Roasted Garlic Hummus

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This roasted garlic hummus has all the creamy deliciousness of classic hummus, but with the mellow, buttery flavor or roasted garlic!

There are two types of cooks in the world: those who follow the recipe and use one or two cloves of garlic, as instructed, and those who throw in the whole darn bulb.

Well this recipe is for both types! The beauty of roasted garlic is that you can throw a whole bulb (or two!) without spending the next couple of days breathing fire. That’s because roasted garlic is way more mild and mellow than the raw stuff, but still loaded with delicious garlicky flavor. Seriously, read all about roasted garlic, why it’s awesome, and how to make it, here.

Roasted Garlic Hummus Ingredients

Here’s what you’ll need!

  • Garlic
  • Olive oil
  • Chickpeas
  • Tahini
  • Lemon juice
  • Cumin
  • Salt
  • Water

How to Make Roasted Garlic Hummus

First, roast your garlic. You can find complete instructions on how to do that here. If you want some extra garlicky bite in your hummus, reserve a clove before roasting, so you can add it to your hummus raw.

Once your garlic is roasted, let it cool for a bit, then extract the roasted garlic from the bulb by squeezing it. Sometimes the cloves come out whole, sometime they’re complete mush. Either is fine!

Now add the roasted garlic to a food processor bowl, along with some chickpeas, tahini, olive oil, lemon juice, cumin and salt. If you saved a raw clove of garlic, add it as well. Blend everything until smooth, thinning the mixture with a splash of water here and there as needed.

Taste-test your hummus and make any adjustments you see fit — extra lemon juice, extra salt, more cumin…that kind of thing.

Grab some pita bread and dig in!

Roasted Garlic Hummus Tips & FAQ

  • Is this hummus gluten-free? It is!
  • Shelf-life & storage: This hummus will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months. I like to split my hummus up into single serving portions and freeze them individually!
  • Can I omit the oil? I haven’t experimented with roasting garlic without oil, but I’ve had a few readers inform me that it works. You can certainly skip the additional oil in the hummus — just replace it with water!
  • Hummus variations: Try making this hummus with a different variety of bean, such as lentils or cannellini beans. You can also switch up the spices or add stir-ins, like fresh herbs, hot peppers, or olives.

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5 from 1 vote Print

Roasted Garlic Hummus

This roasted garlic hummus has all the creamy deliciousness of classic hummus, but with the mellow, buttery flavor or roasted garlic!

CourseAppertizer CuisineMiddle Eastern Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 6 Calories 208 kcal Author Alissa Saenz


  • 1large bulbroasted garlic*(or 2 smaller bulbs)
  • 1(14 ounce or 400 gram) canchickpeas,drained and rinsed
  • ¼cuptahini
  • 2tablespoonsolive oil
  • 2tablespoonslemon juice
  • 1teaspoonground cumin
  • ¾teaspoonsalt,or to taste
  • Water,as needed (1 to 2 tablespoons)

US Customary – Metric


  1. Place all ingredients except for water into the bowl of a food processor fitted with an s-blade.

  2. Blend while drizzling in as much water as you need to reach the desired consistency. Continue blending until smooth.

  3. Taste-test and adjust any seasonings to your liking.

  4. Serve.

Recipe Notes

*For extra garlicky, bite, reserve one clove of garlic before roasting it, then add the raw clove to the rest of your ingredients before blending.

Recipe makes about 1 ½ cups.

Nutrition FactsRoasted Garlic HummusAmount Per Serving (0.25 cup)Calories 208Calories from Fat 120% Daily Value*Fat 13.3g20%Saturated Fat 1.9g10%Sodium 513mg21%Potassium 174mg5%Carbohydrates 18.7g6%Fiber 4.1g16%Sugar 0.2g0%Protein 5.3g11%Calcium 69mg7%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.

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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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