I usually always have hummus in my fridge, it is somewhat of a staple in my home. Although it is more convenient to buy hummus, it is way cheaper and just as yummy to make your own. This hummus with roasted garlic has all the creaminess and heartiness you want in a bowl of hummus. It also makes a way larger portion that most of the containers stores sell, so this garlic roasted hummus should last well into the week. Get swept up in the roasted garlic flavour as it is absolutely delicious when combined with chickpeas, tahini, lemon and miso paste.
Why You’ll Love This Garlic Roasted Hummus
- This hummus with roasted garlic is so simple to make. It requires 8 ingredients and is total fuss free. Even roasting the garlic is easy.
- The end result of this roasted garlic hummus is a creamy vegan dip that is rich in protein, flavour and texture.
- This hummus is the perfect quick snack to pack in lunches for the week. Pair it with veggies, crackers or use it as a sandwich spread- either way, it will make your tastebuds happy.
- Make this vegan snack ahead of time! I like to make a batch of this hummus with roasted garlic on Sundays so that I have it throughout the week. We all know when a hangry mood takes over, we need snacks fast- and making this hummus ahead of time allows for that.
How To Make Roasted Garlic Hummus From Scratch
Making your own hummus from scratch is so easy. It’s almost a joke how easy it is. Basically, you roast the garlic, then add all the ingredients into a food processor, blend until smooth, and watch it form. Maybe add a splash of water to thin the hummus. But otherwise, that is it.
In this recipe, roasted garlic is key. Although the garlic needs to roast for 30 minutes, it’s totally worth the wait. Once the garlic is done, the chickpeas, miso paste, tahini, lemon juice, sea salt and oil are all added into the food processor to blend until smooth and creamy. The miso paste addition in the ingredients list might catch you off guard but I promise it is an important ingredient. Miso paste adds amazing flavour to this vegan dip. So don’t leave it out of this recipe!
I do give the option in the recipe to add a few tablespoons of water if you like your hummus to be on the thinner side. It’s completely a personal preference. I suggest following the recipe and then once it’s blending for a few minutes make the call to add a little bit of water (2-3tbsp) to thin it out. Or if your food processor is having trouble blending it smooth, add a few tablespoons.Thick or thin, this garlic roasted hummus is absolutely mouthwatering. All the flavours in this recipe meld together beautifully and keep you coming back from more.
For More Vegan Dips, Try These
If you are already a hummus fan then you really need to give this hummus with roasted garlic a whirl. This vegan dip is the perfect protein-rich snack to help power you through the rest of the day. This roasted garlic hummus only uses 8 ingredients, so it’s a cinch to make. This hummus is clean, healthy, and a protein-packed snack that keeps you fueled. So if you are on the lookout for a new delicious vegan dip, you gotta try this hummus out and let me know what you think down below in the comments!
hummus with roasted garlic
Ingredients
roasted garlic
- 2 heads garlic (to be roasted)
- 1-2 tsp avocado oil (to be drizzled on top)
hummus
- 1 1/2 cups chickpeas
- 1 tbsp brown rice miso paste
- 1/2 cup tahini
- juice of 1/2 lemon
- pinch sea salt
- 2 tbsp olive oil
- 2-3 tbsp filtered water (to thin)
Instructions
roasted garlic
- Preheat the oven to 400ºF. Begin by cutting off the tops of your garlic heads so that the top of the cloves are exposed. Leave on the paper that surrounds the garlic. Drizzle 1-2 tsp of oil on top of the exposed garlic and then wrap the garlic in aluminum foil. Place on a baking sheet (exposed tops facing up) and bake for 30-40 minutes, until garlic is soft.
hummus
- Once the roasted garlic is done, set it aside to cool while you assemble the rest of the hummus ingredients.
- Drain and rinse the chickpeas (if using from a can). Add the chickpeas, tahini, miso paste, lemon juice, salt and oil to a food processor. Blend until smooth. This may take a few minutes. Add 1-3 Tbsp of water at a time until your desired thickness forms. Add the roasted garlic to the hummus, by moving your fingers from the base of the garlic clove up to the top. The clove should just pop out. Add each clove to the hummus (skins of the garlic removed).
- Blend the hummus until smooth. Top with a dash of oil and pepper. Enjoy right away or store in a sealed container for a week.
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It was perfect the first time. I learn so much from you as well! Keep it up great post.
great to hear!