Roasted Garlic Hummus

Once you make homemade hummus you will have a really hard time going back to the store-bought stuff. I know that sounds dramatic but it is genuinely true. The texture is creamier, the flavor is brighter, and roasting the garlic first takes it from good to absolutely exceptional.

Roasted garlic is sweet and mellow in a way that raw garlic just is not. It blends smoothly into the hummus and gives this deep, almost nutty flavor throughout. It is such a good move.

The Creaminess Secret

Two things make this hummus incredibly smooth. First, process it for longer than you think you need to. Like 3-4 full minutes in the food processor. It goes from grainy to silky with time. Second, add ice water while it runs. The cold helps emulsify everything into that fluffy texture you want.

If you want to go the extra mile, peel the individual chickpeas before blending. It takes about 5 minutes and you can do it while listening to a podcast. The texture difference is real.

How to Serve It

The classic presentation is in a wide shallow bowl with a drizzle of good olive oil, a sprinkle of paprika, and some fresh parsley. Warm pita is the obvious vehicle but I also love it with sliced cucumbers, bell peppers, and carrots for a lighter snack plate.

It keeps well in the fridge for a week, which means it is great for meal prep and snacking all week long.

Roasted Garlic Hummus

Ultra-creamy homemade hummus with sweet, mellow roasted garlic. So much better than store-bought and surprisingly simple to make from scratch.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Appetizer

Cuisine: middle eastern

Ingredients Method Notes

Ingredients

  

• 1 head garlic whole, for roasting
• 1 tbsp olive oil for roasting garlic
• 2 cans (15 oz each) chickpeas drained and rinsed (reserve the liquid)
• 1/3 cup tahini well stirred
• 3 tbsp lemon juice fresh squeezed
• 1/2 tsp salt or to taste
• 1/2 tsp cumin
• 3-4 tbsp ice water to thin to desired consistency
• 2 tbsp extra virgin olive oil for serving
• paprika and fresh parsley for garnish

Method

 

1. Preheat oven to 400F. Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out the cloves.
2. Add chickpeas, roasted garlic cloves, tahini, lemon juice, salt, and cumin to a food processor. Process for about 1 minute.
3. With the processor running, add ice water one tablespoon at a time until hummus reaches a smooth, creamy consistency. Process for a full 3-4 minutes for the silkiest result.
4. Taste and adjust seasoning. Add more lemon, salt, or garlic as needed.
5. Spread into a serving bowl, drizzle generously with olive oil, and sprinkle with paprika and fresh parsley.

Notes

For the creamiest hummus, peel the chickpeas before blending. It takes 5 extra minutes but the texture is worth it. Ice water helps too.

Let me know if you try this! Homemade hummus is such a game changer.

xo, Pam