Roasted Garlic Hummus

If you love roasted garlic as much as we do this fluffy, flavour-packed roasted garlic hummus is for you. Topped with some good quality olive oil, your favourite seasonings and fresh herbs, it’s light, fresh and ready in minutes!

Roasting the garlic results in an earthy, sweetly fragrant addition to this classic chickpea dip. Serve it with your favourite crusty bread or fresh veggies, pair it with grilled meats, fish or vegetables, or portion it out as part of your meal prep with eggs for lunch.

Here’s Everything You’ll Need to Make This Roasted Garlic Hummus

• 1-2 heads garlic
• Extra-virgin olive oil
• Kosher or fine sea salt and freshly ground black pepper
• 1 540 ml (19 oz) can chickpeas
• Tahini
• Freshly squeezed lemon juice
• Smoked paprika or cayenne pepper
• Water
• Optional toppings: more olive oil, toasted pine nuts, chickpeas or roasted garlic cloves, sumac or smoked paprika and chopped fresh herbs

Roasted Garlic Tips

The garlic can be roasted ahead of time and refrigerated for up to 3 days to save prep time. The amount of garlic used can also be reduced to suit your taste without compromising the final result. Store-bought roasted garlic would also work well in this recipe.

This roasted garlic hummus is creamy, herby and a little spicy with bright, lemony undertones. Truly simple and delicious, we’ll be making it all spring and summer long.

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Roasted Garlic Hummus

If you love roasted garlic as much as we do this fluffy, flavour-packed Roasted Garlic Hummus is for you. Topped with some good quality olive oil, your favourite seasonings and fresh herbs, it’s light, fresh and ready in minutes!

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Prep Time:15 minutes mins

Cook Time:40 minutes mins

Resting time:25 minutes mins

Total Time:1 hour hr 20 minutes mins

Course: Condiment, Snack

Keyword: chickpeas, dip, hummus, roasted garlic

Servings: 8 or about 1 1/2 cups

Equipment

• Baking sheet
• Measuring set
• Spatula
• 4-cup cordless food processor

Ingredients

Roasted Garlic

• 1-2 heads garlic
• extra-virgin olive oil
• kosher or fine sea salt and freshly ground black pepper

Hummus

• 1 540 ml/19 oz can chickpeas rinsed and drained
• 1/3 cup tahini
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher or fine sea salt
• ¼ teaspoon smoked paprika or cayenne pepper
• 1/3 cup filtered water or more to reach desired consistency
• Roasted garlic amount adjusted according to preference
• Optional toppings: more olive oil, toasted pine nuts, chickpeas or roasted garlic cloves, sumac or smoked paprika and chopped fresh herbs

US Customary – Metric

Instructions

• To prepare the garlic, slice the head(s) in half cross-wise, drizzle the exposed cloves with olive oil and season with salt and pepper. For whole cloves trim the base of the head and remove the outer layers before seasoning. Wrap garlic in foil and roast on a baking sheet at 400ºF (200ºC) for 40 minutes. Let cool, remove cloves from their skins and set aside.
• In a 4-cup food processor, add chickpeas, tahini, garlic, lemon juice and salt and blend until smooth, scraping down the sides with a spatula as needed.
• Add water and olive oil and continue to blend for another 2-3 minutes, adding a little more water as needed to reach desired consistency.
• Transfer to serving bowl and garnish with your toppings of choice. Enjoy!

Notes

Garlic: The garlic can be roasted ahead of time and refrigerated for up to 3 days to save prep time. The amount of garlic used can also be reduced to suit your taste without compromising the final result. Store-bought roasted garlic would also work well in this recipe.

Storage: Hummus can be safely stored in an air-tight container in the refrigerator for up to 4 days for snacks and meals throughout the week.