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!
- 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.
- Blend. Pulse a few times until the mixture is roughly processed.
- 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.
- 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.
Print
Easy Creamy Roasted Garlic Hummus Recipe
- Prep Time: 10 minutes
- Total Time: 10 mins
- Yield: 2 cups 1x
- Category: Snack
- Method: Food Processor
- Cuisine: Middle Eastern
Description
This Roasted Garlic Hummus is an easy and flavor-packed way to make hummus at home.
Ingredients
- 28oz. canned of low sodium chickpeas, rinsed and drained
- 1/2 cup tahini
- 3–4 tablespoons lemon juice
- 3 tablespoons olive oil
- 12–14 roasted garlic cloves
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (or more to taste)
- 1–2 tablespoons of water
Instructions
- Make Roasted Garlic by following my easy “how to roast garlic” tutorial.
- Drain and rinse chickpeas in or colander with water. Place chickpeas on a paper towel. Using another paper towel gently rub the chickpeas to help the skin fall off. (I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.)
- To a food processor add chickpeas, tahini, lemon juice, olive oil, roasted garlic cloves, cumin and salt. Blend for 2-3 minutes until the hummus is nice and creamy.
- If your hummus seems too thick add a couple tablespoons of water to thin it out.
- Serve immediately or store in an air tight container in the refrigerator for 4-5 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 159
- Sugar: 0 g
- Sodium: 344 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
DON’T MISS A RECIPE
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27 comments on “Easy Creamy Roasted Garlic Hummus Recipe”
One of my clients has a huge hummus craving so I gave her this recipe and she liked it so much that I had to try it to. WOW…this one has some really intense flavor and I loved it! Great recipe…thank you! 🙂
I am so glad they loved it and it was a hit all around! Homemade Hummus is so easy and delicious!
Where is the actual recipe? I’ve tried pulling the page up on my phone, ipad, FireFox on my computer, and Microsoft Edge, but don’t see the actual recipe on the page?
I am sorry it wasn’t loading. Don’t you just love technology, sometimes! This issue has been resolved, and the recipe is back!
Hi! I swear this recipe used to be for a roasted garlic white bean hummus, but I see now it uses chickpeas. Am I going crazy? Is the only difference between this and the old recipe just a one for one substitution of some form of white bean? It was always so good! Thanks!
haha.. you’re not crazy. It did use to be white bean but we updated it. And yes you are right, it is basically the same, just use white beans instead of chickpeas.
Can’t wait to try this, but can you tell me when to add the smoked paprika, the recipe doesn’t say.
Thank you, Becky
Hello, your delicious roasted garlic white bean hummus recipe has made it to The Food Explorer’s “Best 39 delicious garlic hummus recipes on the net” list.
awesome, so glad to hear it!
Humus is a staple where I live and I’ve made it with most every legume I can find with lots of garlic. But the roasted garlic – Omigoodness – the bar has been raised!! Thank you so much!! (Fresh cloves are a good antidote:-)
haha.. yes the roasted garlic totally takes it over the top!
I am in love with this hummus recipe. It’s so creamy and delicious!
ohhh thank you so much angela!
2 cans are about 800 grams?
hmmmm.. on the calorie counter I use it’s 558 calories using 30 oz. of the Goya brand. I just updated the nutritional info for ya. 🙂
Don’t see the roasted garlic in the instructions. Assuming it’s added in step 1?
Yup, sure is. Just updated the recipe. Sorry about that! Kind of an important part if it’s roasted garlic hummus … sheeshh!
Looks like a beautiful recipe, I will give it a try today. How long can you keep it for?
Thanks Megan. I hope you like it! It can keep for about a week in an air tight container.
I have white beans left over from a soup I made recently, and this looks like such a great use for them.
Also I shared this recipe on my Super Bowl Recipe Roundup: http://karylskulinarykrusade.com/recipe-roundup-super-bowl
Oh hurray! So glad to hear it Karyl! Glad you enjoyed it!
Krista, I really loved this post and how you share such heartfelt stories. I came for this gorgeous hummus that I saw over on IG and instead my heart is smiling from the image of you falling asleep with Cason curled up in your arms –> totally the best feeling ever 🙂 This hummus is totally the best too, love that you used cannellini beans!
ohhh… so glad! 🙂 I bet you are getting lots of those sweet times with your little one! 🙂
What a sweet story you shared! Your son sounds adorable too! And I love the awkward switch from personal story to food. What goes better with food then a great story. That’s what blogging is all about, hehe. 🙂 This hummus looks amazing. I am going to try it this weekend for sure. Thank you!
haha.. thanks cyndi. I figured thats me, my mind bounces all over the place and so does my writing haha. 🙂 Just think of it as a good friend having a conversation. 🙂 Hope you like the hummus chica!
This is just such a beautiful story. It makes me take a moment just to think about how grateful and blessed I am as well. Sometimes we need the reminder. This is also some mean hummus! Pinned.
Awww.. Thanks Jocelyn. I am so guilty of letting me mind get caught up in the things I don’t have, but God has a good way of jolting me back into realizing how blessed I really am AND how much we all are! Hugs to you sweet friend! :)Thanks for the pin!