A homemade dip perfect for sharing
Rich, creamy and packed with flavour, this roasted garlic hummus is an easy homemade dip that is perfect for sharing. Roasting the garlic transform its sharp bite into a mellow, sweet flavour that blends beautifully with chickpeas, tahini, lemon juice and olive oil.
Serve it as part of a mezze platter, spread it on a sandwich or enjoy as a healthy snack with fresh vegetables, this roasted garlic hummus is a recipe you will come back to again and again.
The flavour benefits of roasting the garlic first
Roasting the garlic completely changes its flavour. Instead of being sharp and pungent, the cloves become soft, buttery and slightly sweet. The roasted garlic blend effortlessly into the hummus, adding depth without overpowering the other flavours.
Substitutes
In a pinch you can use aquafaba, the liquid canned chickpeas come in, instead of tahini. The result is a more runny hummus without the nutty flavour of tahini but aquafaba is a good substitute.
I use cumin in my hummus because I like the spicy warmth it brings to the dip, but you can always exclude it if you do not like it. I have seen many recipes that do not use cumin in their hummus.
Freezable
I often make a huge batch of hummus, pack it in portion-size containers and stick in the freezer. They last for at least three months in the freezer, but I have sometimes had it for even longer and they are just as good. These portion-size cups are easy to throw in your lunch bag with some cut up vegetables or crackers and by the time lunch comes around, the hummus have defrosted. Give it a stir with a spoon and it will taste just like newly made.
During the summer I make sure I have a big batch of hummus of all varieties in the freezer, ready to bring to any picnics or potlucks that seems to crop up over the summer.
Big Batch Cooking Tips
Start with a large batch of my basic hummus recipe and then divide into smaller batches to add your desired hummus flavour. An easy way to make more than one type of hummus.
Other recipes for you to enjoy
I have a full collection of my best hummus recipes and a pinterest board with several different hummus recipes, all starting from my easy basic recipe. Some of the flavours you will discover are beetroot, wasabi, sundried tomatoes and the most recent addition to the pack, roasted sweet potato hummus.
Final thoughts on roasted garlic hummus
This roasted garlic hummus version is creamy, comforting and wonderfully versatile and a must at a mezze tray.
Roasted garlic hummus
Ingredients
Roasted garlic
- 1 whole garlic
- 1 tsp olive oil
Hummus Base
- 800 g chickpeas garbanzo beans (canned, cooked)
- 3 tbsp Lemon juice
- 3 tbsp Tahini
- 2 tbsp Cumin
- 1 tsp salt
- 6 tbsp Olive oil
- 5 tbsp vegetable oil or other neutral oil
- Optional aquafaba
Instructions
Roasted garlic
- Set the oven to 200 °C (400 °F)
- Cut the top of 1 whole garlic and place in an oven safe bowl.
- Drizzle 1 tsp olive oil over the garlic and place in the middle of your heated oven.
- Roast in the oven for 20 min, until the garlic has soften.
Hummus
- Drain 800 g chickpeas but save the aquafaba (see pro tip below).
- Juice 3 tbsp Lemon juice
- Press your roasted garlic from its outer shell into a standing mixer.
- Add 3 tbsp Tahini, 2 tbsp Cumin, 1 tsp salt, 6 tbsp Olive oil, 5 tbsp vegetable oil into the mixer.
- Lastly add the chickpeas.
- Mix all ingredients until reached desired consistency, about five to ten minutes depending on your mixer.
- Once thoroughly mixed, if the hummus feels too thick, add a bit of the aquafaba to thin the hummus to your desired consistency.
- Taste and add more lemon juice, cumin or salt depending on your preferences.
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