Easy Roasted Garlic Hummus

Name: Easy Roasted Garlic Hummus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large head fresh garlic; drizzle of olive oil; sprinkle of kosher salt and black pepper; 15 oz can chickpeas; 3 Tbsp fresh lemon juice; 3 Tbsp tahini paste; 1/2 tsp minced fresh Rosemary; 1/2 tsp kosher salt; 1/4 tsp ground cumin; 2 Tbsp olive oil; 2 - 3 Tbsp water; drizzle of olive oil; minced fresh parsley; minced roasted garlic; sprinkle of ground sumac, smoked paprika, or cayenne pepper

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4.7

75 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
4 servings
Course
Appetizer
Cuisine
Mediterranean, Middle Eastern

Easy Roasted Garlic Hummus

Dominic Jacobs

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This homemade roasted garlic hummus recipe is creamy, light, and SO much better than store-bought!

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Ingredients

Servings

Roasted garlic

1 large head fresh garlic
drizzle of olive oil
sprinkle of kosher salt and black pepper

Hummus

15 oz can chickpeas drained and rinsed
3 Tbsp fresh lemon juice
3 Tbsp tahini paste
1/2 tsp minced fresh Rosemary
1/2 tsp kosher salt
1/4 tsp ground cumin
2 Tbsp olive oil
2 - 3 Tbsp water

Garnish

drizzle of olive oil
minced fresh parsley
minced roasted garlic
sprinkle of ground sumac, smoked paprika, or cayenne pepper

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Instructions

Prepare

Preheat the oven to 400°F and place the oven rack in the middle position.
Peel the loose paper off the garlic, leaving the tight paper skins intact. Keep the whole head together; don't separate any of the cloves.
Using a sharp knife, slice off the top 1/2" of the whole head of garlic, or enough to expose the tops of the cloves.
Place garlic on a sheet of foil and drizzle the exposed cloves liberally with olive oil. Season with a sprinkle of salt, pepper.

Roast garlic

Wrap the foil up around the garlic loosely, then place the garlic in a baking dish and roast in the oven for 40 - 50 minutes.

Remove the cloves

To remove garlic from the paper cloves, just squeeze at the root end of the head, and the soft garlic should slide right out. Set aside.

Process

To a food processor, add drained chickpeas, lemon juice, tahini paste, rosemary, salt, and cumin. Pulse the food processor off and on for about a minute or so, until very smooth.
Scrape down the sides, then add about 3/4 of the roasted garlic (set the remainder aside to mince for a garnish). Pulse until well combined.
While the food processor is on, stream in the 2 Tbsp of olive oil.
Add the water, starting with about 2 Tbsp, adding more a little at a time until you get a consistency you're happy with. If your food processor has the ability to stream in liquids as it's running, definitely do that. Otherwise, you can add some water, process it, open the lid, check the consistency, and go from there. (3 Tbsp will yield a slightly thinner hummus, and 2 Tbsp will yield a slightly thicker hummus).
Pulse until desired texture is reached.

Serve

To serve, place hummus in a dish, and use a spoon (or whatever you’re using as dippers) to make an indented swirl in the hummus, swirling towards the center. Drizzle olive oil into the swirl, then top with the remaining roasted garlic cloves (minced), and a sprinkle of ground sumac and parsley.

Notes

Recipe adapted from Cooking Classy
Recipe makes approximately 1.5 - 2 cups, but can easily be doubled if you need more.
Garlic can be roasted ahead of time to significantly cut down on the time needed to make this hummus.