Roasted Garlic Hummus

4.99 from 152 votes

Two large heads of roasted garlic come together with chickpeas, tahini, lemon, and EVOO for the most amazing roasted garlic hummus you've ever tried!

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This homemade roasted garlic hummus is what garlic lovers’ dreams are made of! It is creamy, smooth, and full of sweet and earthy garlic flavor. The best part is that it is so easy to make with just a few simple ingredients. All you need is some chickpeas, tahini, olive oil, lemon juice, salt, and of course, garlic! This dip is perfect as a snack or appetizer for parties and get-togethers.

Overhead shot of recipe topped with oil, chickpeas, and parsley in a bowl served with pita chips on large plate.
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If you try this recipe, you might feel like you’re missing the usual bold garlic flavor. That’s because roasted garlic actually lends a sweet flavor to this hummus, unlike raw garlic. And my kids find it “less spicy,” so it’s great to try if your kids are averse to fresh garlic.

why you’ll love this homemade garlic hummus recipe

  • Two words: Roasted Garlic. Roasted garlic is seriously the best, and it makes this hummus recipe so much better than any store-bought variety. It has a sweet and earthy flavor that is simply irresistible.
  • Easy to prepare. This recipe is a no-fuss recipe that anyone can make. Simply combine all the ingredients in a food processor and blend until smooth.
  • Creamy and smooth. This hummus is ultra-smooth and creamy, thanks to the addition of tahini. Tahini is a paste made from ground sesame seeds, and it gives hummus its signature creaminess.
  • A healthier snack option. This hummus is packed with protein and fiber from the chickpeas. It is also a good source of healthy fats from the olive oil and tahini. So not only is it delicious, but it’s also good for you!

Ingredients to make Garlic Hummus

  • Fresh garlic: You’ll want to pick out two decent size garlic heads for this recipe. While it may seem like a lot, once roasted, the garlic cloves will become very sweet and mellow in flavor. You could even add one more whole head of garlic to this recipe if you wanted.
  • Chickpeas: I like to use canned chickpeas for this recipe because they are already cooked and soft. This saves a lot of time! If you are using dried chickpeas, you will need to cook them first before adding them to the recipe. Grab my tips for how to cook chickpeas.
  • Tahini: Tahini is a paste made from ground sesame seeds, and it gives hummus its signature creaminess. You can find tahini in the international aisle of most grocery stores.
  • Olive oil: I like to use extra virgin olive oil in this recipe for drizzling on top of the garlic heads, but you could also use regular olive oil.
  • Lemon juice: This helps to brighten up the flavors in the hummus with some acidity.
  • Salt: This is to taste. I like to use about ½ teaspoon, but you can add more or less to taste.
  • Ice: This is optional, but I like to add a few ice cubes to the food processor when blending. This helps to make the hummus extra smooth and creamy. If you don’t have any ice, you can add ¼ cup cold water in place of the cubes.
Ingredients for recipe: olive oil, tahini, chickpeas, salt, two heads of garlic, and a lemon.

How to make Roasted Garlic Hummus

This recipe truly is easy. While it takes a little longer to prepare than your typical hummus recipe, the extra steps are well worth it! The oven does all the work for you with the garlic. You don’t even have to peel it!

Roast Garlic

  1. Place garlic cut side up on enough foil to wrap the garlic.
  2. Drizzle oil on the exposed surface of the garlic.
  3. Wrap the sides up and place the foil-wrapped garlic onto a baking tray.
  4. Roast in the preheated oven until golden and soft.
4 image collage of preparing garlic to be roasted and after roasted.

Blend Ingredients

  1. Add the drained chickpeas to the food processor along with the garlic, lemon juice, tahini, salt, and ice cubes.
  2. Blend until smooth.
2 image collage of ingredients in blender before and after blending.

Tips for making Roasted garlic hummus

  1. Learn how to roast garlic properly. Roasting a head of garlic is a great way to add a deeper and sweeter garlic flavor to this hummus recipe.
  2. Peel the chickpeas for ultra-smooth hummus. This is a tedious tip, but it’s my secret to the smoothest, creamiest hummus. The best way to do this is to soak the chickpeas with some warm water and baking soda and use your hands to rub the chickpeas. The peels will float to the top, and you can discard them.
  3. Don’t forget the ice cubes! I learned this trick from my dad, who taught me that the ice cube actually helps to create an ice cream like texture because it slowly breaks down to add cold water to the hummus. You’ll notice it also lightens up the hummus in the process – similar to restaurant-style hummus.
  4. Make the hummus ahead of time. The flavors actually taste better the next day as the garlic has a chance to infuse into the hummus.
  • Blend in spinach or kale. If you want to sneak in some greens, blend in a handful of spinach or kale. I like to do this with my kids, and they never even know!
  • Add roasted red peppers or cooked beets. This is a great way to add some sweetness and color to the hummus.
  • Make it spicy. Add in a pinch of cayenne pepper or red pepper flakes to give it some heat.
  • Add spices. Cumin, paprika, sumac, and za’atar are all great spices to add to hummus.

what to serve with your Garlic Hummusc

how to store Garlic Hummus

Store your hummus in an airtight container, preferably one made of glass. Hummus tends to absorb flavors and can take on a funky taste if stored in plastic Tupperware.

how long will Hummus last in the fridge?

