Last updated on January 27th, 2018 at 11:33 am
Roasted Garlic Hummus – a healthier version of hummus with lots of roasted garlic and a special ingredient, peanut butter.
Have you ever had hummus before? Hummus is Middle Eastern dip made from cooked chickpeas, olive oil, tahini and lemon juice. My version here is slightly different. You must love garlic for this hummus.
I love roasted garlic and I always loved roasted garlic hummus, so I roasted 3 whole garlic heads, which is very easy to do if you’ve never roasted garlic before. You first cut the top of the cloves off and place them in aluminum foil with the cut part on top, drizzle with some olive oil and salt and place them in the oven and roast for about 20 minutes at 400 F degrees. That’s all there is to it.
Once the garlic is roasted, it’s easy to just squeeze or pop the garlic out, right into the food processor where you add the remaining ingredients. My secret ingredient here is not tahini, but peanut butter. Trust me on this one, the hummus is amazing. I also cut down on the olive oil quite a bit, added lots of lemon juice and some cayenne pepper for a bite and this hummus just might be the best hummus you ever ate.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Leave a comment below and rate this recipe or take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Roasted Garlic Hummus – a healthier version of hummus with lots of roasted garlic and a special ingredient, peanut butter.
- 3 heads garlic
- 2 tbsp olive oil for garlic
- 19 oz chickpeas drained (1 can)
- 2 tbsp olive oil
- 2 tbsp peanut butter
- 3 tbsp lemon juice
- 3 tbsp water
- 1/4 tsp cayenne pepper
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp chives chopped, for garnish
- Preheat oven to 400 F degrees.
- Cut the top of the cloves off for each garlic head and place them in aluminum foil with the cut part on top, drizzle with some olive oil and salt and place them in the oven and roast for about 20 minutes.
- Once the garlic is roasted, let it cool down for a few minutes, then squeeze or pop the garlic out, right into the food processor.
Add chickpeas, olive oil, peanut butter, lemon juice, water, cayenne and salt, pepper and process until the hummus is smooth.
- Transfer to a serving plate, drizzle with additional olive oil if preferred and chives and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Do You Know How Many Calories This Recipe Has
I’ve added nutritional information to the recipe, enjoy!
How long of a refrigerated shelf life does the homemade Hummus, have?
3-5 days in the fridge would be ok and you can also freeze it for 6-8 months in an airtight container if you want. Hope this helps
I make my own hummus all the time, love it with roasted garlic too. But I’ve never heard tell of peanut butter!! Can’t wait to try that today!! I have natural pb and regular old Kraft, which one would be better I wonder? Does the regular pb give it sweetness? I don’t think I’d like that. I’ve made hummus with roasted red peppers and don’t like that as I find the peppers make it too sweet!
I would go with the natural pb, personally I didn’t find the hummus sweet at all.
Smooth or crunchy?
I used the smooth kind.
Did you miss the chickpeas in the ingredients? Looks great otherwise!
I was halfway there, had the quantity but not the ingredient. LOL
Tahini was always the only reason I never made my own hummus. I never have it on hand. I tried your recipe and at first I was overwhelmed by the peanut butter, but I hadn’t added all the garlic and olive oil. Once I did, it had a great flavor and I didn’t notice the peanut butter at all 🙂 Thanks!
Oh glad you liked it. Yeah if you feel that even after you add the garlic and olive that there’s still too much peanut butter you could always add less, but like you I didn’t notice it much. 🙂