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Roasted Garlic Hummus is so delicious and easy to make. Made with olive oil, roasted garlic cloves, chickpeas, lemon juice, tahini, salt and red pepper flakes that are blended together until silky smooth.

Roasted Garlic Hummus

Course Appetizer, Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12


  • 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.