This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! You’ll make it over and over.

a veggie platter with hummus bowl on it and pita chips

I originally shared this Roasted Garlic Hummus on March 11, 2013. I have slightly the text and added new images today. 

Why We Love Roasted Garlic Hummus

In my mind, garlic is to hummus as parsley is to tabbouleh! Meaning, it wouldn’t be hummus without the garlic! And this roasted garlic hummus is no exception. This recipe has two whole heads of roasted garlic added to it, so it is a true garlic-lovers hummus.

Recipe Highlights

  • Made with only 5 basic ingredients that you can find at any grocery store
  • Inexpensive and budget friendly
  • Makes a great appetizer for a party or a healthy snack
  • Can be made ahead so it is great for meal prep on the weekends

I made this today, and it is delicious! I have added it to my list of “things I will no longer buy at the grocery store. ” I’m going to try your roasted red pepper hummus recipe next. Thank you for keeping this recipe simple to make.

the hummus with a pita chip in it

Ingredient Notes

  • 2 Whole Heads of Garlic: This sounds like a lot, but the roasting process will mellow the flavors.
  • Extra-virgin olive oil: Use a high quality evoo if you have it because the flavor will really stand out.
  • Canned chickpeas: I used canned chickpeas for this recipe, but making chickpeas from dried beans is great too. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.
  • Fresh lemon juice: You’ll want the juice from about 1 juicy large lemon.
  • Sesame tahini paste: Find this in the international isle with middle eastern ingredients. Make sure to stir it well as the oil may separate. Keep refrigerated once opened.
  • Salt: To season. Make sure to use regular granulated table salt. Kosher salt can be subbed, but double the amount if using Diamond Crystal brand.
  • Optional garnishes: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

How to Make Roasted Garlic Hummus

squeezing the garlic out of the paper and then the ingredients being added to the food processor

Step 1: Roast Garlic

Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

  • To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove them.
  • Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.
  • Place the garlic root end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browned and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.
  • Allow the garlic to cool, then squeeze the garlic out of the skins. (PHOTO 1)

Step 2: Puree The Roasted Garlic and Hummus Ingredients

Combine all of the ingredients in your food processor with the steel blade attachment. (PHOTO 2). Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

a white oval platter with the bowl of hummus and veggies on it

Serving Suggestions

  • Traditionally hummus is served sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.
  • If you cannot find sumac you can use a little paprika instead.
  • You can also top this with crispy roasted chickpeas, everything bagel seasoning or a little ground cumin.
  • Serve with fresh raw vegetables like carrots, peppers, celery and cucumbers.
  • Serve with pita chips or fresh warm pita bread.
  • Offer gluten-free crackers for a gluten-free alternative to pita.

Storage and Make Ahead

Keep in an air-tight container up to 5 days.

Hummus can be frozen, but it can be a little gritty once it is thawed. Once it is thawed, add it back to the food processor and process with a couple tablespoons of warm water to loosen it up and make it creamy again.


Tahini: Instead of tahini, you can use sunflower butter (sunbutter) in a pinch. It has similar texture and a slight bitterness akin to sesame tahini. Cashew butter is another option, but make sure there are no nut allergies if you are serving to guests.

Lemon: Lemon adds acidity to hummus and is essential for creating the perfect balance of salt and acid. If you do not have lemon you can try using lime or a little vinegar (red wine vinegar or unseasoned rice vinegar would be the best option.)

Chickpeas: If using dried chickpeas, measure out 1 2/3 cups cooked chickpeas to make this recipe.

the bowl of hummus on a black tray with a pita chip being dipped into it

More Homemade Hummus Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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close up of the hummus in a black bowl with parsley on top

Roasted Garlic Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews


This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.


Units Scale
  • 2 heads garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 15 1/2ounce can chickpeas, drained and rinsed
  • 3 Tablespoons plus 1 1/2 teaspoons fresh lemon juice (from about 1 juicy/large lemon)
  • 2 tablespoons tahini
  • 3/4 teaspoon salt
  • optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish


  1. Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.
  2. Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.


Hummus will keep covered in the fridge for up to 4 days.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Blended
  • Cuisine: Lebanese


  • Serving Size: 2 tablespoons
  • Calories: 95
  • Sodium: 176
  • Fat: 8
  • Fiber: 2 g
  • Protein: 1 g