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Roasted Garlic Hummus

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The absolute BEST homemade hummus recipe! Garlic is roasted until sweet and caramelized then pureed into hummus with chickpeas, tahini, and lemon.

Roasted Garlic Hummus Recipe Easy

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.

Liz Making Hummus
Sunset Veggies

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.

Liz Slicing 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.

Asher Adding Roasted Garlic

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.

Jacob Squeezing Lemon

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.

Liz Spreading Hummus with Kids

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.

Liz Rinsing Tomatoes

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!

Scooping Cucumber in Hummus

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,.

Liz and Kids Slicing Pita
Tasty Garlic Hummus Recipe
Jacob Loving Hummus

Cool, crisp, refreshing – is there anything better than a crunchy cucumber with homemade roasted garlic hummus?

Creamy Garlic Hummus Recipe
Liz and Boys Eating Garlic Roasted Hummus

Thanks to SUNSET produce, healthy snacking has never been any easier.

Jacob Eating Cucumbers and Hummus

Frequently asked questions:

Can I use regular, raw garlic instead of roasted garlic?

Absolutely! If you do this be sure to reduce the number from 6 cloves of roasted garlic to 2 cloves fresh garlic.

How long can I store roasted garlic hummus in the refrigerator?

This hummus will be good for up to 7 days in an air-tight refrigerated container.

Can I make hummus without tahini?

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 Recipe Easy

Roasted Garlic Hummus

5 stars average
The absolute BEST homemade hummus recipe! Garlic is roasted until sweet and caramelized then pureed into hummus with chickpeas, tahini and lemon.
PREP: 15 mins
COOK: 45 mins
TOTAL: 1 hr
Save
Servings: 8

Ingredients
 

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 153kcalCarbohydrates: 19gProtein: 7gFat: 6gSaturated Fat: 1gSodium: 755mgPotassium: 224mgFiber: 5gSugar: 1gVitamin A: 17IUVitamin C: 5mgCalcium: 58mgIron: 2mg

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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.

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

6 Comments

  1. Can the Aquafaba from the canned Chickpeas be used in place of water? Do you remove the shells from the chickpeas if present? Would 1 tablespoon of the minced or chopped garlic from a bottle be enough? I noticed you said 12 cloves of garlic. I want a prominent garlic flavor so? I noticed you don’t use olive oil although most recipes call for it, and most commercial products contain vegetable oil.

    1. I think you would probably need 1 1/2 or 2 tablespoons of bottled garlic to be strong enough in the garlic flavor. You could try using the aquagaba from the canned chickpeas, I haven’t tried that before! I worry it might make the hummus a bit too thick.

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