Hummus is an easy dish to prepare at home and once you know the basics you can easily make different flavors like this roasted garlic version.

Serving plate with a bowl of hummus in the center, pita triangles surrounding it and lemon wedges in a small bowl on the side.

It’s true that you can easily find commercially prepared hummus in most supermarkets, but a batch of homemade has a much fresher flavor and you can add and adjust ingredients to best suit your personal taste.

What is hummus made with?

Originating in the Middle East, hummus is a thick dip made from a puréed combination of:

  • Chickpeas: Also known as garbanzo beans, chickpeas are round, firm-textured legumes with a mild, nutty flavor. They are a popular ingredient in Middle Eastern cuisine and are available canned and dried. This recipe uses low-sodium canned chickpeas, rinsed to reduce the sodium further.
  • Tahini: Tahini is a paste made from ground sesame seeds. Many supermarkets carry it in the kosher foods aisle, but if you can’t find it you can substitute 3 tablespoons of natural (no sugar added) peanut or almond butter combined with 1 tablespoon of sesame oil.
  • Lemon: Fresh-squeezed lemon juice is an important ingredient. It adds a fresh tangy flavor and its acidity balances the richness of the sesame paste. We also like to add lemon zest to our hummus for some extra citrus punch.
  • Olive oil: A drizzle of olive oil lends adds a little creamy smoothness. It can be blended into the hummus during preparation or drizzled on top and stirred in when serving.

Our recipe blends a whole head of roasted garlic into the ingredients above. Serve with warm, oven-toasted pita chips or raw veggies like carrots, celery, cucumbers, and cauliflower. Instructions for making both the roasted garlic and the pita chips are in the recipe notes.

More dip recipes:

Roasted Garlic Hummus

Roasted Garlic Hummus

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Hummus is an easy dish to prepare at home and once you know the basics you can easily make different flavors like this roasted garlic version.


  • 1 can, 15-ounce low-sodium chickpeas, drained
  • 1/4 cup tahini
  • 1 tablespoon olive oil
  • Juice and zest of 1 lemon
  • 1 head roasted garlic, instructions in notes
  • Salt and freshly ground black pepper
  • Oven-toasted pita chips, crackers, or breadsticks (see below)


  • Place the chickpeas, tahini, olive oil, lemon juice, and lemon zest in the work bowl of a food processor. Add the roasted garlic and pulse to blend.
  • Season to taste with salt (start with a scant 1/2 teaspoon) and a few grinds of black pepper.
  • Process until the hummus is smooth and creamy. You may need to add 2 or 3 tablespoons of water while the processor is running to achieve the right consistency.
  • Serve with oven-toasted pita chips.
  • Leftover hummus can be refrigerated in an airtight container for up to 3 days. For best flavor, bring cold hummus to room temperature before serving.

Tips for Making This Recipe

How To Make Roasted Garlic

Preheat the oven to 375°F. With a sharp knife, trim about 1/4-inch off the top of a whole head of garlic – just enough to expose the interior of each clove. Drizzle with a teaspoon or two of olive oil and wrap the garlic loosely in aluminum foil.
Roast for 45 to 55 minutes, or until the garlic is soft and sweet. Set aside until cool enough to handle, then separate the cloves of garlic and gently squeeze the bottoms until the cloves pop out of the open ends and use as desired.

How To Make Oven-Toasted Pita Chips

Preheat the oven to 400°F. Cut pita pockets into eight wedges and separate each wedge into top and bottom halves.
Brush both sides of the wedges with a bit of olive oil and sprinkle the tops with salt and a little freshly ground black pepper. Bake for 5 to 7 minutes or until the chips are crisp and golden.
Calories: 179kcal, Carbohydrates: 21g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Sodium: 132mg, Fiber: 3g, Sugar: 7g
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