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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Homemade roasted garlic hummus never tasted so good (and easy)! The roasted garlic adds a golden, soft, and aromatic depth to the creamy chickpea base. Blended with tahini, lemon juice, and a touch of salt, this hummus becomes irresistibly smooth and rich. Topped with parsley, pistachios, red pepper flakes, and roasted paprika, it’s a vibrant and textured dip perfect for any occasion.
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Place garlic cut side up on enough foil to wrap the garlic.
Drizzle olive oil on the exposed surface of the garlic.
Wrap the sides up and place the foil-wrapped garlic onto a baking tray.
Roast in the preheated oven at 375°F for 40 minutes until golden and soft.
Add the drained chickpeas to the food processor along with the roasted garlic, lemon juice, tahini, salt, and ice cubes.
Blend until smooth and creamy.
Top with parsley, pistachios, red pepper flakes, and roasted paprika.
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For extra creaminess, add a few ice cubes while blending the hummus.
You can substitute pistachios with other nuts like almonds or walnuts for the topping.
Adjust the amount of lemon juice and salt to suit your taste.
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly for this recipe. Just make sure to drain them before use.
How do I store leftover hummus?
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Can I make this hummus without tahini?
Yes, you can omit tahini or replace it with a mild nut butter like cashew or almond butter.
What can I serve with this hummus?
Serve with fresh veggies, pita bread, or crackers for dipping.
Can I freeze hummus?
Yes, hummus can be frozen for up to 3 months. Thaw in the refrigerator and stir well before serving.
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