The Best Roasted Garlic Hummus
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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 are below. Jump to the recipe card if you wish!
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.
If you love hummus, check these out: Roasted Red Pepper Hummus, Cilantro Jalapeno Hummus or my White Bean Hummus!
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
- 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.
FAQs
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)
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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. If you want to skip canned chickpeas and cook your own, check out my Instant Pot garbanzo beans method before whipping up this hummus.
- 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
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. 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. Devour.
Kylee’s Notes
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.
Substitutions/Additions
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 recipes 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!
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Roasted Garlic Hummus
Equipment
Ingredients
- 30 ounces garbanzo beans (chickpeas)
- 1/3 cup tahini
- 1 head roasted garlic roasted – see notes
- 1/3 cup fresh lemon juice about 1 lemon
- 2 tablespoons extra virgin olive oil plus extra if needed
- 1.5 teaspoons kosher salt
OPTIONAL
- 1 tablespoon pine nuts to add to finished hummus
- 1 tablespoon olive oil extra, for drizzling over finished hummus
Instructions
- Open the cans of chickpeas, and reserve the liquid from one of them.
- Remove the skins from the chickpeas (instructions included in post)
- Put 30 ounces garbanzo beans, 1/3 cup tahini, 1 head roasted garlic, 1/3 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1.5 teaspoons kosher salt , 1 tablespoon pine nuts, 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.1 tablespoon olive oil
- Chill until ready to use, garnish with pine nuts and drizzle with olive oil.
- Serve with pita chips, fresh pita bread etc.
- Devour.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
This hummus was legit amazing! I was a little skeptical about removing the skins from the garbanzo beans but I did it and it made the hummus SO much more creamy. Thanks for this amazing recipe.