The absolute BEST homemade hummus recipe! Garlic is roasted until sweet and caramelized then pureed into hummus with chickpeas, tahini, and lemon.
As we head back into a normal routine with the start of a fresh school year, I love whipping up easy, delicious dips that my boys can help themselves to throughout the week.
Recently I created a big batch of creamy, roasted garlic hummus for my kids to enjoy with all of their favorite SUNSET veggies including Qukes, Wild Wonders, Angel Sweet tomatoes and Aloha peppers.
My boys love the bright and colorful Aloha peppers so I always slice up a bunch of them on Sunday and store in the refrigerator stashed in a low-level shelf for easy grabbing.
To make this roasted garlic hummus, you start by adding creamy, sweet garlic that has been caramelized until tender. If you’ve never made homemade roasted garlic, be sure to check out my guide on How to Roast Garlic.
Then, you add all of the usual suspects including lemon, chick peas and tahini. This is a great recipe for getting kids in the kitchen. In fact, my youngest is becoming quite the lemon squeezer.
What I’ve found is that the more you get kids involved with the cooking process, the more they will be inclined to eat what you prepare.
Another tip for getting kids to eat healthier? Offer them a wide variety of bright, colorful foods. We eat with our eyes so the prettier the food, the more eager littles will be to grab it. With the built-in strainer packaging, the SUNSET Angel Sweet tomatoes couldn’t be easier for kids to clean and enjoy – no need to slice or peel!
Speaking of easy to enjoy, we also love SUNSET’s tiny mighty cucumbers, Qukes. Perfect for little hands, they are easy to grab and ideal for dipping in yummy hummus,.
Cool, crisp, refreshing – is there anything better than a crunchy cucumber with homemade roasted garlic hummus?
Thanks to SUNSET produce, healthy snacking has never been any easier.
Frequently asked questions:
Absolutely! If you do this be sure to reduce the number from 6 cloves of roasted garlic to 2 cloves fresh garlic.
This hummus will be good for up to 7 days in an air-tight refrigerated container.
You can swap out tahini with olive oil but it will no longer technically be hummus. It will still be a delicious bean dip!
No forks required.
Roasted Garlic Hummus
- 12 cloves roasted garlic
- 32 ounces canned chickpeas strained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- 1 ½ teaspoons salt
- ¼ cup ice water or more as needed
- pita bread and SUNSET veggies such as Wild Wonders, Qukes or sliced Aloha Peppers to serve
- Roast garlic according to these recipe instructions. Place roasted garlic, strained chickpeas, tahini, lemon, and salt in a high-speed food processor and pulse until the consistency of sand. Add in ice water (yes you can add in a couple of ice cubes!) working 2 tablespoons at a time and continue until the hummus reaches desired consistency.
- Spread hummus on a platter and serve with SUNSET veggies and pita bread.
Want more healthy recipes? Head over to Pinterest!
Disclosure: I am in a long-term paid partnership with SUNSET Produce. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.