If you love garlic, you will love this creamy, homemade roasted garlic hummus! Enjoy this simple dip with raw veggies or crackers, in sandwiches or wraps or added to salads. This recipe is healthy, vegan and oil-free.

Bowl of roasted garlic hummus with crackers, red pepper and broccoli.

Hummus Ingredients

Here’s what you’ll need to make this oil-free hummus recipe:

  1. Tahini.
  2. Lemon.
  3. Chickpeas.
  4. Sea salt.
  5. Garlic.
  6. Optional additional spices. You can play around with different flavourings such as cumin, paprika or chili powder

You’ll also need a food processor or high-speed blender and some tin foil.

How to Make this Hummus

The first step to making this hummus is to roast the garlic. Other than that it’s just a matter of blending everything up until creamy and delicious!

1. Roast the garlic.

Roasting garlic is easy. Take 1-2 heads of garlic (also called bulbs) and peel away the outer layers of papery skin. Take a sharp knife and slice the top part of the garlic heads off so a little of each clove is exposed.

Place each head of garlic on a piece of tin foil big enough to wrap it in and add just a touch of olive oil to each. I used an oil sprayer to spritz each bulb with a very small amount.

If you don’t have a sprayer, use less than 1/4 tsp, drizzled or rubbed on top of each bulb. Roast the garlic foil packet for 30-40 minutes at 400 degrees F until you can easily squeeze it, indicating the garlic is soft.

Do I have to use oil?

Actually, no, you don’t need oil to roast garlic so it’s totally fine to omit the oil for a truly oil-free recipe.

Do I have to use tin foil to roast the garlic?

No, there are other methods you can use. To separate the garlic from coming in contact with the foil, you can add a layer of parchment paper in between. Simply wrap the garlic bulb in parchment, then wrap that in foil.

To avoid using tin foil altogether, place each bulb in a muffin tin cup, then place another tin upside down on top of it.

2. Blend the hummus.

Once the garlic is roasting, blend the chickpeas, tahini, lemon and sea salt until smooth.

Should I use a blender or food processor?

I used my Vitamix to make this recipe only because my food processor has seen better days. The blade in my isn’t very sharp so my Vitamix results in creamier hummus. That being said, I prefer to use a food processor for hummus and I would recommend using one over a blender.

Making hummus in a Vitamix takes a little work and you’ll have to stop and scrape down the sides frequently until you have the consistency you want. If you have one of the skinnier containers it will work better than the wider container I have though.

3. Add the roasted garlic.

Finally, blend in the roasted garlic until smooth and creamy. Season with salt and pepper, if desired, and any other seasonings you might like. Cumin, chili powder or paprika all work well for a twist.

The roasted garlic in this hummus really takes it up a notch, giving it a nutty, slightly sweet flavour with rich garlic flavour. Enjoy this hummus as a dip for raw veggies, chips or crackers, spread in wraps and sandwiches or added to any salad or buddha bowl. Try it added to my:

More Hummus Recipes

Loving this roasted garlic hummus? You might like these too:

For more ways to use roasted garlic, try my roasted garlic cauliflower soup, roasted garlic zucchini noodles or roasted garlic mashed cauliflower.

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Bowl of roasted garlic hummus with crackers, red pepper and broccoli.

Roasted Garlic Hummus

  • Author: Deryn Macey
  • Prep Time: 10 min
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 2 cups 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: Middle Eastern
  • Diet: Vegan
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This easy hummus recipe packs an extra flavour punch from the roasted garlic. Once the garlic is roasted, it comes together in just a few minutes and makes a great dip for raw veggies or healthy crackers.


  • 12 bulbs garlic (see notes)
  • 1/4 tsp olive oil for roasting, per bulb of garlic
  • 1 19 oz can chickpeas, drained and rinsed (2 cups cooked chickpeas)
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1 tsp sea salt
  • 23 tbsp water, if needed


  1. Preheat the oven to 400 degrees F.
  2. Cut the top off the head of garlic so the cloves are slightly exposed. Drizzle with 1/4 tsp olive oil per bulb, wrap in tin foil and roast in the oven for 30-40 minutes, either directly on the rack, on a baking tray or in a muffin tin. Once you can easily press the foil packets, the garlic is ready.
  3. Remove from the oven, open the packet and let cool while you prepare the rest of the hummus.
  4. Add the rest of the ingredients to a food processor or high-speed blender. Mix until smooth and creamy.
  5. Once the garlic is cool enough to handle, squeeze each clove out of skin and into the hummus mixture.
  6. Blend until completely mixed and smooth.
  7. Adjust the consistency with water (add 1-2 tbsp to thin, if needed) and then season with salt and pepper, if desired.
  8. Store in refrigerator in an air-tight container for up to 6 days.


If you really love garlic and don’t mind this having a strong garlic flavour, you can use 2 full bulbs of garlic. I use 2 bulbs in mine. If you’re unsure, start with 1 bulb as the garlic flavour may be too strong for some.


  • Serving Size: 2 tbsp
  • Calories: 78
  • Sugar: 1 g
  • Sodium: 150 mg
  • Fat: 3 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: garlic hummus, roasted garlic hummus

This recipe was originally published March 2013. It was updated September 2019 with new photos and instructions.