Roasted Garlic Hummus

by Kate on May 26, 2016

Roasted Garlic Hummus -

Confession time. I am a total hummus addict! I suppose there are far worse things to be addicted to. Hummus is totally my “go-to” snack food and I eat it almost daily. So why is it that this is the first time I’ve made hummus at home? I have no idea but I can tell you that after making this Roasted Garlic Hummus recipe, I think my store-bought hummus buying days will be cut significantly.

Making hummus from scratch is a breeze. It’s just beyond easy so why not make your own? Mixing together chickpeas, tahini, olive oil and a squeeze of lemon juice is all it takes. Come on! It just doesn’t get any easier than that. To up the ante a bit, I roasted a whole head of garlic.

I loooooove roasted garlic! It’s so wonderfully sweet and savory all at once. I love to simply spread it on a slice of crusty bread and dive right in. Oh man! Just thinking about that is making me hungry but back to this awesome Roasted Garlic Hummus. So I roasted that whole head of garlic and I squeezed all that deliciousness into the mix with my chickpeas, tahini and olive oil.

Roasted Garlic Hummus -

Once it took a spin in the food processor, it’s all a smooth, wonderful mixture of that sweet roasted garlic flavor that definitely took care of my hummus cravings. I like to grind some freshly cracked mixed peppercorns over the top then I dive in, dipping carrots, crackers, cucumbers and more! Dip whatever you like but just be warned, it will be hard to stop yourself.



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Roasted Garlic Hummus

Prep Time: 10 minutes

Cook Time: 30 minutes

Roasted Garlic Hummus

Smooth, creamy hummus with sweet roasted garlic.


  • 1 head of garlic
  • 3 tablespoons + 1 teaspoon olive oil, divided
  • 1/4 cup tahini
  • 1 (19.5 oz) can chickpeas, rinsed
  • 1 teaspoon salt
  • 2 tablespoons lemon juice


  1. Preheat the oven to 400°F. Slice the top off the head of garlic exposing the cloves. Do not peel skin off. Place garlic, cut side up on a foil lined baking sheet and drizzle with 1 teaspoon olive oil. Wrap head of garlic in foil and roast for 30 minutes or until the garlic is soft. Remove from the oven and let cool.
  2. In a small bowl, whisk together the remaining 3 tablespoons of olive oil and tahini. Set aside. Press the roasted garlic out of the skins into the bowl of a food processor with the rinsed chickpeas and salt. Process until combined then add lemon juice and process again briefly. With food processor running, drizzle in the tahini mixture in and process until very smooth and creamy.

{ 2 comments… read them below or add one }

Roxana May 26, 2016 at 11:16 am

This sounds amazing! I love roasted garlic anything!


Kate May 29, 2016 at 11:42 am

Thanks Roxana. You and me both! I’m a total fiend for roasted garlic. Mmm!!


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