Smooth Hummus with Roasted Garlic

Discover the best smooth hummus with roasted garlic recipe-creamy, flavorful, and easy to make with chickpeas, tahini, lemon, and spices. Perfect dip and as delicious as Loaded Hummus with Olives and Feta.

This easy hummus with roasted garlic recipe is a delicious spread made from chickpeas, tahini, lemon, olive oil and spices. I will show you how to make it smooth and creamy, instead of rubbery and tough.

Why make hummus at home

If you've ever had store bought store made hummus, you will be amazed how different homemade one tastes. The main difference is in the texture of the chickpeas. That's because we make homemade hummus with naked chickpeas!

Store-bought versions of hummus are also full of preservatives and often have too much sodium. Besides store hummus also lacks deep flavor that only homemade version can provide.

I think hummus is one of those things that many people don't think to make on their own. But don't assume that it is really tedious and takes ages to make. In reality this easy hummus recipe takes minutes to make! Literally 5 minutes once you are past the chickpea skin removal process.

Ingredients you'll need

• Naked chickpeas: Chickpeas with skins removed. And yes, to achieve smooth hummus you need to do it by hand. We are using two cans of chickpeas in this recipe.
• Fresh lemon juice is a must for this recipe. Just grab that lemon and squeeze enough juice to get 2 tablespoons. I do not recommend bottled lemon juice.
• Tahini: The sesame seed paste that gives hummus its signature nutty flavor. The quality of tahini makes a big difference, so opt for fresh, smooth tahini for creaminess.
• Garlic: While fresh garlic adds pungent depth, roasted garlic has a smokey flavor.
• Olive Oil: Adds silkiness and richness either blended in or drizzled on top at serving.
• Seasonings: Salt, ground cumin, and sometimes paprika or parsley enhance the flavor profile.

How to make roasted garlic hummus

Soak and Cook Chickpeas

• Soak 1 cup dried chickpeas in water overnight.
• Rinse and drain, then simmer in fresh water with 1 teaspoon baking soda for about 1-2 hours until chickpeas are very soft (almost falling apart).
• Skim off any foam; baking soda helps soften the chickpeas for ultra-creamy hummus.

2. Peel Chickpeas (Optional but Recommended)

• For ultra-smooth texture, gently rub chickpeas between your hands to remove skins. This extra step takes time but is well worth it.

3. Roast Garlic

• First preheat the oven to 375 degrees F.
• While oven is preheating, slice off the top each head of garlic. This will expose some of the cloves inside. By the way, the head of garlic is the side that doesn't have roots.
• Next place the garlic head on a piece of foil. Drizzle with olive oil and wrap in the foil.
• Finally, roast until garlic cloves are lightly browned and tender, about 30 minutes.

3. Blend Tahini and Lemon Juice First

• In a food processor, combine ½ cup tahini and ¼ cup fresh lemon juice. Blend for about 1 minute until the mixture becomes creamy and whipped.
• This step creates the luscious base for the hummus and prevents it from separating.

4. Add Roasted Garlic, Salt, and Spices

• Add 1-2 cloves garlic, 1 teaspoon salt, and ½ teaspoon ground cumin to tahini mixture. Blend briefly.

5. Add Chickpeas and Blend

• Add cooked chickpeas, start blending, and slowly drizzle in olive oil and ¼ to ½ cup reserved cooking water or cold water until desired silky smooth texture is achieved.
• Blend longer than you think-several minutes-to achieve creamy consistency.

6. Taste and Adjust Seasonings

• Taste and add more lemon juice, salt, or cumin if needed.
• For extra creaminess, a tablespoon of plain yogurt or a pinch of baking soda (added carefully) can help.

7. Serve and Garnish

• Transfer hummus to a bowl, drizzle with olive oil, and garnish with paprika, chopped parsley, or toasted pine nuts.

Expert tips for making the best homemade hummus

• Soak and cook chickpeas with baking soda until very soft and easily mashed. Overcooking helps achieve creamy texture and baking soda softens skins for easier removal and better blend.
• Peel the chickpeas after cooking by rubbing them gently. This extra step removes skins that cause graininess and results in a velvety smooth hummus.
• Use high-quality, generous amounts of tahini. The nutty richness of tahini is key. Many experts say use more tahini than expected to create fluffy, flavorful hummus.
• Blend tahini and lemon juice first to make a creamy base, then add garlic and chickpeas. Blend for several minutes slowly adding ice cold water or reserved cooking water. This achieves luxurious smooth texture.
• Taste and adjust seasonings at the end with salt, additional lemon juice, or cumin for balanced flavor.
• Serve hummus at room temperature or slightly warm to enjoy fullest aroma and taste.

