Roasted Garlic Hummus

A hand holding a piece of bread dipping it into the dip.

Roasted Garlic Hummus is a healthy and delicious snack or appetizer! Quick and easy to make, this creamy dip is packed with roasted garlic flavor. Serve with pita chips and fresh veggies to impress family and friends with homemade hummus at your next gathering.

Course Appetizer

Cuisine Mediterranean

Keyword garlic hummus, homeamde garlic hummus, roasted garlic hummus

Prep Time 20

Cook Time 3

Total Time 23

Servings

Calories 161kcal

Author Jessica - Together as Family

Ingredients

1 can (15 oz) chickpeas
3 tablespoons freshly minced garlic (about 6-8 garlic cloves)
2 teaspoons olive oil
¾ teaspoon sea salt
1/3 cup tahini
1/4 cup freshly squeezed lemon juice

Optional Garnishes & Serving Ideas

paprika, chopped parsley, chopped garlic, olive oil
fresh veggie sticks, pita chips, naan dippers, etc.

Instructions

Drain off the juice from the can of chickpeas into a bowl and set it aside for later. The extra juice is a super flavorful way to make the hummus creamier (if needed). So keep it!
1 can (15 oz) chickpeas
Rinse the chickpeas well and remove the skins. Take one chickpea at a time and pinch it between your fingers, the skin should pop right off.
Place the cleaned chickpeas in a colander to drain while you prepare the rest.
Spread the minced garlic into an even layer on a baking sheet and drizzle the olive oil over the garlic. Sprinkle with the sea salt. Place in the oven and broil for 1-3 minutes or until very fragrant and roasted (slightly darker color).
When done, remove the garlic from the oven and allow it to cool slightly.
^{* Watch this very carefully because depending on the heat setting of broil, it can cook really fast! Which also means it can burn really fast.}
3 tablespoons freshly minced garlic, 2 teaspoons olive oil, ¾ teaspoon sea salt
In a food processor, blend the tahini and lemon juice until creamy and combined. Scrape down the sides with a spatula if necessary.
1/3 cup tahini, 1/4 cup freshly squeezed lemon juice
Add in the roasted garlic and olive oil from the baking sheet. Scrape it all into the food processor. Blend until combined.
Add in half of the chickpeas and blend. Scrape down the sides towards the blades. Add the remaining chickpeas and blend again. Scraping the sides as needed.
Once the hummus is smooth and combined, test the consistency. If it's too thick then add some of the drained chickpea juice set aside from earlier. Start with 1 tablespoon of the chickpea juice and add from there as needed.
Scrape the hummus into a serving bowl and garnish with paprika, chopped parsley and additional olive oil (optional).
Serve with pita chips, baguette bread, naan dippers, and fresh veggie sticks like carrots, celery, and cucumber.
^{* Hummus can be served right away or place it, covered, in the fridge for a few hours before serving. Wait to garnish it until just prior to serving.}

Notes

Serving Size & Nutrition Info : This recipe makes about 2 cups of hummus. The nutrition information is based on 8 servings with each serving being equal to 1/4 cup of hummus. Additional garnishes are not included.

Garlic : For the best flavor mince raw/fresh garlic cloves for this recipe. You will need about 6-8 garlic cloves to equal the 3 tablespoons of minced garlic.

Super Creamy Hummus : Add in 1-2 tablespoons of sour cream or plain Greek yogurt/regular yogurt.

Nutrition