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–+ servings
Up close shot of roasted garlic hummus on a bowl topped with chickpeas.
Course Appetizer, Snack

Spicy Roasted Garlic Hummus Recipe {Smooth & Creamy!}

By: Elysia
Servings 12 -14 servings
This healthy homemade spicy garlic hummus made with canned chickpeas makes for a delicious dip or spread that's so easy to prepare! Infused with flavours of roasted garlic, tahini, lemon and spicy red pepper flakes, this creamy hummus recipe is a great option for quick and easy meals and healthy snacks! {Gluten-free, dairy-free & vegan-friendly}
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients
  

  • 2 heads of garlic roasted
  • 1 (15oz) can low sodium chickpeas drained (save 1/4 cup of the liquid)
  • 4 tablespoons lemon juice (or more to taste)
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2-1 teapoon red pepper flakes
  • 1/2 teaspoon salt

Optional for serving

  • Drizzle of olive oil
  • Sprinkle of fresh chopped parsley

Instructions

  • Preheat oven to 375°F. Cut off the very top of the heads of garlic (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool.
  • Once cooled, hold the head of garlic at the top with one hand, and use other hand to squeeze the soft, roasted garlic out of the head into the food processor.
  • Next, add the chickpeas, lemon juice, tahini, olive oil, honey, red pepper flakes, salt, and reserved chickpea liquid (this is called aquafaba).
  • Blend on high speed until light and creamy, about 1 minute, stopping every once in a while to scrape down the sides with a spatula. If mixture is too thick, add in 1 more tablespoon aquafaba or warm water.
  • Adjust to taste, adding more lemon juice for more zesty flavour, more red pepper flakes for additional spice or additional salt, if desired.
  • To serve, top with a drizzle of olive oil and fresh parsley. Serve with pita, crackers, or raw veggies!

Notes

  • To make this recipe even faster: I recommend roasting the garlic ahead of time. That way, you just have to toss all of the ingredients together and blend.
  • Allow it to sit: If possible, let the flavours of the hummus come together in the fridge for a few hours before serving. It tastes even better after sitting for a while.
  • To thin it out: The hummus tends to thicken up after being in the fridge for a few days. To make it creamy again, add a bit of warm water or additional olive oil and blend or stir until desired consistency is achieved.
  • Adjust spice level: I typically add ½ teaspoon of red pepper flakes to keep it on the milder side to make it more kid-friendly. If you want even more of a spicy kick, increase the amount of red pepper flakes to ¾-1 teaspoon. 

Nutrition

Calories: 46kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 99mgPotassium: 37mgFiber: 0.3gSugar: 1gVitamin A: 15IUVitamin C: 4mgCalcium: 13mgIron: 0.2mg
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