Roasted garlic hummus is an easy appetizer dip that's creamy, flavorful, and perfect for snacking. It's perfect for serving a crowd because it's gluten-free, dairy-free, and vegan.
This roasted garlic hummus is simple to make from scratch - it comes together in minutes in a food processor. The only prep work involves roasting your garlic in the oven beforehand.
This recipe is gluten-free, dairy-free, and vegan friendly, so it's a great choice to please a variety of diets (just like my spicy roasted red pepper hummus).
Hummus makes a great homemade snack or appetizer. Serve a bowl of hummus with pita chips, pretzels, and fresh veggies. You can also use hummus as a condiment - spread onto your next sandwich instead of using mayonnaise.
Ingredients and substitutions
- Garlic - You'll need two heads of garlic for this recipe. It may seem like a lot, but roasting garlic mellows the flavor dramatically and adds a caramelized, almost sweet flavor.
- Olive oil - Can be substituted with canola oil or avocado oil.
- Canned chickpeas - Can be substituted with fresh, cooked chickpeas. Canned chickpeas are easier and quicker, but fresh chickpeas have a better flavor overall. Either will work in this recipe. If you have dried chickpeas on hand, follow this guide on how to cook chickpeas: Inspired Taste: How to cook dried chickpeas
- Tahini - A common ingredient in hummus that adds a nutty flavor and creamy texture. If you can't find tahini, I'd recommend substituting with sun butter (sunflower seed butter) or cashew butter. Keep in mind that this will alter the taste of your hummus based on what type of nut or seed butter used.
- Lemon juice - Adds a fresh, citrus flavor.
- Spices - Salt, cumin, and cayenne pepper add flavor to your hummus. For a spicy hummus, feel free to add more cayenne pepper to taste.
Tips and tricks
Roasting garlic - Slice off the very top edge of the wide end of your garlic. Slicing it this way exposes all of the garlic cloves inside. Gently wrap the base of your garlic heads in foil so they stand upright in the oven. Roast until softened and golden brown across the top.
Use a food processor or blender - You'll need either a food processor or blender to make hummus. Simply toss your ingredients in and pulse until smooth.
Taste test and season - Give your blended hummus a taste. Is it spicy enough? Does it need more flavor? Add more seasoning to taste and pulse until incorporated.
Only add water as needed - While your hummus purees, stream water in to thin to your desired consistency. You may not need all the water listed in the recipe card.
Serve with a variety of dippers - Fresh veggies, pita chips, crackers, tortilla chips, pretzels, and pork rinds are great options for dipping in hummus. When serving to a crowd, add a variety of options to better suit everyone.
Storage
Hummus will keep for 4 to 5 days in the refrigerator or 3 months or more in the freezer.
Frequently asked questions
Leftover hummus can be frozen in an airtight container for up to six months (but the flavor is best within 3 months). Once thawed, your hummus will keep for 4 to 5 days in the refrigerator.
If you want a smooth and creamy hummus, I recommend removing the skins from your chickpeas. Peeling chickpeas can be very time consuming and tedious. However, removing the skins before blending your hummus results in a smoother, creamier texture overall.
The easiest (but most time consuming) method is to pinch each chickpea gently between two fingers until the skin comes loose.
You can also try rubbing a handful of chickpeas between both hands until the skins come loose. Another method involves placing a single layer of chickpeas between two tea towels on the counter top and rolling lightly with your hands.
Recommended
📖 Recipe
Roasted Garlic Hummus
Ingredients
Roasted garlic
- 2 heads garlic
- 1 teaspoon olive oil
Hummus
- 30 ounces canned chickpeas, drained, rinsed, skins removed
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ cup water
Instructions
Roasted garlic
- Preheat oven to 400℉.
- Remove excess papers from outside of garlic heads. Slice off ¼" from the top of each head of garlic (the wide/root end) to expose the cloves. Discard top portion. Make a little bowl of foil to set garlic in and hold the garlic cloves upright. Drizzle the tops with olive oil, then cover completely with foil. Roast in the oven for 40-50 minutes, or until garlic is soft throughout and lightly browned. Remove from oven and allow to cool before handling.
Hummus
- In a food processor, add roasted garlic cloves (discarding any papers), chickpeas, tahini, lemon juice, olive oil, salt, cumin, and cayenne pepper. Puree until smooth (up to 2 minutes), adding water as needed to reach desired consistency.
- Optionally, serve topped with sesame seeds and a drizzle of olive oil.
Equipment Recommendations
Notes
- Store leftover hummus in a sealed container in the refrigerator. Leftovers will keep for 4-5 days.
- Hummus can be frozen for up to 3 months. Once thawed, store in the refrigerator.
- 3 tablespoons of lemon juice = about 1 large lemon
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