This Roasted Garlic Hummus is so fluffy, creamy, and delicious! It’s a perfect party dip, a delicious sandwich spread, or a healthy snack with some pita and fresh veggies.
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Hummus is one of the staple foods we have in our house all the time. My husband has some with his breakfast almost every day. The problem with store bought hummus is that it is difficult to find one that is oil free.
Store bought hummus is nice and creamy, but homemade hummus tastes so much fresher! And it only takes a few simple ingredients and a little bit of time!
I’ve been wanting to share a hummus recipe on my blog for quite some time, but I could never seem to get it right. It was either to gritty, or the flavor just wasn’t right. After about a dozen tries and a bit of internet research, I’ve finally come up with the creamiest, tastiest hummus!
You’ll want to devour this hummus! It’s perfect for enjoying with some warm pita bread, as a veggie dip, or as a sandwich spread. It’s also a quick and easy appetizer to bring to a party or potluck!
And if you’re wanting a more classic hummus, here is my recipe for Oil Free Hummus.
Ingredients in roasted garlic hummus
- Chickpeas – I used canned chickpeas for my hummus, but home cooked chickpeas work just as well. For creamy hummus, cook the chickpeas a bit longer than you usually would. You want them to be very soft.
- Garlic – I use a whole head of roasted garlic in this hummus. Roasting the garlic mellows the taste, and sweetens is slightly from the caramelization.
- Lemon juice – fresh squeezed is best. Bottled lemon juice can be used, but the flavor will not be as good.
- Tahini – this is a paste made from ground sesame seeds. It adds a creaminess and delicious flavor, and is a key ingredient in traditional hummus.
- Salt – a little bit of salt helps bring out the flavors in the hummus.
- Ice cubes – blending in just a couple of ice cubes makes a fluffier hummus.
How to roast garlic without oil
Remove the loose outer skins from the head of garlic. Most instructions for roasting garlic say to slice the top off of the head of garlic, exposing each garlic clove. I prefer to slice the garlic head in half and roast each half. This way you are roasting every bit of the garlic and there is no waste.
Wrap each half of the garlic head in foil. Drizzling with oil is not necessary.
Place the wrapped garlic in a 400 F oven for about 40 to 45 minutes. The garlic cloves should be lightly browned and soft when squeezed.
How to make creamy hummus
For the creamiest hummus, you need very soft chickpeas. If using canned chickpeas, place the drained chickpeas in a small pot of water and add a teaspoon of baking soda. Bring it to a boil, then simmer for 15 to 20 minutes. Then drain the chickpeas.
After simmering, the the skins will slip off the chickpeas easily. They can be removed for the creamiest hummus, but it’s not necessary if you don’t want to take the extra few minutes to do this.
Place the chickpeas, tahini, roasted garlic, lemon juice, and salt in the bowl of a food processor. Process on high to blend the hummus together. It will take a few minutes of blending to get a smooth consistency.
For fluffier hummus, add 2 to 3 ice cubes to the food processor and continue blending until the ice cubes are incorporated into the hummus.
Taste for salt and lemon juice, adding more as desired.
The hummus may seem a bit thin, but it will thicken in the refrigerator.
What to eat with this roasted garlic hummus
I love to dip whole grain pita bread into this hummus, and my husband loves to spread it on a toasted English muffin or bagel. It’s also a great dip for raw veggies like carrots and cucumbers. Or use it on a sandwich or in a wrap, maybe with some Baked Falafel.
This hummus would also be a great base for my Hummus Salad Dressing.
Frequently asked questions
This hummus will last up to a week in the refrigerator.
This hummus freezes beautifully, and can be stored in the freezer for 2 to 3 months.
If your hummus is grainy, you probably need to blend it longer. Adding the ice cubes also helps make the hummus creamier.
If you are avoiding nut and seed butters for dietary reasons, you can omit the tahini. Your hummus won’t be as creamy, but will still be delicious!
You can leave the peels on, but the hummus will not be quite as creamy. I would blend the hummus a little longer to get a creamy consistency.
For more tasty dips and spreads, see:
- Oil Free Hummus
- Homemade Guacamole
- Vegan Pesto
- Cashew Cheese Sauce
- Cherry Tomato Salsa
- Vegan Mayonnaise
- Vegan Chipotle Mayo
- Dairy Free Sour Cream
- Spinach Pesto
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- 1 (15 ounce) can chickpeas drained, or 1½ cups cooked chickpeas
- 4 tablespoons fresh squeezed lemon juice
- 1 head roasted garlic
- ¼ cup tahini
- 1 tsp salt
- 2 to 3 ice cubes
- Place the drained chickpeas in a pot of water and bring to a boil. Simmer for 30 minutes.
- Drain the chickpeas and place them in a food processor along with the lemon juice, tahini, and salt. If you want even smoother hummus, you can remove the skins from the chickpeas. They will slip off easily after you simmer the chickpeas.
- Squeeze the roasted garlic from the garlic head, using a paring knife to assist in removing the garlic from the skins. Add the roasted garlic to the food processor.
- Blend the ingredients until the hummus is smooth. 2 to 3 ice cubes can be added to the food processor for fluffier hummus.