Easy Roasted Garlic Hummus (Better than store-bought)

Have you ever eaten roasted garlic on its own? Honestly, it’s just delicious. The taste is nowhere near as strong as raw garlic, instead, it has a mild, almost sweet flavour. Any recipe that you add roasted garlic to is a total winner in my books. It’s sticky, almost sweet, garlicky taste is just perfect in so many recipes. Trust me, adding roasted garlic to hummus is just heaven in a bowl!

But can’t I just buy hummus from a supermarket?

Yes, you can… but I promise it won’t be anywhere near as good. I’ve said it before, and I’ll say it again… once you’ve made your own hummus you’ll never want to purchase store-bought again. It just tastes so much better! There’s no additives, no extra salt or unnecessary sugar. Homemade hummus only contains flavour and nutritious ingredients! That’s it.

Homemade hummus is also just ridiculously easy to make. Stick everything in a blender and blitz. Boom! Done! But don’t take my word for it, make if yourself and you’ll see!

Last but certainly not least, hummus is just so adjustable! It works with so many spices and flavours and you can change it up easily to suit your tastebuds. If you are low on ingredients, just substitute an ingredient for something else. It’s that easy.

When we first made hummus, we didn’t follow a recipe, just tasted as we went along until it tasted delicious! You can be as creative as you like. Ever heard of chocolate hummus? But that’s a recipe for another time.

Photo by Natalia Y on Unsplash

Do I have to use oil in hummus?

You can make this recipe with or without oil, depending on how you like the favour or if you’re on an oil-free diet. It works well with or without. So, if you’re on an oil-free diet or prefer it without, feel free to skip the oil.

What can I eat hummus with?

Hummus is a totally tasty and very versatile food which can be used in so many dishes. This is one of those perfect and easy vegan recipes that goes great a tortilla salad wrap, adorned with a salad, as part of a power bowl or to dip some crackers or vegetables in. It’s also perfect as part of your healthy meal prep as it will last in the fridge for days.

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

AuthorSarahCategoryDifficultyBeginner

It's so easy to make your own homemade hummus and it tastes so much better than store-bought. Try this easy hummus recipe yourself, you won't be disappointed!

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients
 ½ bulb of garlic
 1 tsp extra virgin olive oil
 1 tsp mustard powder
 1 tsp cinnamon
 1 pinch of cumin (optional)
 400 g tin of chickpeas (save the water)
 ¼ cup aquafaba (the saved chickpea water)
 1 tsp light tahini (or ordinary will work)
 Juice of half a lemon
 ¼ tsp Salt

Method
1

Preheat the oven to 180 degrees Celsius (fan assisted).

2

Slice the ends off the garlic (keep in the skin) drizzle with half the olive oil, wrap in foil and bake in the oven for about 20 minutes until tender.

Garlic lemon cutting board

3

Leave the garlic to cool until cold enough to touch.

4

Add the chickpeas, tahini, cinnamon, mustard powder, cumin, salt, lemon juice and cooled garlic (simply squeeze out of the skin when cool) to a food processor and blitz until you get a thick paste.

5

Gradually add the Aquafaba (chickpeas water) a bit at a time until the hummus is as smooth and runny as you like it. I like mine quite wet but some people like it quite thick. The choice is yours!

6

Add more salt and pepper to taste if needed.

7

And Enjoy! Why not try dipping some lovely fresh flatbread into the hummus as a cheeky afternoon snack?

Fresh flatbread oven roasted

Ingredients

Ingredients
 ½ bulb of garlic
 1 tsp extra virgin olive oil
 1 tsp mustard powder
 1 tsp cinnamon
 1 pinch of cumin (optional)
 400 g tin of chickpeas (save the water)
 ¼ cup aquafaba (the saved chickpea water)
 1 tsp light tahini (or ordinary will work)
 Juice of half a lemon
 ¼ tsp Salt

Directions

Method
1

Preheat the oven to 180 degrees Celsius (fan assisted).

2

Slice the ends off the garlic (keep in the skin) drizzle with half the olive oil, wrap in foil and bake in the oven for about 20 minutes until tender.

Garlic lemon cutting board

3

Leave the garlic to cool until cold enough to touch.

4

Add the chickpeas, tahini, cinnamon, mustard powder, cumin, salt, lemon juice and cooled garlic (simply squeeze out of the skin when cool) to a food processor and blitz until you get a thick paste.

5

Gradually add the Aquafaba (chickpeas water) a bit at a time until the hummus is as smooth and runny as you like it. I like mine quite wet but some people like it quite thick. The choice is yours!

6

Add more salt and pepper to taste if needed.

7

And Enjoy! Why not try dipping some lovely fresh flatbread into the hummus as a cheeky afternoon snack?

Fresh flatbread oven roasted

Easy Roasted Garlic Hummus Recipe

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