This Roasted Garlic Hummus tastes amazing! It uses a whole bulb of garlic that has been roasted in the oven to bring out the sweet aromatic garlicky flavor which when combined with chickpeas and tahini makes a dip that is out of this world! Hummus is a perfect party dip – serve with crudites or toasted pita bread.
I have included affiliate links to useful products and services related to the topic of this post.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
As an Amazon Associate, I earn from qualifying purchases.
Read Full Disclosure Policy
Roasted Garlic Hummus
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Hummus is served as a dip or a spread and made with chickpeas, tahini (a sesame seed paste), lemon juice, olive oil, and garlic. In the US chickpeas may be called garbanzo beans.
You’ve probably seen it in grocery stores and in a variety of different flavors too. Here in the UK there are all kinds of “hummus” these days from lemon coriander to beetroot!
I guess this recipe is a step into that territory by using roasted garlic which amps the aromatics up to eleven! Homemade hummus really is the best you can get!
As a person with Greek-Cypriot heritage, hummus runs through my veins! Here is my Great-Grandfather’s hummus recipe that he was a champion at making!
Hummus (or houmous or hoummos) is actually a Middle Eastern dish. The island of Cyprus is pretty close to this region and is part of local cuisine – both on the Turkish side of the island and the Greek side.
Interestingly, it’s not as common in Greece, which I didn’t realise! This is why I always emphasise that I am half Greek-Cypriot rather than half Greek – our food and cultures do differ!
Look through more of my Greek-Cypriot Recipes here.
According to Wiki “In the United Kingdom, hummus was popularized by Greek Cypriot caterers, sometimes leading to a perception of it being a Greek food, though it is not well known in Greece.” If you’re interested in food history and origins, it’s worth ready through the Wiki entry about hummus.
Ingredients Used In This Recipe
You may already have some of the standard ingredients used in this recipe such as olive oil, garlic, and lemons, but I’ve also linked any specialized ingredients needed for this recipe to Amazon below.
- Canned Chickpeas – you could soak and cook dried chickpeas if you like, but honestly grabbing a can of them ready to use is so much easier.
- Tahini – a sesame seed paste that is the essence of hummus! You should be able to find it in supermarkets, but you could also try health food stores too.
- Extra Virgin Olive Oil – always by the best that you can.
- Ground Cumin – adds a warm earthy flavor
- Cayenne Pepper – this is an optional ingredient but adds a hot spicy kick to the roasted garlic hummus.
- Smoked Paprika – this is for garnish and also an optional ingredient.
More Recipes Using Chickpeas
Since one of the main ingredient in this recipe is chickpeas here are some more recipes using the same that you might like to try:
- Chickpea + Cucumber Salad with Tahini Dressing
- Chickpea & Cannellini Bean Burgers
- Vegetable & Chickpea Tagine
How Do I Roast A Whole Garlic Bulb/Head?
The title of this recipe gives away the fact that roasted garlic is used – but it doesn’t give away the fact that a WHOLE bulb (head) of garlic is used. If you love garlic you are in for a real treat with this dip!
It really is very simple to roast a whole head of garlic, but be forewarned that your kitchen (and house!) will fill up with the heady and mouth-watering aroma that will make your mouth water!
It’s a simple as slicing the top off the bulb to expose the cloves inside, drizzling with olive oil and wrapping in foil. It is then roasted in the oven for around 40 minutes and the end result is golden, soft, perfection.
Allow the garlic to cool so that you can handle the bulb, then, from the bottom end, gently squeeze to encourage the cloves out of their papery casing. Hold the head of garlic over a plate while you do this. You can also pick out the cloves using a fork
The cloves of garlic are so soft that you can spread them like butter and taste amazing when spread on warm bread or crackers (insert Homer Simpsons drool sound here!).
You can, if you like, add some seasoning to the garlic before roasting such as salt and pepper, or even herbs like thyme or rosemary. Experiment!
How Can I Store Roasted Garlic?
If you’re expecting guests you might want to roast the garlic in advance to rid the house of any lingering garlic smells! But while you’re roasting one head of garlic you may as well roast several – and store them for future recipes.
- Roasted garlic can be stored in the refrigerator in an airtight container, completely covered in olive oil for up to one week. Do not leave oil-covered garlic out at room temperature as can be a perfect breeding ground for botulism-causing bacteria – and you do not want that.
- You can store it in the fridge without oil, but it will last only 2-3 days.
You can also freeze roasted garlic, and there are a few ways you can do this:
- Squeeze the cloves from the paper skins and mash them. Divide between an ice cube tray and freeze. When frozen, pop them out and place in a freezer bag so you can easily grab a couple when you need to use roasted garlic in a recipe.
- Squeeze out the cloves and place them on a baking sheet in the freezer until frozen. Transfer to a freezer bag and take as many as you need when required.
- Allow the garlic to thaw before using.
More Dip Recipes
Want more dips to make? Try these ones:
How Do I Make Roasted Garlic Hummus?
Just check out the recipe card below with full ingredients and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 large head garlic
- 3 Tbsp extra virgin olive oil, divided
- 1 (15 oz / 400g) can chickpeas, rinsed and drained
- 3 Tbsp fresh lemon juice
- ⅓ cup tahini
- 3 Tbsp water
- 1 tsp ground cumin
- ½ tsp cayenne pepper, optional
- Sea salt, to taste
- Fresh vegetable crudites such as tomatoes, cucumbers, carrots, radish, etc.
- Kalamata olives
- Pita bread, toasted
- High-quality extra virgin olive oil
- Smoked paprika, for garnish
- Preheat oven to 200C/400F/Gas 6.
- Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in
pre-heated oven for 40 minutes. Remove from the oven and set aside to cool for a few minutes.
- Place the remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin, and cayenne pepper (if using) to a blender or food processor.
- When the garlic is cool enough to touch, remove roasted garlic cloves from the outer skin and add to the
- Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- Transfer to a serving dish and drizzle with high-quality extra virgin olive oil and a sprinkle of smoked paprika.
- Serve with fresh vegetables, Kalamata olives, and/or toasted pita bread.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 416mgCarbohydrates: 30gFiber: 8gSugar: 5gProtein: 11g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meze!
One of my favorite ways to eat hummus is as part of a meze, a meal comprising of lots of different dishes – dips, salads, hot, cold, meat, fish, vegetarian – served over several courses. Think of it a bit like Spanish tapas!
- Homemade Tzatziki – a cucumber, mint, and yogurt dip
- Manitaria Krasata – mushrooms cooked in red wine
- Cypriot Potato Salad – best served warm
- Cypriot Village Salad – topped with feta and olives
- Dolmades – stuffed vine (grape) leaves
- Beverage – of course, you could drink some Ouzo or a Keo beer, but since I associate my times spent in Cyprus with watermelon try this Watermelon Breeze that is spiked with rum and tequila!
- Dessert: Paris on Ice – a layered gelatin dessert made with cherry jelly and condensed milk.
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!