How to cook dried chickpeas for ultra smooth hummus

1. Soak Overnight: Place 1 cup dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight or for at least 12 hours to soften and hydrate fully.
2. Add Baking Soda: Drain and rinse soaked chickpeas. In a large pot, cover them with fresh water (about 2-3 inches above chickpeas), then add 1 to 1½ teaspoons baking soda. Baking soda helps break down chickpea skins and softens the beans further, which is crucial for creamy texture.
3. Boil and Simmer: Bring water to a boil over high heat. You will notice foam forming on the surface-skim it off. Reduce heat to a gentle simmer and cook chickpeas for 1½ to 2 hours until very soft and falling apart.
4. Remove Skins: Once cooked, drain chickpeas. While rinsing under running water, gently rub chickpeas to remove skins. This step might be tedious but greatly enhances smoothness by eliminating grainy bits.
5. Use Cooking Water (Optional): Reserve some of the cooking water, as it contains starches released during cooking that can help adjust hummus consistency when blending.

How to store cooked chickpeas for same-day blending

• Let the cooked chickpeas cool down slightly but don't let them dry out.
• Store the chickpeas in an airtight container with a little bit of their cooking liquid or water to keep them moist.
• Keep the container in the refrigerator if you won't be blending within a couple of hours to maintain freshness.
• Avoid draining all the cooking liquid, as this starchy water can help achieve creamier hummus when you blend.
• When ready to blend, use the chickpeas at room temperature or gently warm them for best texture and flavor.

Troubleshooting Tips for Perfect Hummus

• Too Thick: Add more olive oil or water gradually; avoid adding too much at once.
• Grainy Texture: Use cooked dried chickpeas and peel skins for smooth texture. Blend longer.
• Bitter Taste: Balance flavors with more lemon juice and some salt. Quality tahini helps too.
• Runny: Blend less liquid and drain chickpeas well.
• Flavor Bland: Add a pinch more salt and spices or garlic.

Variations and substitutions

If using fresh garlic, marinate the garlic in fresh lemon juice for 10 minutes before blending to mellow sharpness and avoid overly pungent taste.

Recommended equipment

All you need is a food processor. I used a regular kitchen food processor, such as this Cuisinart 12 cup brushed stainless steel one.

Can I omit tahini?

Tahini makes hummus taste incredible! If you love sesame seeds, you will love the flavor of tahini. Tahini is a paste made from ground sesame seeds.

However, if you want to make hummus without tahini, you can leave it out. I tried tahini free versions and some of them are pretty good! Some people actually prefer a chickpea purée because it is still quite delicious. I would recommend adding more olive oil or even using a little bit of peanut butter in place of tahini.

How to serve hummus

Serve hummus on a wide, shallow plate, drizzled with olive oil. It's also a good idea to sprinkle hummus with paprika. And I like to put warmed whole chickpeas and chopped parsley right in the middle.

What do I serve roasted garlic hummus with

• Hummus and Dutch Oven Bread are a match made in heaven! They are simply delicious together. Add a fried egg on top of it for a complete protein/carb meal since hummus is a great source of protein and healthy fats.
• Pair hummus with Honey Roasted Carrots. What can be more delicious than using hummus as a dip for healthy veggies, such as carrots, cucumbers or celery sticks?
• Hummus as a salad dressing for Avocado Salad? Why not? It's such an easy and flavorful salad dressing idea, especially if you blend hummus with extra olive oil and lemon juice!
• Try it as an appetizer during this holiday season. You will definitely impress your guests.

How to store leftover hummus

• Keep hummus in an airtight container in the fridge for up to 1 week.
• Drizzle an extra layer of olive oil on top before storing to preserve freshness.
• Homemade hummus freezes well for up to 4 months; thaw in fridge overnight before serving.

More delicious appetizers

• Baked Brie Bread Appetizer
• Warm and Cheesy Muffuletta Dip
• Mediterranean Bread
• Strawberry Caprese Skewers
• Caprese Stuffed Avocados with Sweet Balsamic Glaze