Roasted garlic hummus is the best twist on classic hummus, with slightly sweet roasted garlic replacing raw for a gentler, more subtle dip. A whole head of roasted garlic is added, which might seem like a lot, but it's delicious! This is especially good if you're a little sensitive to raw garlic.

Serve your hummus with crackers and veggie sticks as pictured, or have it on a sandwich, with flatbread and falafel or chickpea salad, or even as a simple pasta sauce! See also hummus flavours.

Top-down view of a bowl of hummus surrounded by veggie sticks and crackers.
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These are typical hummus ingredients, but you're taking the extra step of roasting garlic rather than including it raw.

Roasted garlic hummus ingredients with labels.

Ingredient Notes and Substitutions

  • Chickpeas: these can be canned or home-cooked chickpeas, but either way be sure to drain and rinse well. See how to cook beans in the oven.
  • Tahini: use any colour of tahini. I like light or white for a milder flavour.

How to Make Roasted Garlic Hummus

Garlic hummus steps 1 to 4, roasting the garlic and mixing the hummus.

Step 1: cut the top off of a head of garlic and drizzle with olive oil.

Step 2: wrap in foil and roast for about 40 minutes, then pop the cloves out.

Step 3: add to a food processor with all of the other ingredients.

Step 4: blend until very smooth and serve.

Top Tips

  • Adjust the water: I usually add about 2 tablespoons of water, but the texture of your chickpeas and how runny the tahini is will affect how much water you need.
  • Double the garlic: if you love garlic too, use 2 heads of roasted garlic! Alternatively, if you like a little less, start with 6 cloves and work from there.
  • Use soft chickpeas: for perfectly blend-able chickpeas, add a sprinkle of baking soda to the soaking water if you're cooking them at home. This softens the chickpeas a little more and makes them just right for hummus.

How to Store

Storage: keep the hummus in a sealed container in the fridge for about a week.

Freezing: transfer hummus to an airtight container and freeze up to 2 months. Thaw in the fridge overnight before serving. It might separate a bit when thawed, but will come together again with a good stir.

A bowl of hummus on a platter with vegetables and crackers.


Should chickpeas be cooked before making hummus?

Yes! Unlike falafel, which is made with soaked but uncooked chickpeas, the chickpeas should be soft-cooked for the best hummus. Canned works too (canned chickpeas are already cooked).

What happens if you put too much tahini in hummus?

Nothing will really happen, but your hummus might taste a little bitter, especially if the tahini is on the bitter side. A lighter tahini will have a milder taste.

Why is my homemade hummus so bland?

You need to add enough salt and lemon, the main flavouring agents in hummus. If it seems salty enough, it probably just needs an extra squeeze of lemon juice.

If you make this Roasted Garlic Hummus or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Top-down view of a bowl of hummus surrounded by veggie sticks and crackers.
Print Recipe
5 from 1 vote

Roasted Garlic Hummus

Roasted garlic hummus is the best twist on classic hummus, with slightly sweet roasted garlic replacing raw for a gentler, more mild dip.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 6
Author: Sophie


  • Measuring cups and spoons
  • Food processor or blender


  • 1 head garlic skin on
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 ½ cups cooked chickpeas or a 15 oz. can, plus a few to garnish
  • ½ teaspoon sea salt less if using canned beans


  • Begin by cutting the top off the head of garlic and drizzle it with a little oil. Wrap it in foil and roast it in a 400°F (200°C) oven for about 35-40 minutes.
    1 head garlic
  • Once the garlic is cooked and cooled, peel it by gently squeezing the bulb. The cloves should pop out.
  • Add the chickpeas, tahini, all of the garlic cloves, lemon juice, and oil to a food processor or Vitamix and blend with enough water to make a spreadable consistency. I always start with 2 tablespoons of water and add a little more as needed. Add salt and adjust to taste.
    ¼ cup tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 ½ cups cooked chickpeas, ½ teaspoon sea salt
  • Serve immediately or refrigerate for up to a week.


Garnish: add a handful of chickpeas, a pinch smoked paprika, a pinch black pepper, and a drizzle of olive oil.
If you love garlic, try roasting 2 heads for a big garlic flavour.


Serving: 1g | Calories: 143kcal

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