Weekend at the Cottage Symbol
  • Roasted Garlic Hummus
  • Roasted Garlic Hummus
  • Roasted Garlic Hummus
  • Roasted Garlic Hummus
  • Roasted Garlic Hummus

Roasted Garlic Hummus

Food | June 03, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 60 Minutes
  • 2 cups
  • Easy

You’ll enjoy making this roasted garlic hummus – it’s easy to prepareand very tasty! I bet you already have most of the ingredients in your fridge or cupboard so let’s get to it!

If you’ve been looking to try a recipe that calls for a roasted garlic bulb, then this one is sure to please. Head here for specifics on preparing this key ingredient.

Here’s what you can expect if you’re roasting garlic for the first time: the garlic will lose its pungent aroma and become nutty in flavour, and it’ll soften up and become almost creamy when you scoop the cooked flesh out of each clove.

For this recipe, I added sun-dried tomatoes, but I’d like to suggest that you experiment with your own tasty “add-ins”.

What about olives, artichokes, roasted bell peppers, avocado, edamame, jalapeño peppers or even capers? The sky’s the limit on this versatile roasted garlic hummus – you’ll always have great success no matter what you add, trust me!

Once you prepare your roasted garlic hummus, transfer it into a bowl and serve it up with celery, cucumber, carrot sticks, crackers and flat bread. It’s perfect for dinner or cocktail parties, or enjoyed as a healthy afternoon snack.

Fair warning friends – this dip seems to disappear in no time.



Ingredients & Amounts

  • 19 ounce can chickpeas, drained
  • ¼ cup sun-dried tomatoes, chopped
  • 1 bulb of garlic, roasted
  • juice of 1 lemon, seeds removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh-ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon rough-chopped flat-leaf parsley


  1. Preheat oven to 400°F. Trim the tips off of the cloves of one head of garlic. Drizzle about one teaspoon of vegetable oil on exposed cloves and season with salt and pepper. Wrap in aluminum foil and roast in oven for 45 minutes. Remove and allow to cool. Squeeze roasted cloves of garlic into a food processor fitted with a chopping blade.
  2. Add drained chickpeas, sun-dried tomatoes, lemon juice and seasonings into processor and pulse until blended.
  3. With processor running on low setting, slowly drizzle in extra virgin olive oil until hummus is smooth.
  4. Transfer to a bowl, garnish with chopped parsley and serve with suggested accompaniments.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. Arabic Music 4 – Arabic Music was my music of choice and I must say I think this fantastic music helped me create this tasty dip in record time! Add this music to your library by heading to iTunes.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.