Easy Creamy Roasted Garlic Hummus Recipe

If you love homemade hummus, then you’re going to love this Roasted Garlic Hummus recipe. It’s creamy and flavorful with just a touch of smokiness thanks to the paprika. Serve it with baked pita chips and a drizzle of olive oil.

Creamy Roasted Garlic Hummus

This Roasted Garlic White Bean Hummus is, in a word … de-lish!

First off if you’ve never made roasted garlic before, get on it, it is incredible. I actually did a tutorial on how to roast garlic a couple months back so now you really have no excuse!

This White Bean Hummus starts off with Roasted Garlic and honestly, roasting the garlic is the only work you have to do for this hummus recipe. The rest of it you just throw it in a blender or food processor and puree away!

Homemade hummus is so easy to make you have to try it. It is the perfect healthy snack idea to have around if you get the munchies during the day!

What You’ll Need for this Hummus Recipe

One of the things I love most about homemade hummus is how easy it is to make. You just need to roast the garlic and add everything to your food processor or blender.

• Chickpeas: Also known as garbanzo beans, these are packed with protein and nutrients!
• Tahini: Another classic hummus ingredient and one I simply can’t do without. Tahini is made from toasted ground sesame seeds and adds amazing flavor!
• Roasted Garlic: When you roast garlic it gets an irresistible hint of sweetness. I often eat roasted garlic cloves by themselves on toast. That’s how good it is! In this hummus recipe, all of that flavor is added to the hummus.
• Spices: I use smoked paprika and cumin.
• Olive oil: Use a high quality olive oil.
• Lemon Juice: The citrus adds adds brightness to the hummus that brings out all the flavors.
• Water: Only as needed to achieve the consistency you want.
• Salt: To taste. I use kosher salt.

How to Make Roasted Garlic Hummus

Ok now that you’ve gathered all your ingredients, let’s dive into making this homemade hummus recipe. Here’s how to do it. It’s so easy!

1. Add everything except the olive oil & water to a food processor. You can also use a blender for this step. Just add the beans, tahini, garlic, spices and salt to the bowl of your food processor.
2. Blend. Pulse a few times until the mixture is roughly processed.
3. Add olive oil & water. Drizzle in the olive oil, then pure until smooth. If the hummus is too thick, you can add water 1 tablespoon at a time until your hummus reaches the desired consistency.
4. Serve. Spoon into a bowl and dig in! I like to add an extra drizzle of olive oil and a sprinkle of smoked paprika on top.

Tips for Success

While homemade hummus is very easy to make, there are a few simple tips I always recommended for the best results:

• Use quality ingredients. Simple recipes like this need high quality ingredients to shine. So use the best olive oil you have, and make sure to use a flavorful brand of tahini. I like Trader Joe’s organic tahini.
• Don’t peel the beans. Some hummus recipes recommend peeling chickpeas before they are made into hummus. There is no need to do this.
• Use ice cold water. When adjusting the thickness of your hummus be sure to use cold water.
• Use fresh lemon juice. It is tempting to use bottled lemon juice, but don’t do it. Bottled citrus juice doesn’t have that bright, fresh flavor we’re looking for in this hummus recipe.

What to Eat with this Hummus Recipe

There are so many ways to enjoy a good hummus. I highly recommend serving it with homemade baked pita chips. This creamy, flavorful hummus is just to die for when paired with crunchy pita chips!

I also love serving veggies like carrots spears, celery, raw broccoli florets and raw red pepper spears with hummus. Raw veggies are another easy way to pair this creamy hummus with a healthy crunch.

Hummus is also a fabulous addition to sandwiches and wraps. Add a generous slather to add flavor to your sandwich and also help hold everything together.

How to Store Extras

You can store your homemade hummus in the fridge in an airtight container for up to 1 week. It is normal for some of the oil to separate over time, so give the hummus a good stir when you take it out of the fridge.

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