Roasted Garlic Hummus is pure flavor. You will want to eat this with a spoon or at least get some big scoops with your favorite veggies or chips. The perfect appetizer dip.
Once upon a time, before I ever made hummus, I use to roast those giant heads of elephant garlic when I wanted something special for company.
The roasted garlic would be served with mini toasted bread slices. Our guests would peel off a clove and squeeze the garlic onto their piece of toast. It was fantastic!
But then again, my husband doesn’t eat garlic so we couldn’t sleep together that night. Even after a shower. Oh, the prices we pay!
What I am getting at is that this hummus tastes really really good. In this Roasted Garlic Hummus recipe – roasted elephant garlic (or regular garlic) is added to chickpea hummus and used as a dip.
So very good. You won’t get the impact of eating straight garlic but the hint of flavor is there.
How Do You Roast Garlic?
- I’m actually smiling as I start to type this. That’s how much I love roasted garlic!
- Okay, buy big white garlic heads. One elephant garlic or 2 regular garlic heads) Make sure they are not starting to sprout out of the top.
- Cut a large square of aluminum foil so that if the garlic head was sitting in the middle you could pull up the edges and have the head completely encased.
- Cut a piece of parchment paper a couple of inches smaller than the foil square. Lay the parchment paper in the center of the foil.
- On a cutting board cut off the very tip of the garlic head keeping the head intact. Cut a little as you can – from 1/4 on up to 1/2″
- Keep those fresh tips for using in another recipe.
- Place the head in the center of the parchment paper.
- Drizzle a little oil over the cut edges and sprinkle with salt and pepper.
- Pull the sides of the foil/parchment up and around the head to completely enclose and seal tight by twisting at the top. You can do as many of these heads at this time as you like.
- You’ll only need one for this recipe but roasted garlic is so good spread on toasts and in many other appetizers.
- Place the encased garlic head (or heads) on a baking sheet or oven-safe dish (such as a pie plate) and bake at 400° for 30-35 minutes. Go for 45 minutes if you’re roasting an elephant garlic head).
- Take them out of the oven and let cool a bit so you can handle the foil with your hands. Unwrap and take out the garlic head.
- Take each clove and squeeze from one end out into a small bowl. There you have perfectly roasted garlic paste to add to this Roasted Garlic Hummus.
- That looks like a lot of steps but it really isn’t. It just took a lot of words to explain the process clearly.
They even have these cool terra cotta garlic roasters for sale in some kitchen stores. And I even found an electric garlic roaster. Ha! I haven’t tried that one but someone must like roasted garlic as much as I do.
Helpful supplies and tools
Parchment paper is great for so making baking projects
You won’t need a huge Food Processor for this recipe but if that’s all you have it will work.
You can measure out the ingredients instead of eyeballing with these Stainless Steel measuring spoons.
Another very popular hummus recipe I have on the blog is Roasted Red Bell Pepper Hummus. Take a look and see what you think. That is also very different in taste and also takes advantage of roasting. Take a look!
It’s pretty tempting too, isn’t it? Well, let’s concentrate on roasted garlic this time around so you can see how much you love it. And … how talented you are in the kitchen.
Can you Freeze Roasted Garlic Hummus?
- Yes! Pack into a freezer container and keep up to 4 months.
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and put in the refrigerator for 6 to 8 hours. Stir and serve with chips and veggies of your choice.
- Serving size: Whatever you like.
Roasted Garlic Hummus
Ingredients
- 2 ounces large head elephant garlic or 2 heads garlic
- 15 ounces chickpeas, rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon sea salt
- dash ground black pepper
Instructions
- First, you want to roast your garlic. See the detailed instructions above but instructions are here too.
- Preheat oven to 400°F Cut off the very top of the garlic clove so that some of the garlic shows at the tip.
- Place on a piece of parchment paper and then foil that is large enough for you to be able to close over the garlic.
- Sprinkle with a little olive oil, salt, and pepper.
- Wrap the foil and parchment paper securely around the garlic.
- Roast the garlic in oven for 35-40 minutes. Remove and allow to cool.
- Unwrap and squeeze the soft, roasted garlic out of each clove into the food processor.
- Throw the skins away.
- Add the rinsed and drained chickpeas to the food processor.
- Add the remaining ingredients.
- Process until well blended and as smooth as you like. Pretty smooth.
- Taste and add more lemon juice if desired and if you think it is too thick drizzle in just a bit more olive oil.
- Blend again.
- Serve at room temperature with vegetables, warm pita triangles or crackers.
Notes
Stir and serve with chips and veggies of your choice. Serving size: Whatever you like.
Nutrition
My son has recently decided that hummus is his all time favorite thing. I am super pleased about that, and glad for this go-to recipe!
I adore roasted garlic! And my kids love hummus, so it’s always in the house. I’ll try this one!
Homemade hummus is always best, I didn’t made from scratch. I need to I usually use bush humus pack, then add chickpeas into it. Love addition of garlic.
I know this will finish in no time in our house! The combination of roasted garlic and tahini is dreamy!
Yum! Just need some nachos to go with that lovely hummus dip and a good movie.
Love a simple and easy hummus recipe – and especially with roasted garlic. Such a delicious, mellow flavor!
That is great Heather! That is actually an old trick to make sure that any beans are kept soft when cooking. Especially black beans if you don’t pre-soak them. That is good to know that the skin is also softened for chickpeas.
I have been working to perfect my homemade hummus and I am definitely adding roasted garlic to the next batch! I really like smooth hummus and noticed that every time I make it its a little more chunky than I like. Idk if you ever experience this, but just in case – I discovered that adding a bit of baking soda to the water while cooking the chickpeas breaks down their skin, making them significantly smoother when pureed.
Sign. Me. Up! I am crazy for garlic and this sounds super-tasty!
Hi Celine! I am very careful with fridge storage and I don’t go over 4 days.
Looks good! How long does it last in the fridge?
Roasted garlic makes everything better! I love it when I can find elephant hummus. I’m not sure why, but it’s just so much fun.
Garlic hummus is my all time fave! So easy to make at home….I will never buy it again.
You are my kindred spirit. Thanks so much for the compliment too!
Wonderful Michelle! I think you will really really like it!
This is one seriously fabulous dip. I just want to dive in head first.
mmm garlic hummus! I could totally dive into this bowl! Making this soon!
Love hummus. So easy to make and also easy to eat! My kids eat it after school often!
Yes! And, pass me a pita chip!
Garlicy hummus! I need this asap!
Love the look of this hummus! I almost always make my own since I’m allergic to tahini. Love the addition of roast garlic…yum!
I could eat it with a spoon! Yum!
I make a LOT Of hummus and have been meaning to swap out the raw for roasted garlic. Next batch for sure…it sounds amazing!
Great! Then this is the one!
I didn’t know! The perfectest!
I do too! Thanks so much Lauren.
My grandson is a hummus fanatic. He’s going to love this when I make it for him on his next visit!
I’m with Heather.I loved smooshed garlic on bread. I eat SO much garlic I’m sure people think I’m trying to ward off vampires. One clove and i smell like it for at least 3 days!
I’ve never actually tried hummus! But if there’s roasted garlic involved, maybe it’s worth trying. 🙂
I love smooshing roasted garlic cloves onto bread. Give me those two things and a bottle of wine and I am in heaven. And I think it takes like 3 days to recover from an evening like that ;). Garlicky hummus is also my preferred kind, so this sounds delicious!
I can’t believe I’ve never made hummus at home before. Must try!
One of my favorites! Yummy!
I can’t resist eating garlicky foods, but am that person that emanates the garlic scent from my pores for the next 24 hours. This hummus sounds so addictive!
I’ve been on a total hummus kick lately, but I’ve never made it myself! I’ve been wanting to make a garlic version, and now I don’t have to invent my own recipe! This looks like it will be perfect Ginny!
You had me at garlic!!
You had me at roasted garlic! I’ve got my crackers ready, pass the bowl 😉
I love hummus and always looking for a way to spice it up a bit
Your husband doesn’t like garlic?! That is a deal breaker. I love hummus, and I LOVE, LOVE, LOVE garlic – So this is pretty much the perfectest (totally a word) thing ever!!
Homemade hummus is delicious! I love this!