Creamy Roasted Garlic Hummus Recipe

Delicious creamy hummus with roasted garlic is the nicest texture! Serve this outstanding dip with pita bread, baguette, crackers, vegetables, etc. at any party.

– 1 bulb garlic see note* – 1 15-oz can garbanzo bean – ½ tsp baking soda – ½ cup tahini – 3 Tbsp cold water – 2 Tbsp extra virgin olive oil – 3 to 4 Tbsp lemon juice** – ½ tsp sea salt



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Preheat the oven to 400˚F. Remove the top of a garlic bulb and set it in the centre of aluminium foil. 

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Olive oil generously coat the top. The cloves should be golden brown after roasting the bulb in foil for 40–50 minutes.

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Let the garlic cool from the oven. After cooling, gently squeeze the bulb bottom to release several cloves. 

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Hummus should have your desired amount of roasted garlic cloves. I recommend 3–6 cloves. Boil garbanzo beans while garlic roasts. 

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Put the chickpeas in a sieve and into a big pot. Pour water over the beans and add ½ teaspoon of baking soda. Cook beans for 20–30 minutes in boiling water on high heat.

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Drain and chill boiling chickpeas in a colander. See how effortlessly the chickpea skins came off the beans. After cooling, you can remove and discard the skins.

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Put the drained chickpeas and remaining hummus ingredients in a food processor or high-speed blender.

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Process hummus till smooth. You can stop the food processor to scrape the sides with a rubber spatula once or twice.

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Taste the hummus and add sea salt, lemon juice, or roasted garlic to taste.

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Serve hummus in a dish. Top with pistachios, pine nuts, olive oil, paprika or sumac, sesame seeds, and chopped fresh herbs like parsley. 

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Hummus goes well with crackers, carrots, celery, broccoli, pita chips, or toasted bread.

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