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Roasted Garlic Hummus Recipe

The combination of roasted and fresh garlic in this hummus recipe gives the flavor an extra boost. Blending the hummus longer than you think will give you that smooth, almost-store-bought finish!
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer
Cuisine Greek
Servings 3 cups (approximately)


  • 1 head of roasted garlic see notes
  • 1 small clove of garlic, raw grated
  • 1 14 oz can of cannelini beans not drained
  • 1 14 oz can of chickpeas/garbanzo beans drained
  • 1/2 c bean water, from pot, see instructions
  • 1-2 tsp of tahini or more per your preference
  • 1-3 tbsp extra virgin olive oil or more per your preference
  • salt, to taste


  • Roast the garlic - see notes. 
  • Meanwhile, combine undrained cannelini beans and drained chickpeas in a pot with enough water to cover them by at least 1 inch. 
  • Bring to a boil to soften the beans. 
  • Reserve 1/2 cup of the water and then drain the beans.
  • Add the beans to the food processor along with the 1/2 cup of bean water.
  • Blend until smooth. 
  • Add roasted garlic and grated raw garlic; blend until smooth. 
  • While blending, slowly add 1 tbsp of olive oil. 
  • Add tahini; blend. 
  • Taste for salt and olive oil; adjust accordingly. 
  • Blend for at least 5 minutes or until you've reached your desired smoothness. 
  • Garnish with olive oil and paprika, if desired. 
  • Store in an airtight container for up to 4 days.


This recipe takes a bit longer than just throwing beans into the food processor because you'll want to roast your garlic first. For a how to on roasting a head of garlic, check out this post!
Keyword hummus