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A classic roasted garlic hummus made with chickpeas, tahini, fresh spices and herbs, and sweet roasted garlic for a dip that everyone will love. Made in just 30 minutes for a quick and easy appetizer.
There are a few foods I usually choose to buy at the store rather than make myself.
Among those are fresh salsa and pico de gallo, most salad dressings, and hummus. I know, I know. Homemade is cheaper, fresher, and limitless with variations but I live a busy life and sometimes a girl’s gotta make some sacrifices.
Then something happened.
Last week I got a chance to try a fresh salsa that was so delicious AND completely, totally, and ridiculously easy to make that I felt I had run out of excuses for why I choose store-bought. Inspired and motivated, I set to work making this Roasted Garlic Hummus, quite literally the first hummus I’ve made in a decade and therefore, the first hummus recipe on My Darling Vegan.
What did I learn from breaking away from a decade of excuses, rolling up my sleeves, and blending my own damn chickpeas?
- Homemade hummus is way cheaper
- Homemade hummus is fresher
- Homemade hummus is limitless with possibilities.
- Homemade hummus is completely, totally, and ridiculously easy to make!
Why have I been buying store-bought all this time??
If you have a hard time making your own hummus, I urge you to make this the year you give it a try.
WHAT YOU NEED TO MAKE HOMEMADE HUMMUS
You don’t need much to make impressive homemade hummus. You only need a few ingredients and a couple of kitchen gadgets. First of all, when making homemade hummus, you will need a food processor.
Having a high-quality food processor is very beneficial for plant-based eating and especially when it comes to hummus. This is the food processor I recommend. I have been using it for years and I love it!
INGREDIENTS FOR ROASTED GARLIC HUMMUS
This recipe is super simple to make. It requires only a handful of ingredients and a few spices. For this pumpkin hummus you will need:
- tahini paste
- olive oil
HOW TO MAKE ROASTED GARLIC HUMMUS
STEP ONE – ROAST THE GARLIC
To make this pumpkin hummus, start by roasting the garlic in the oven. Do do this, cut the top off of a garlic bulb so that the tops of the garlic cloves are exposed. Drizzle a couple of teaspoons of olive oil over the exposed cloves, wrap in tin foil, and bake for about 30 minutes until garlic is tender and fragrant. Remove from oven and let cool for 10 minutes before pulling the cloves out of there skin.
Here is a super awesome tutorial for roasting garlic.
STEP TWO – MAKE THE HUMMUS
Once your garlic is roasted, blend together all the ingredients in a food processor until you have a smooth and creamy hummus. Transfer the hummus to a serving dish and top with chickpeas, fresh parsley, and a sprinkle of paprika.
HOW TO USE YOUR HOMEMADE HUMMUS
Homemade hummus is an amazing condiment with so many uses. Here are a few ways I love to use my homemade hummus.
- As a spread on bread or crackers
- Add to your Mediterranean bowls and salads
- Add it to your favorite pasta
- Spread it onto a burger or sandwich
- Use it as the base of a flatbread pizza
For more ideas on how to use your roasted garlic hummus, check out this article.
SERVING AND STORING HOMEMADE HUMMUS
Serve your hummus immediately with chickpeas and fresh parsley. Serve with bread, pita, crackers, or vegetables.
This recipe makes a little more than 2 cups. Leftover hummus can be stored in an airtight container in the refrigerator for up to 7 days.
Variations on Homemade Hummus
Want to try more homemade hummus recipes? Here are a few of my favorites:
But before you go, let’s take a look at the recipe card below.
Roasted Garlic Hummus
Roasted Garlic Hummus
- olive oil
- fresh parsley
- roasted garlic
- Roast garlic according to these directions.
- In a food processor combine chickpeas, tahini, 2 tablespoons olive oil, lemon juice, roasted garlic, reserved chickpea liquid, cumin, and salt. Blend until very smooth, scraping down the sides as needed.
- Serve with desired toppings and crackers, pita, or vegetables.
- Store in an airtight container in the refrigerator for up to 5 days.