There’s something great about this roasted garlic hummus. It’s sweet, nutty, and so much softer than raw garlic, which makes it perfect for hummus. This roasted garlic hummus is creamy, light, and packed with a rich garlic flavour that doesn’t overpower but lingers in the most satisfying way.
When I make this, I like to roast a whole bulb of garlic until it’s golden and caramelised, then squeeze out the soft cloves like butter into the hummus mix. My brand new Ninja Power Nutri Blender handles the blending beautifully, giving me a gorgeously smooth result every single time.
Why Roasted Garlic Changes Everything
Raw garlic can be harsh in hummus, but roasting it transforms the cloves into a mellow, almost sweet spread. I’ve been known to roast two bulbs and double up in the recipe because the flavour is so addictive.
This roasted garlic hummus works brilliantly as part of a mezze spread with warm flatbreads, or simply with crunchy veg like carrots and cucumber. I also use it as a sandwich spread, it’s especially good with BBQ Chicken and crisp lettuce.
Quick to Make, Big on Flavour
The only time-consuming part here is roasting the garlic, but it’s hands-off and worth every minute. I often pop a few bulbs in the oven when I’m roasting other things to save time later. The actual blending takes less than 5 minutes, especially with my new wonderful blender doing all the heavy lifting.
I always keep a tub of this hummus in the fridge for quick lunches. It lasts for about five days, though in my house it never makes it past the second.
Serving Suggestions
This hummus isn’t just for dipping. I often spread it on toast with sliced avocado or use it as a base for a roasted vegetable salad. It also makes an excellent side at a BBQ dinner, the roasted garlic flavour works beautifully alongside grilled meats and halloumi. When you’re looking for a wine to server with hummus, crisp white wines like Sauvignon Blanc or a nice rosé wine pair well with the richness of hummus.
Roasted Garlic Hummus
Ingredients
- 400 g Chickpeas tin, drained and rinsed
- 1 bulb Garlic large
- 3 tbsp Tahini
- 1 Lemon juiced
- 4 tbsp Olive oil extra virgin
- ½ tsp Ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 200°C (180°C fan). Slice the top off the garlic bulb to expose the cloves slightly. Drizzle with olive oil and wrap in foil. Roast for 35–40 minutes until the cloves are soft and golden. Allow to cool slightly, then squeeze the cloves out of their skins.
- Add the chickpeas, roasted garlic cloves, tahini, lemon juice, olive oil, cumin, and a pinch of salt and pepper into your blender or food processor. The blender makes quick work of this, giving a smooth and creamy texture.
- If the hummus seems too thick, add water a tablespoon at a time and blend until it reaches your preferred consistency. Taste and adjust seasoning as needed.
- Spoon into a bowl, drizzle with olive oil, and garnish with a sprinkle of paprika or chopped parsley if you like. Serve with flatbreads, crackers, or vegetable sticks.