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An appetizer platter of crudite, pita bread and chips, and a small navy blue bowl of beige garlic hummus, with a celery stick dipped into the spread.

The Best Roasted Garlic Hummus

  • Author: Shanna Mallon
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


Roasted garlic adds depth to traditional chickpea hummus, plus fresh oregano, lemon, and a dash of cayenne to make this homemade dip extra special.



For the Roasted Garlic:

  • 1 head garlic
  • 1 tsp olive oil

For the Hummus:

  • 1 15-oz. can chickpeas
  • 2 tablespoons minced roasted garlic
  • 12 tablespoons tahini (optional)
  • 2 tablespoons olive oil
  • ½ tablespoon lemon juice
  • 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried)
  • ½ teaspoon salt (or more, to taste)
  • ¼ teaspoon cayenne pepper (optional)


To Make the Roasted Garlic:

  • Preheat oven to 400°F. Using a sharp knife, slice off the top of the head of the garlic. Drizzle with olive oil, rubbing the oil into the exposed clove tops. Wrap tightly with aluminum foil.
  • Bake for 30-35 minutes, until cloves feel soft when pressed. Remove from the oven, open the foil packet, and allow to cool. Reserve 2-3 cloves for this recipe, and save the rest for other uses.

To Make the Hummus:

  1. In a food processor, process the chickpeas, garlic, tahini if you choose to include it, olive oil, lemon juice, oregano, salt, and cayenne (if using) until it reaches the desired consistency.
  2. If hummus is too thick, simply add olive oil in small increments 1/2 teaspoon at a time, and pulse to mix. Adjust seasoning to taste.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes