Dip & Spread
The Ultimate Roasted Garlic Hummus
Creamy, smooth, and packed with flavor—this hummus blends sweet roasted garlic, chickpeas, tahini, and lemon into a rich, irresistible dip that’s perfect for snacking, spreading, or sharing.
A Lockdown Favorite That Stuck
During the COVID lockdown in Barcelona, I found myself on a mission—to make the ultimate roasted garlic hummus. With more time at home than usual, it turned into a bit of an obsession: tweak the garlic, adjust the texture, dial in the balance.
There’s no single “perfect” version, but this one quickly became a favorite. It takes everything great about classic hummus—chickpeas, tahini, olive oil, and lemon—and elevates it with deeply roasted garlic.
Roasting transforms garlic completely. Instead of sharp and pungent, it becomes sweet, mellow, and almost buttery, blending seamlessly into the hummus while adding real depth.
The result is smooth, rich, and incredibly satisfying—perfect as a dip, a spread, or something you’ll end up eating straight from the bowl.
Chef Tips
How to Get Ultra-Smooth Hummus (Without Going Bitter)
Peel the chickpeas: Removing the skins is the fastest way to get a silky texture. It’s a small step that makes a big difference.
Use warm chickpeas: They break down more easily and blend into a smoother base.
Blend in stages: Don’t just blast it for 5 minutes straight. Blend for 1–2 minutes, let it rest, then continue.
Avoid overheating: Over-blending creates heat, which can make the hummus taste slightly bitter—especially the tahini.
Add ice water: A few tablespoons while blending keeps things cool and gives hummus that light, whipped texture.
Start with tahini + lemon: Blend these first to create a smooth, emulsified base before adding chickpeas.
Stop at the sweet spot: Blend until smooth—but not endlessly. There’s a point where texture improves, and then a point where flavor starts to fade.
Real-world tip: If your hummus starts tasting flat or slightly bitter, it’s usually from over-blending. A squeeze of lemon and a pinch of salt can help bring it back.
To make the hummus, blend all the ingredients together in a food processor until smooth. Adjust the seasoning to taste and add more olive oil or cold water if necessary to reach your desired consistency.
Make It Your Own
Easy Hummus Variations to Try
Roasted red pepper: Blend in roasted red peppers for a slightly sweet, smoky twist and vibrant color.
Spicy hummus: Add chili flakes, harissa, or a touch of cayenne for some heat.
Herb-packed: Blend in fresh parsley, cilantro, or basil for a brighter, fresher flavor.
Lemon-forward: Add extra lemon juice and zest for a sharper, more refreshing profile.
Extra creamy: Add a spoonful of Greek yogurt or more tahini for a richer, smoother texture.
Smoky version: Add smoked paprika or a drizzle of smoked olive oil for deeper flavor.
Tip: Start small when adding new ingredients—you can always adjust, but it’s hard to undo overpowering flavors.
Frank's Ultimate Roasted Garlic Hummus
Ingredients
Equipment
Method
- Follow these steps to roast garlic in the oven:- Set the oven temperature to 375°F.- Slice off about 1/4 inch from the top of the garlic head, exposing the tops of most of the cloves.- Drizzle some olive oil over the garlic and wrap it securely in aluminum foil.- Bake the garlic for 40 to 50 minutes, or until the cloves are soft and golden.- Let the garlic cool slightly before squeezing out the roasted cloves.
- Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor.
- Rinse and drain cooked chickpeas.
- Add beans, chicken stock, and baking soda and cook on med low covered - until beans absorb most of the liquid and become softer (30 min'ish), salt to taste 1/2 tsp'ish then let cool.
- Add all ingredients, to the food processor and blend until completely smooth.
- Don’t add chickpeas until after you get the tahini emulsified into the lemon juice and garlic!!! Add a tablespoon of cold water and then pulse some more. THEN add the chickpeas. Trust me. It’s the real secret.
- Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid.
- Spoon hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top as desired.
- Sprinkle with chopped coriander or smoked paprika before serving.
Notes
Hummus FAQ
Frequently Asked Questions
How long does homemade hummus last?
Homemade hummus typically lasts 4–5 days in the fridge when stored in an airtight container. A thin layer of olive oil on top can help keep it fresh longer.
Can you freeze hummus?
Yes, hummus can be frozen for up to 2–3 months. The texture may change slightly, so stir well and add a little olive oil or lemon juice after thawing.
Why is my hummus not smooth?
It’s usually due to chickpea skins, cold ingredients, or not blending long enough. Peeling the chickpeas and using warm beans can make a big difference.
What can I serve with hummus?
Hummus pairs well with pita bread, flatbread, crackers, fresh vegetables, grilled meats, or as a spread in sandwiches and wraps.
Can I make hummus without tahini?
Yes. You can substitute tahini with Greek yogurt, nut butter, or simply leave it out, though the flavor will be slightly different.
The Ultimate Roasted Garlic Hummus Pairs well with:
