the chickpeas, tahini, lemon juice, rosemary, salt, and cumin a good zip in the food processor.
3. Process garlic. Pulse a few times until the garlic is well combined with the hummus.
4. Stream. With the food processor on, stream in the olive oil and water.
5. Serve. Add to serving bowl and style/garnish as desired.

Variations of this recipe

• Blender – instead of a food processor, you can use a blender to make this recipe.
• Lemon – fresh lemon juice is going to taste the best, but you can use bottled if that’s all you have on hand. You can also add some lemon zest if you want a lemony flavor to your hummus.
• Creamier – if you want the absolute smoothest and creamiest hummus, peeling the chickpeas will be the best way to achieve that. The skins come off relatively easily with canned chickpeas, but it will take a bit of time, as it’s somewhat tedious work.
• Water – the amount of water will vary from person to person, so please use the amount as a guide. More water will yield a thinner hummus, and less water will yield a thicker one. For more flavor, you can use some of the liquid from the cans of chickpeas in place of the water.
• Rosemary – if you’d like to use dried rosemary, you certainly can. You’ll just want to use about 1/8 – 1/4 tsp since dried herbs are more concentrated than fresh.
• Toppings – we love to serve this hummus topped with a drizzle of olive oil, some roasted garlic cloves (or minced roasted garlic), some fresh parsley, and a sprinkle of ground sumac. If you can’t find sumac, smoked or regular paprika, or cayenne pepper.

Making hummus ahead of time

You can absolutely make this recipe ahead of time!

I like to make mine at least a few hours before I want to serve it. Just follow the storage instructions below.

Storage

Leftover hummus should be stored in an airtight container in the refrigerator for up to 5 days.

For the best results, lay some plastic wrap directly on the surface of the hummus, then top that with the container’s lid.

This recipe was originally published in October 2015, but has been republished with additional information and new photos in September 2023. The recipe remains unchanged.