This Roasted Garlic Hummus is so creamy and loaded with roasted garlic. Read on to find out the secret to making your hummus better than any store-bought version you’ve ever had.
Do you love hummus as much as I do? I swear I could eat it everyday, and to be honest, I usually do. I’ve tried every variety you could imagine but my fave flavor of all time is Roasted Garlic. I don’t think there’s anything better than the slightly sweet and savory taste of roasted garlic.
The first time I made hummus from scratch, it just didn’t taste as creamy as I was used to. I couldn’t figure out what went wrong. So I did some research and figured out that the secret to creamy hummus is to remove the skins from the chickpeas!
This is laborious- seriously, it take about 10-15 minutes per can to do this- but do what you have to do to kill the time. Throw on some music, sing, do some leg exercises, but do not skip this step!
Do you want a mediocre hummus, or one that melts in your mouth creamy? After trying both I can tell you which one I would choose.
Removing the chickpea skins changed my hummus from “eh, it’s ok” to “yowzah!” =) Now I love making hummus from home and if I have the time, I like to make it fresh as opposed to buying it at a store.
*Keep in mind, if you have a Vitamix, you may be able to skip this step. This high-powered blender does make it creamier than a traditional blender. However, I still like to peel the skins to get this hummus as creamy as possible.
How to make this Roasted Garlic Hummus:
To begin, preheat your oven to 400 F. On a baking sheet, add a small sheet of aluminum foil and add the 5 garlic cloves. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Roast for 20 minutes, or until soft. Remove from oven and transfer to a food processor.
Next, you’ll need to remove the skins from the chickpeas. Drain the cans first and rinse the chickpeas. Then using your fingers (I use my thumb, index and middle finger), pinch each chickpea lightly to remove the skin.
At first, I did one by one, throwing it in the food processor. After a minute or so, I realized it was much quicker to grab a handful of 10 or so chickpeas, cupping them my hand, and using the other hand to discard the skins.
You’ll get faster doing this, and the process itself is really easy. It just takes time. When finished, make sure all the chickpeas are in the food processor.
When the garlic is finished roasting, add the garlic and all other ingredients in the food processor. Process on high until combined and the hummus is smooth.
Sprinkle the Roasted Garlic Hummus with smoked paprika before serving. Serve with pita chips, pretzels, or vegetables. This hummus will keep in the fridge for 3-4 days.
Love hummus? Try one of these recipes:
And if you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Roasted Garlic Hummus (Vegan, Gluten-Free)Pin Rate
- 2 15 ounce cans chickpeas, drained and skins removed (don't skip this step! This makes the hummus creamy)
- 5 large garlic cloves - peeled
- 1 tablespoon extra virgin olive oil - plus 1 teaspoon for drizzling over garlic
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water
- 1/2 teaspoon ground sea salt
- smoked paprika
- Preheat oven to 400 degrees. On a baking sheet, add a small sheet of aluminum foil and add the garlic cloves. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Roast for 20 minutes, or until soft. Remove from oven and transfer to a food processor.
- To remove skins from chickpeas, pinch with fingers and the skin should remove pretty easy. Discard the skins and add the chickpeas to the food processor. This will take some time, about 20 minutes.
- Add all ingredients in the food processor and process until combined.
- Sprinkle hummus with smoked paprika before serving. Serve with pita chips, pretzels, or vegetables. This hummus will keep in the fridge for 3-4 days.