This classic recipe is taken to a whole new level with rich, roasted garlic. Homemade Roasted Garlic Hummus with a creamy texture is loaded with flavor and is the perfect dip to serve with pita chips or crunchy fresh veggies.
It’s official. I’m on the hummus bandwagon. Not that there’s really such a thing it’s just that I’m now totally in love with hummus. It might seem strange that it’s taken so long for me to become infatuated with this incredible dish but the thing is, for years I just didn’t get what all the fuss was about. Not until now. Not until I tasted homemade, roasted garlic hummus.
I recently started making my own version of Roasted Garlic Hummus after trying some at a party this past winter. I did some poking around on the internet and looked in cookbooks to find a few recipes that I thought might work. After a few attempts of making hummus that had just the right texture and flavor, I deemed my recipe ready to share. It’s gotten the approval of Mr. SS which is a big deal. See, he’s been to Isreal several times, ate the real deal, and boldly told me that he’d never eat hummus unless he was back there. Well, it looks like times have changed.
What You’ll Need To Make Roasted Garlic Hummus
This recipe is very easy to make with ingredients that you can find in about any grocery store.
- Chickpeas – either in a can or dried (I’ve included 2 cooking methods in the recipe card)
- Garlic Cloves
- Olive Oil
- Kosher Salt
- Cayenne Pepper
What makes this dip so incredibly delicious is the roasted garlic cloves and oil. It takes just a few minutes to simmer whole garlic cloves in olive oil and the outcome of that little bit of work is mind-blowing. Not only do you get a fragrant, flavorful oil, you also get beautifully soft, rich garlic cloves.
How To Roast Garlic Cloves In Olive Oil
Add 2 cups of olive oil to a small saucepan. Add in 1 1/2 cups of garlic cloves to the olive oil and simmer over low heat until the garlic cloves turn golden brown. The oil can be stored in the refrigerator for 2 to 3 weeks. Roasted garlic olive oil is not only delicious in this hummus recipe, but it’s also great to use in salad dressings, drizzled over roasted potatoes or grilled vegetables.
Tips To Make This Recipe
- You can use canned chickpeas – garbanzo beans – for this recipe if you want. I’ve used both canned and dried beans. Cooking dried beans takes a bit more time so you’ll need to plan accordingly. I’ve included instructions for cooking dried beans in the Instant Pot and on the stovetop in the recipe card. Just pick the one that works for you.
- If you cook dried beans, you might want to remove the outer skin of the chickpeas after the beans have cooked. This does take a bit of time and this step is totally up to you. If you don’t remove them, the hummus will still be outstanding with a bit more rustic texture.
- Use a food processor to blend all the ingredients together. Here’s a word of advice…don’t get impatient. To get a beautifully smooth texture, you’ll need to let the processor do its work for about 4 to 5 minutes.
Want More Great Dip Recipes? Try These:
If you make this recipe, let me know!
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- Food Processor
- 4 1/2 cups cooked dried chickpeas (see instructions below) or good quality canned beans
- 1/2 cup tahini
- 2 lemons - juiced
- 1/4 cup roasted garlic cloves
- 1/4 cup roasted garlic olive oil (see instructions below)
- salt to taste
- cayenne pepper to taste
- Add chickpeas to the bowl of a food processor and pulse on high speed until a thick paste is formed. Add-in the tahini, lemon juice, garlic cloves, and salt. Process on low for 3 to 4 minutes. Drizzle olive oil through the feeder tube while continuing to process until the mixture is smooth. If the mixture is too thick, add in 1 to 2 tablespoons of water.
- Place hummus in a shallow bowl or a plate. Drizzle over garlic olive oil and sprinkle with cayenne pepper. Serve with pita chips and sliced vegetables.
How To Cook Chickpeas In The Instant Pot
- Add 2 cups of rinsed, dried chickpeas and 4 cups of water to the instant pot. Secure lid on Instant Pot and close. Set to PRESSURE COOK/MANUAL and set the timer to 22 minutes. Once the timer goes off, allow the steam to release naturally, which will take about 15 to 20 minutes. Remove the lid from instant pot and drain beans.
How To Cook Chickpeas On The Stove Top
- Rinse 2 cups of chickpeas and place in 8 cups of water. Soak overnight. Drain the beans. To a large pot, add 8 cups of water and bring to a boil. Add the chickpeas. Turn heat down to simmer and cook the beans for approximately 50 minutes until tender. Drain beans.
How To Make Roasted Garlic Olive Oil
- Add 2 cups of olive oil to a small saucepan. Add in 1 1/2 cups of garlic cloves to the olive oil and simmer over low heat until the garlic cloves turn golden brown. Can be stored in the refrigerator for 2 to 3 weeks.