Roasted Garlic Hummus

Why You’ll Love Roasted Garlic Hummus Recipe

• So easy to make using canned chickpeas — no soaking required.

• Ultra-creamy texture, thanks to the right balance of tahini, olive oil, and a touch of ice water.

• The roasted garlic gives a deep, nutty sweetness that’s far more mellow and rich than raw garlic.

• Great make-ahead option — you can prepare it in advance and refrigerate until needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can low-sodium chickpeas, drained and rinsed
2 heads roasted garlic
¼ cup tahini
3 tablespoons lemon juice, plus more to taste
¼ teaspoon ground cumin
3 tablespoons olive oil
1–3 tablespoons ice water (to loosen as needed)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
1 tablespoon chopped parsley (for garnish)

Directions

1. If you haven’t roasted the garlic yet, begin by doing that (roast two heads — any extra can be frozen).

2. Squeeze the roasted garlic cloves into the bowl of a food processor. Reserve a few cloves from one head to use later as garnish.

3. Add the drained chickpeas, tahini, lemon juice, cumin, and olive oil. Process until very smooth, scraping down the sides as needed.

4. With the processor running, add ice water one tablespoon at a time until the hummus reaches your desired consistency.

5. Blend in the kosher salt. Taste and adjust seasoning — add more salt, pepper, or lemon juice if desired.

6. Transfer to a serving bowl. Garnish with a drizzle of olive oil, chopped parsley, and the reserved roasted garlic cloves if you like.

Servings and timing

Serves about 6
Prep time: 10 minutes (plus garlic roasting time)
Cook time (for garlic roasting): 45 minutes
Total time: 55 minutes

Variations

• Want more heat? Add a pinch of cayenne pepper or red pepper flakes.

• For a smokier flavor, top with smoked paprika or sumac before serving.

• Try adding extra lemon juice for a brighter, more citrusy hummus.

• Use aquafaba (the liquid from canned chickpeas) instead of ice water to enhance flavor and texture.

Storage/Reheating

Store in an airtight container in the refrigerator for up to one week.
You can also freeze it for up to two months. After thawing, re-blend with a splash of water to bring back the smooth texture.

FAQs

How long does homemade roasted garlic hummus last in the fridge?

Up to one week when stored in an airtight container.

Can I freeze roasted garlic hummus?

Yes — it freezes well for up to two months. Just re-blend after thawing if the texture changes.

What can I use instead of ice water to thin the hummus?

Aquafaba (the chickpea can liquid) is a great substitute that adds flavor and a silky finish.

Is it okay to use raw garlic instead of roasted garlic?

Yes, but expect a sharper, stronger garlic flavor. Roasted garlic gives a milder, sweeter taste.

Can I make hummus from dried chickpeas instead of canned?

Absolutely. Cook dried chickpeas until very soft before blending for best results.

What can I serve with roasted garlic hummus?

Pita bread, crackers, sliced veggies, or use it as a spread in wraps and sandwiches.

How can I make the hummus extra creamy and smooth?

Use high-quality tahini, process thoroughly, and add ice water gradually while blending.

Can I adjust the flavor to make it more lemony or garlicky?

Yes — just add more lemon juice or garlic to match your taste preference.

How to fix hummus that’s too thick?

Blend in extra ice water or aquafaba, one tablespoon at a time, until the texture loosens.

How to make hummus smoother if texture is grainy?

Blend longer, scrape down the sides, and consider peeling chickpeas if necessary for ultra-smooth hummus.

Conclusion

This roasted garlic hummus recipe is a delicious, creamy classic that’s simple to prepare and easy to love. With its mellow garlic flavor and velvety texture, it’s the perfect addition to any snack board or meal. Whether you enjoy it as a dip, spread, or topping, this hummus is a go-to favorite that you’ll want to make again and again.