Roasted Garlic Hummus

Forget the hummus from the store. Make your own Roasted Garlic Hummus with real food ingredients and serve up with fresh cut veggies for a healthy snack.

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Closeup of garlic roasted hummus

Whenever I walk through the aisles of the grocery store, I’m always amazed at how expensive some convenience foods can cost. Hummus for example is one of the easiest things to make, (especially this Roasted Garlic Hummus), yet my local grocery store sells an 8 oz. container for about $3.

And worse yet, when you look at the food label some brands can include ingredients like safflower oil, modified corn starch, soy protein and other additives you probably don’t want in your hummus.

It’s so easy to make your own – especially this Homemade Garlic Roasted Hummus.

How to Make This Roast Garlic Hummus – Step By Step

  1. Preheat oven to 350 degrees.

  2. Remove paper-like skin from outside of garlic bulb, leaving cloves attached.

  3. Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.

  4. Pour olive oil over the top of the cloves.

  5. Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.

  6. Bake for 55 minutes or until the cloves are tender.

  7. Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.

  8. Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.

  9. Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.

  10. Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.

  11. When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired. Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.

    Process shots of making garlic roasted hummus

How to Make Sprouted Hummus

If you love hummus but digesting them is hard, you might want to consider sprouting the chickpeas first. This allows the phytic acid in the chickpeas to be naturally removed – making digestion easier (no more bloating).

To make sprouted hummus, just sprout the dried chickpeas for at least 3 days. Then rinse the chickpeas, add to a large saucepan with water, and cook on medium low for about 1 to 1.5 hours. Check to make sure chickpeas are thoroughly cooked (should be soft like canned beans), then drain but keep 1-2 cups of the cooking water (which is similar to the liquid in canned beans). Then follow the directions to add to the food processor as you would canned beans.

An Easy Garlic Roasted Hummus

This homemade hummus is so easy to make. The most time consuming part is roasting the garlic, but you could skip that step and make a simple hummus by adding the ingredients (with the exception of the garlic) to a food processor and follow the instructions in this recipe.

Can You Freeze Hummus?

Freeze Up to 4 Months. Hummus can be frozen for up to four months. It takes a few hours to thaw until it’s ready to eat – and it can take longer depending on how much is frozen in the container, which is why you shouldn’t freeze hummus in large batches. Once the dip has thawed, stir it up and serve!

How to Serve This Garlic Roasted Hummus

My favorite way to serve this Sprouted Hummus recipe is with a plate full of fresh-cut vegetables and tortilla chips. This is perfect as an after-school snack for the kids.

Top Tips for This Roasted Garlic Hummus

  • You can make a quicker and simpler hummus by omitting the garlic.
  • Removing the chickpea skins is the way to go if you want a silky-smooth hummus, but not at all essential.
  • You can roast a bunch of garlic in advance and store it so it’s ready for use.
  • You can freeze up to 4 months.

More Recipes You Might Like

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Sprouted Hummus in a bowl

Roasted Garlic Hummus

Don't Mess With Mama
Forget the hummus from the store. Make your own roasted garlic hummus with real food ingredients and serve up with fresh cut veggies for a healthy snack.
5 from 63 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 15 servings
Calories 98 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees.
  • Remove paper-like skin from outside of garlic bulb, leaving cloves attached.
  • Cut ¼ inch from the top (stem side) of each garlic bulb, exposing the top of the cloves.
  • Pour olive oil over the top of the cloves.
  • Wrap each garlic head tightly in aluminum foil. Place on a baking sheet.
  • Bake for 55 minutes or until the cloves are tender.
  • Cool slightly before separating cloves. Squeeze to remove garlic into the bowl of a food processor.
  • Place all remaining ingredients, except liquid reserved from chickpeas, into the bowl of the food processor. Pulse to blend.
  • Slowly add liquid from chickpeas into the food processor, 1 tablespoon at a time, pulsing until you reach the desired consistency.
  • Refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 5 days.
  • When ready to serve, drizzle with olive oil and/or top with fresh ground black pepper if desired. Serve with carrots, cucumbers, celery or your favorite fresh-cut vegetables and gluten-free or grain-free crackers.

Notes

You can skip the roasted garlic and make a simple hummus by adding the ingredients (with the exception of the garlic) to a food processor and follow the instructions in this recipe. Serve it up with fresh-cut veggies for a delicious and healthy snack.

Equipment & Tools

Nutrition

Calories: 98kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 194mgPotassium: 98mgFiber: 2gSugar: 1gVitamin A: 105IUVitamin C: 4.9mgCalcium: 25mgIron: 0.8mg
Keyword garlic hummus, healthy hummus recipe
Tried this recipe?Mention @dontmesswithmama on Instagram

 

Gluten-Free Real Food Recipes for Kids

Want More Recipes?

Check out my new book, Gluten-Free, Real Food Recipes for Kids. I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives. All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.

What’s Included In This Book

It’s filled with 130+ pages of content and recipes, including:

  • Real food nutrition 101
  • Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
  • A guide on how to spot chemical additives and what to avoid
  • Kitchen essentials and cooking tools
  • Tips on how to get kids to become better eaters and help in the kitchen
  • 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more

 

 

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