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This is the Best Roasted Garlic Hummus Recipe, ever! Roasted garlic makes this homemade hummus SO good. Just a quick blast in a blender and this healthy and tasty dip/spread is yours!
Step by step photos and instructions below!
Around here, hummus is its own food group. We bring it out for every holiday, party, or random Thursday afternoon.
Hummus is made of chickpeas, which are also known as garbanzo beans. Whatever you want call them, they’re delicious.
This recipe calls for Roasted Garlic. You can buy roasted garlic in the store (Whole Foods has them for sure). However, I absolutely love to roast up several heads of garlic myself. It does add extra time to the recipe, but I feel that it is totally worth it.
Why you’ll love this recipe
- This is plain hummus, made fabulous.
- You can make ahead and have it hang out in the fridge for several days (if you think it will not be eaten!)
- Hummus is healthy.
Pita bread, Naan bread, vegetables like cucumbers, carrots, celery, red peppers. Anything that gets hummus from plate to face is good!
Removing the shells makes the hummus smoother and is totally worth the extra step. Check out my post below about that!
How to remove the shells from chickpeas
I’m so glad you asked. I cover it in more detail in my handy tutorial “How to remove the skins from chickpeas. (You’ll need baking soda)
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
The full list of ingredients and quantities is found in the printable recipe card below.
- Garbanzo Beans (Chickpeas). This means canned, cooked chickpeas. You can cook dry chickpeas if you prefer, but they’ll need to be cooked before using in hummus. Keep a little of the liquid from the can to thin out your hummus if needed.
- Tahini. This is a sesame seed paste, that gives hummus a unique flavor.
- Roasted Garlic Cloves. You CAN use garlic powder here to get the garlic flavor, but not raw garlic. Check out how to roast garlic in the oven for instructions on how to do it. It’s EASY!
- Fresh Lemon Juice. You’ll need 1 lemon
- Extra Virgin Olive Oil plus extra if needed
- Kosher Salt. Sea salt also works well for this.
- OPTIONAL. Pine nuts to add to finished hummus. Can use extra garbanzo beans if you prefer (or leave out altogether), and extra Olive Oil, for drizzling over finished hummus.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Open the cans of chickpeas, and reserve the liquid from one of them. Remove the skins from the chick peas.
Blend the hummus
In a food processor, add the chickpeas, roasted garlic, tahini, and salt (a blender may also be used).
Add as much olive oil and/or reserved bean liquid as needed to make it into a smooth paste.
Chill and serve
Chill until ready to use, garnish with pine nuts and drizzle with olive oil.
Serve with pita chips, fresh pita bread etc.
Keep a little of the liquid from the can of garbanzo beans to thin out your hummus if needed.
What to do with leftovers
Store in a covered container in the refrigerator for up to 7 days.
Add a little ground cumin for a deep, earthy flavor addition.
Paprika, or cayenne pepper are also great to add to the top of hummus for bursts of flavor.
More appetizers/dips to love:
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner.
- Easy Queso Dip Recipe (in a skillet). An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo – perfect for entertaining!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this dip is a great appetizer recipe for parties and gatherings!
Roasted Garlic Hummus
- 1 Tbs pine nuts to add to finished hummus
- 1 Tbs olive oil extra, for drizzling over finished hummus
- Open the cans of chickpeas, and reserve the liquid from one of them.
- Remove the skins from the chickpeas (instructions included)
- Put everything except the olive oil in a food processor and blend.
- Add as much olive oil and/or reserved bean liquid as needed to make it into a smooth paste.
- Chill until ready to use, garnish with pine nuts and drizzle with olive oil.
- Serve with pita chips, fresh pita bread etc.
Tips & Notes:
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.