Classic Creamy Roasted Garlic Hummus

Classic creamy roasted garlic hummus is a vegan recipe with simple ingredients that is sure to become a staple in your kitchen!

Damn, do we have a hummus recipe for you!! And it’s only right this is our first post considering it’s our most made recipe. This hummus has become somewhat of a staple to have in our apartment. We make it weekly and sometimes twice a week if we get a little carried away. This dip is perfect for so many different occasions; have it as a mid-day snack, in your next meal prep, or elevate your next wine and charcuterie night. 

By boiling the chickpeas and adding an abundance of tahini, we are able to achieve that creamy smooth consistency we dream about in our perfect hummus. The roasted garlic cloves level up your hummus game by adding a richer and all-around amazing flavour. With just a simple list of ingredients you probably have at home (chickpeas, tahini, olive oil, lemon, garlic, salt and spices), this recipe will transform them into a dip that’s hard to put away.

We promise once you make this Classic Creamy Roasted Garlic Hummus, you’ll probably never buy store-bought again. Store-bought hummus? Who’s that! Try this recipe, and don’t forget to share your creations @smallkitchenbigplates !

Classic Creamy Roasted Garlic Hummus

  • Servings: 4 cups
  • Print

Classic creamy roasted garlic hummus is a vegan recipe with simple ingredients that is sure to become a staple in your kitchen!


  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon baking soda
  • 4-6 cloves garlic, unpeeled
  • 1/2 teaspoon olive oil
  • 1/3 cup lemon juice (1 1/2-2 lemons)
  • 3/4 teaspoon kosher salt
  • 2/3 cup tahini
  • 1/4 cup cold water
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika


  1. Add chickpeas and baking soda to a pot of water and bring to a boil. The water should be at least an inch above the chickpeas.
  2. Reduce heat and simmer, partially covered, for 45-60 minutes. When they are done, the chickpeas should be extremely soft and falling apart. Strain and set aside.
  3. Meanwhile, roast the garlic. Preheat oven to 375°F (190°C). Place unpeeled garlic cloves on a lined baking sheet, toss with 1/2 teaspoon of olive oil, and roast until soft and lightly golden, about 15 minutes. When the garlic is cooled down, squeeze the cloves out of the peel.
  4. Add roasted garlic, lemon juice, and salt to a food processor and pulse to combine.
  5. Add tahini and pulse again. The mixture will become very thick here. Add 1/4 cup water 1 tablespoon at a time and combine until the mixture becomes light in colour.
  6. Add strained chickpeas, cumin, and smoked paprika and mix for 2-3 minutes until the hummus is smooth and creamy.
  7. Transfer to a bowl, top with a drizzle of olive oil and more smoked paprika, and enjoy!


  • Although boiling the chickpeas and roasting the garlic may seem like extra steps, trust us, they are SO worth it!
  • This hummus will keep refrigerated in a tightly sealed container for 5-7 days.

  1. This is absolutely the best hummus recipe I have ever tasted. So creamy and smooth and full of flavour. Can’t wait for more recipes!!

    Liked by 1 person

  2. Your recipe calls for a can of chickpeas and then you proceed to cook them. Are you cooking canned chickpeas that have already been cooked, or do I start with dry chickpeas? A bit confused. Hope to try this recipe later this week sound delicious! I have dry chickpeas so was hoping to use them.

    Liked by 1 person

    1. Hi Louise, we used canned chickpeas and then cooked them for 45-60 minutes! If starting with dry, pre-soak overnight and then cook for 45-60 minutes 🙂 Hope this answers your question and let us know how your hummus turns out!


  3. WOW!! One recipe posted and Im already hooked!!! Delicious + Creamy = DREAMY!!!! Loved the recipe!! I can’t wait for more posts and to recreate some more of your incredible treats!!

    Liked by 1 person

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