Homemade hummus lasts about a week in the fridge.

can i freeze Hummus?

You can also freeze it for up to three months. Let the hummus thaw overnight in the fridge and then give it a good stir before serving. You may need to add a splash of water or lemon juice to get the consistency back.

Frequently asked questions

Why is my hummus so thick?

If your hummus is too thick, you can add a little water or lemon juice to thin it out. If it’s still too thick, you can try blending it in a high-powered blender.

Why is my hummus grainy?

There are a few reasons why your hummus might be grainy. The first is that the chickpeas weren’t peeled. The second is that the tahini was old or rancid. And the third is that you didn’t blend the hummus long enough. If your hummus is grainy, try blending it for a longer period of time.

Is it better to use dried or canned chickpeas to make hummus?

Both canned and dried have their pros and cons. Dried chickpeas will give you a more authentic flavor, but they take longer to cook. Canned chickpeas are more convenient, but they can sometimes taste like a can. If you’re using dried chickpeas, make sure to soak them overnight before cooking.

Serving plate with bowl of hummus with pita chips around bowl and a hand using a pita to scoop out a serving.

Whether you’re looking for a quick and easy dip or want to impress your guests with a homemade appetizer, this roasted garlic hummus recipe is the perfect choice. Made with just a few simple ingredients, this flavorful and healthy dip is sure to be a hit at your next gathering. So what are you waiting for? Give it a try today!

More hummus recipes:

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Roasted Garlic Hummus

Two large heads of roasted garlic come together with chickpeas, tahini, lemon, and EVOO for the most amazing roasted garlic hummus you've ever tried!
5 from 152 votes
Servings 4 servings
Calories 174
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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  • 2 large heads garlic
  • Extra virgin olive oil for drizzling and serving
  • 15 ounce can chickpeas rinsed and drained
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • ½ teaspoon salt
  • 3 ice cubes
  • Fresh chopped parsley for serving


  • Preheat the oven to 400°F.
  • Cut about ½ inch off the tops off of the head of garlics (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.
  • Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray.
  • Roast in the preheated oven until golden and soft, about 40-45 minutes. Roasting time will vary based on the garlic size.
  • Set aside to cool, then squeeze out the soft garlic from the paper cloves into the food processor.
  • Add the drained chickpeas to the food processor along with lemon juice, tahini, salt and the ice cubes. Blend for about 5 minutes until smooth. Taste and adjust as needed by adding more lemon juice or salt.
  • Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, add whole chickpeas for garnish and fresh parsley. Serve with pita bread.


Storage: Store any leftover hummus in an airtight container, preferably glass, in the fridge for up to a week. 


Calories: 174kcal, Carbohydrates: 17g, Protein: 7g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 590mg, Potassium: 205mg, Fiber: 5g, Sugar: 1g, Vitamin A: 22IU, Vitamin C: 5mg, Calcium: 52mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer, Snack

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Recipe Rating


  1. Maria says:

    I used a medium lemon from my tree and maybe it was more juicy than most because the lemon flavor in this hummus was strong. This recipe didn’t make a hummus my family enjoyed. I searched for other roasted garlic hummus recipes and noticed that most use far more tahini. I added an extra two tablespoons and that helped but I probably won’t make hummus using this recipe again.

    1. Yumna J. says:

      So sorry to hear that the hummus wasn’t to your taste. Thank you for the feedback!

  2. Tiffanie says:

    This was my first time making hummus and it is soooooo good! My husband and I love garlic hummus, but the grocery store ones have an acidic taste, but this is such a delicious option! I added the ice cubs and it made it ridiculously creamy and taste even better! Thank you for sharing this recipe 🙂

    1. Yumna J. says:

      You’re so welcome! The ice cubes really do make a difference!

  3. Kurt says:

    Not nearly enough tahini in this recipe. For that volume of chickpeas it should be quadrupled.

    1. Yumna Jawad says:

      Thank you for your feedback! Definitely adjust as needed based on your preferences.

    2. d says:

      it really is a matter of preference. I hate a lot of tahini in my hummus. Might as well just eat sesame paste straight 😉

  4. Claudia Chalela says:

    Why do you use icecubes,after so many years making hummus I had never heard of it.

    1. Yumna Jawad says:

      This is optional, but I like to add a few ice cubes to the food processor when blending. This helps to make the hummus extra smooth and creamy.