If you adore a classic, creamy hummus dip as much as I do, then you'll love this zesty and flavorful roasted garlic hummus. Whirled up until delectably smooth with sweet and earthy roasted garlic cloves, a sprinkle of sun-dried tomatoes and a kiss of lemon, this delicious roasted garlic hummus dip is sure to become a new favorite!
Hummus Gets a Flavorful Twist with Roasted Garlic
Many of us know and love classic hummus, a favorite creamy dip of Middle Eastern origin.
Traditionally, hummus is prepared with tender chickpeas whirled together until smooth and creamy with a touch of garlic, lemon, tahini and olive oil, plus a few pinches of spice, and it’s utterly irresistible. (You can check out my classic hummus dip, if you'd like.)
Getting creative with homemade hummus is not only fun, but it's easy and makes things a little more interesting when you're craving a dip with a bit more earthy flavor and zip.
Enter my roasted garlic hummus recipe, loaded up with lots of sweet roasted garlic cloves, plus a colorful surprise of a few sun-dried tomatoes to offer just a little speckle of added color and tanginess.
Pair that with a hint of warm spices at the end, and the result is a mouthwatering hummus dip with a garlicky twist!
My Recipe For Roasted Garlic Hummus
Hummus is quite simple to prepare from scratch, as it can easily be made from good quality, canned chickpeas and a few other ingredients whirled together in a food processor until light, creamy, and smooth.
The only additional step for my roasted garlic hummus it to roast several heads of garlic, then squeeze the sweet, earthy and fragrant cloves from their skins and add those into the mix to be processed.
If you're a fan of the flavor of garlic like I am, the roasted garlic adds a subtle note to the hummus, a bit more mellow than raw, fresh garlic cloves, which can be quite pungent.
Sure, it may seem like a lot of garlic to add (I'm using 3 heads here), but it really adds the perfect amount of flavor, mingling well with the spices and sun-dried tomatoes in my recipe.
Here's a glance at my recipe for roasted garlic hummus: (or just jump to the full recipe...)
- To get started, I wrap my heads of garlic in foil, and roast them in a hot 400° oven for about 45 minutes, until soft and golden. I then allow the heads to cool slightly, just enough so that I can handle them.
- Next, I squeeze the roasted garlic cloves from the skins, and add those along with the rest of the hummus ingredients to my food processor, up to and including the Greek yogurt, and process until fairly smooth.
- Then, with the processor running, I slowly drizzle in my olive oil, and continue to process for several more minutes until the roasted garlic hummus is very smooth and creamy.
- To serve my roasted garlic hummus dip, I garnish with an extra drizzle of olive oil, sprinkle of dried parsley, plus some warm spices, and serve with warm pita wedges, lavash, or crispy pita chips, even veggies.
Roasted Garlic Hummus
by Ingrid Beer
This creamy roasted garlic hummus recipe has flecks of tangy sun-dried tomato and zesty warming spices, perfect to serve with pita!
Cuisine: Middle Eastern
Yield: Serves 8
Nutrition Info: 362 calories per serving
Prep Time: 15 minutes
Cook time: 45 minutes (to roast garlic)
Total time: 1 hour
- 3 whole heads garlic
- 2 (15 ounce) cans organic chickpeas, drained and rinsed
- Zest of 1 small lemon
- Juice of ½ small lemon
- 2 (heaping) tablespoons chopped sun-dried tomatoes (not packed in oil, preferably)
- 1 teaspoon salt
- 1 tablespoon tahini
- 1 tablespoon plain Greek yogurt
- ¾ cup olive oil
- Sprinkle dried parsley, for garnish
- Sprinkle toasted sesame seeds, for garnish
- Sprinkle cumin, for garnish
- Sprinkle paprika, for garnish
- Pita wedges, bagel chips, pita chips, or cucumbers/veggies, for dipping
- Begin by gathering and prepping all of your ingredients according to the ingredient list to have ready and organized for use.
- Preheat the oven to 400°, and prepare 3 small squares of foil.
- Cut the tops off the heads of garlic, exposing the cloves a little. Drizzle with a touch of oil and sprinkle with a touch of salt for added flavor, and wrap each head in a square of foil.
- Place the wrapped heads onto a small baking sheet and roast for about 45 minutes, until the garlic is tender and sweet. Allow to cool slightly, then squeeze the softened garlic cloves out the papers.
- To prepare the hummus, add the chickpeas into the bowl of a food processor along with the roasted garlic cloves plus the remainder of the ingredients up to and including the Greek yogurt, and process until smooth. Then, with the processor running, slowly drizzle in the olive oil until well-incorporated, and process for several minutes more until very smooth and creamy.
- To serve, spoon the hummus into a large bowl or serving platter and drizzle with a little olive oil, and sprinkle over a little of the dried parsley, the sesame seeds, the cumin and the paprika, and serve with warm pita wedges, lavash, pita chips, or veggies.
Tips & Tidbits for my Roasted Garlic Hummus recipe:
- Make your roasted garlic hummus ahead: This roasted garlic hummus is an ideal snack/appetizer to make ahead and keep in a covered container in the fridge. Just add the garnishes such as the oil, herbs and spices when ready to serve. It should be nice and fresh for about 2-3 days.
- Get creative with your garnishes: You can substitute some harissa for the paprika if you'd like a little more kick, and you could even use some dried, minced onion or garlic as a topper—whatever sounds good to you, and whatever offers a bit of texture and flavor at the end.
- What is tahini and where to find it? Tahini is a paste made from ground sesame seeds, and it can often be found near the peanut butter, or other nut butters. However, if you cannot find it, feel free to leave it out all together.
- How to make your hummus extra creamy: If you'd like your hummus to be extra creamy, smooth and fluffy, take the extra step of peeling your drained and rinsed chickpeas using a paper towel or dish towel. Removing the skins makes the dip extra light and creamy, since there is less fiber. This is not absolutely necessary, because if you process the dip long enough you will still have smooth results, but this method makes things even smoother.
Cook's Note: This recipe was originally published in 2017, and has been updated with even more love!