Creamy Roasted Garlic Hummus
The image is AI-generated. Cooking times are estimates.
Roasted garlic hummus combines chickpeas, tahini, and lemon with mellow garlic cloves softened in the oven. Roasting changes the garlic from sharp to sweet and savory. Blend patiently and add cold water gradually until the hummus is smooth enough to scoop without becoming runny.
Ingredient notes
Tahini should be well stirred before measuring because its oil separates during storage. Use drained chickpeas and reserve clean cold water separately for blending. The amount of roasted garlic can be adjusted after tasting; bulb size and roasting intensity change its strength.
Tips for a better result
Let roasted garlic cool before squeezing the cloves out of their skins. Scrape the processor bowl several times during blending. If the mixture seems thick, add water before adding extra oil. A small amount of liquid can improve smoothness without making the hummus greasy.
Substitutions and variations
Use plain cooked chickpeas instead of canned beans, adjusting salt. Lemon juice varies in sharpness, so add it in stages if your lemons are especially tart. Omitting tahini produces a different dip rather than the same hummus texture.
Storage and make-ahead tips
Refrigerate promptly in a covered container and use within 3 days. Keep it chilled when serving over a long period. Do not store roasted garlic or hummus at room temperature under a layer of oil.
A common question
Why does my hummus taste bitter?
Tahini can vary in bitterness, and burned garlic can contribute unpleasant notes. Roast until soft and golden rather than dark brown, and taste the tahini before mixing.
More from Crispe Kitchen
Explore the Snacks collection or read our cooking guides for more kitchen ideas.
Creamy Roasted Garlic Hummus
About 450 g; 6 snack portions
Estimated prep: 15 minutes · Cook: 40 minutes · Rest/chill: 10 minutes
Equipment: Small baking dish, food processor, foil
Ingredients
- 1 garlic bulb
- 1 tsp olive oil for roasting
- 1 can chickpeas, 400 g, drained and rinsed
- 60 g tahini, stirred
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 60–90 ml cold water
- 1/2 tsp ground cumin
- 1/4 tsp fine salt, or to taste
Instructions
- Heat oven to 200°C/400°F. Slice the top from the garlic bulb, drizzle with 1 tsp oil, wrap loosely in foil, and roast for about 35–45 minutes until the cloves are soft.
- Cool enough to handle, then squeeze the cloves from their skins.
- Blend chickpeas, tahini, lemon juice, 2 tbsp oil, cumin, salt, and roasted garlic.
- With the processor running, add cold water gradually. Scrape the bowl and blend again until smooth.
- Taste and adjust salt or lemon. Spoon into a bowl and serve, or refrigerate promptly.
Recipe notes
Follow the doneness cues as well as the timer. Ingredient sizes and equipment vary. Let roasted garlic cool before squeezing the cloves out of their skins. Scrape the processor bowl several times during blending. If the mixture seems thick, add water before adding extra oil. A small amount of liquid can improve smoothness without making the hummus greasy.