Roasted Garlic Hummus

Hummus lovers, get ready — this Roasted Garlic Hummus might just be your new go-to dip. Smooth, rich, and deeply flavorful, it strikes the perfect balance between creamy chickpeas, sweet roasted garlic, and bright lemon.

This recipe has its own twist with a hint of lemon zest for brightness and a swirl of smoked paprika-infused olive oil for warmth and color.

Whether you’re scooping it with fresh veggies, spreading it in wraps, or topping it with crispy chickpeas, this homemade hummus will beat anything store-bought — every single time.

Why You’ll Love This Recipe:

Sweet, mellow roasted garlic (no sharp bite!)

1. Creamy texture from tahini and chilled aquafaba

2. Fresh lemon zest brightens the entire dip

3. Easy to batch prep and freeze

4. Gluten-free, vegan, and endlessly customizable

Final Thoughts:

This Roasted Garlic Hummus is everything hummus should be — creamy, flavorful, and just a little fancy with the addition of smoked paprika oil and lemon zest. It's the kind of dip that makes snacking exciting and elevates everything from wraps to grain bowls.

Once you’ve made it once, you’ll never go back to store-bought again.

Yield: 1 1/2 cups

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Roasted Garlic Hummus

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Hummus lovers, get ready — this Roasted Garlic Hummus might just be your new go-to dip. Smooth, rich, and deeply flavorful, it strikes the perfect balance between creamy chickpeas, sweet roasted garlic, and bright lemon.

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Ingredients

For the Hummus

• 1 large head garlic
• 1 tablespoon olive oil (for roasting garlic)
• 1 (15-oz) can chickpeas, drained and rinsed (reserve 2–4 tbsp liquid)
• ¼ cup tahini
• 3 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• ½ teaspoon salt (plus more to taste)
• 2–3 tablespoons aquafaba (reserved chickpea liquid) or cold water
• 2–4 tablespoons olive oil (for blending)

Instructions

1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Let cool, then squeeze out the cloves.
2. In a food processor, combine chickpeas, tahini, lemon juice, lemon zest, salt, and roasted garlic cloves. Pulse to combine. Slowly drizzle in olive oil and aquafaba (or water), blending until smooth and creamy. Scrape down sides as needed. Adjust salt and lemon to taste.
3. 💡 Pro tip: For ultra-smooth hummus, remove the chickpea skins or use ice-cold aquafaba when blending.

Notes

No tahini? Sub with unsweetened almond or sunflower seed butter.

Love spice? Add a pinch of cayenne or roasted jalapeño to the blend.

More garlic? Add a raw clove for bite, or roast two heads instead of one.

Storage: Store in an airtight container for up to 5 days in the fridge or freeze for up to 1 month.

Nutrition Facts

Calories

1178

Carbs

87 g

Cholesterol

0 mg

Fat

83 g

Fiber

24 g

Net carbs

63 g

Protein

35 g

Sat. Fat

11 g

Sodium

2449 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.