Ultra creamy and so easy to make, this homemade roasted garlic hummus is the perfect dip for your next party (or just keep it all for yourself, that's what I do)! It's naturally vegan, gluten-free, healthy and loaded with fresh flavor.
This mediterranean-inspired hummus is truly the best hummus recipe ever! I don't know about you but I could literally eat hummus all day or at least as a snack between every single meal.
I love this recipe because it's so versatile and can be used as a dip, as a spread on a sandwich, in a pasta sauce, and more. Plus, it uses simple, pantry staple ingredients that you probably already have on hand!
- Chickpeas: it wouldn't be hummus without chickpeas! I personally use canned chickpeas but you can use dried, if you'd like. If you use dry, cook the chickpeas until they're mushy then let them cool completely (or even get cold) before using them to make the hummus.
- Garlic: you all know how I feel about garlic...it is heaven sent. Garlic is the flavor powerhouse in this recipe.
- Tahini: truly a must for any hummus recipe in my eyes. Tahini helps to give hummus that signature rich & creamy consistency.
- Lemon Juice: to add a tangy flavor and will help to cut the intensity of the garlic a little bit!
- Olive Oil: olive oil is a must in hummus. It helps us achieve a nice flavor and a smooth texture.
- Ice Cold Water: adding a little water helps the hummus to blend. It's so important that you use ice cold water as it will give the hummus a creamy and almost fluffy texture.
- Salt & Paprika: for flavor!
This recipe is super simple to make and only has two major parts! Unlike a 'classic' hummus recipe that takes 10 minutes to make, this one does takes a bit longer because of the roasted garlic.
- Preheat your oven to 400 degrees F. Cut off the very top (~¼-1/2" inch) of the garlic head so that the inside of each clove is exposed. Place the head of garlic on a piece of aluminum foil and drizzle 1-2 teaspoons of olive oil over the top of the garlic. Use your fingers to spread the oil around. Fold the foil over the head of garlic so that it is completely covered.
- Place the foil wrapped garlic directly on the oven rack and bake for 45 minutes, until the garlic is soft and lightly browned. Allow to cool for 5-10 minutes.
- Using your fingers, squeeze the soft, roasted garlic out of their cloves and into a food processor. Add the chickpeas, tahini, lemon juice, olive oil, salt, and paprika and blend until smooth. Add the ice cold water in slowly, as needed.
- Taste and adjust the seasonings as desired. Transfer to a bowl or plate and drizzle of olive oil and a sprinkle of paprika.
- Serve with your favorite things to dip into hummus (carrots and pita bread are my top two) and enjoy!
Recipe Variations & Substitutions
I love this recipe as is but here are a few variations you can try that also work perfectly!
Make this hummus without tahini by simply leaving it out! You may need to add a bit more olive oil or water to help the chickpeas blend and get that creamy consistency.
Use white beans instead of chickpeas and turn this into white bean & roasted garlic hummus. It's seriously just as delicious! Cannellini beans or navy beans work perfectly.
Toss in more veggies like roasted red peppers, roasted cauliflower, or avocado to change up the flavor and make this hummus even more nutrient packed.
- Deshell the chickpeas. This might seem over the top but I PROMISE it results in the creamiest hummus ever. Pour the chickpeas in between two paper towels and roll them around to easily release the shells.
- Make sure the water is ice cold. I know adding water seems a bit counterproductive, but it really enhances the texture. Be sure to taste it after and feel free to add a bit more lemon juice, salt, or olive oil if you think the flavor has been reduced a bit.
- If you're using dried chickpeas, cook them until they're so mushy that they're practically falling apart. Then let them cool completely before adding them to the food processor. This will result in...can you guess what I'm going to say? A SUPER CREAMY HUMMUS.
Hummus is the ultimate for snacking. Pair it with a variety of veggies (carrots, cucumbers, peppers, broccoli, etc), pita bread, crackers, use it as a spread on sandwiches, or turn into a sauce for pasta or buddha bowls.
Hummus is packed with vitamins, minerals, healthy fats, plant-based protein and fiber. It definitely has great health benefits and should be considered a healthy, 'guilt-free' dip/spread.
Homemade hummus will stay fresh in the fridge in an airtight container for up to 4-5 days. Should you choose to freeze your hummus, make sure you put it in an air tight container that has some wiggle room, as it will expand when it freezes. Thaw before serving. You can freeze your homemade hummus for up to 4 months.