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two plates of garlic hummus next to pita.
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5 from 2 votes

Roasted Garlic Hummus (Two Ways)

Roasted garlic hummus is one of my absolute favorite snacks! Pair it with pita and some raw veggies, and you have yourself a delightful afternoon snack!
Prep Time25 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Servings: 8
Calories: 172kcal
Author: Jessica Mode

Ingredients

Sriracha & Roasted Garlic Hummus

  • 1 15 oz can garbanzo beans drained & rinsed
  • ¼ cup tahini
  • cup lemon juice freshly squeezed
  • 2 tablespoon olive oil
  • 1 teaspoon sriracha
  • 1 head roasted garlic
  • 3-4 tablespoon cold water
  • sesame seeds , pine nuts, & olive oil for garnish (optional)

Sun Dried Tomato & Roasted Garlic Hummus

  • 1 15 oz can garbanzo beans drained & rinsed
  • ¼ cup tahini
  • cup lemon juice freshly squeezed
  • 2 tablespoon olive oil
  • ¼ cup sun dried tomatoes
  • 1 head roasted garlic
  • 3-4 tablespoon cold water
  • olive oil and extra sun dried tomatoes for garnish

For Serving

  • Pita wedges
  • Assorted raw vegetables (cucumbers, carrots, bell peppers)

Instructions

Sriracha & Roasted Garlic Hummus

  • To a food processor add the drained garbanzo beans, tahini, lemon juice, olive oil, sriracha, and roasted garlic. Blend until smooth.
  • With the food processor running, add in the cold water. Continue to blend until the hummus is completely smooth and no clumps remain.This will take multiple minutes. Scrape down the sides as needed.
  • To serve, drizzle with olive oil, a sprinkle of sesame seeds, pine nuts, and an additional drizzle of sriracha. Serve with pita and raw vegetables.

Sun Dried Tomato & Roasted Garlic Hummus

  • To a food processor add the drained garbanzo beans, tahini, lemon juice, olive oil, sun dried tomatoes, and roasted garlic. Blend until smooth.
  • With the food processor running, add in the cold water. Continue to blend until the hummus is completely smooth and no clumps remain. This will take multiple minutes. Scrape down the sides as needed.
  • To serve, drizzle with olive oil and additional sun dried tomatoes. Serve with pita and raw vegetables.

Notes

For a smoother hummus, remove the skins from the garbanzo beans.
 
If you wish to roast your own garlic:
  • Preheat the oven to 400 °F.
  • Peel off the outer, loose paper of your garlic bulb. Once you have removed the paper, cut off the top (¼ inch) of the garlic bulb.
  • Place the cut bulb on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Wrap the aluminum foil around the garlic bulb, making sure the oil olive will not drip out. Cook for 40 minutes.
  • Once the garlic is done cooking, allow to cool for 15 minutes, or until garlic is cool enough for you to remove from the outer paper. Discard paper, and use garlic as needed.

Nutrition

Calories: 172kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 30mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg