Roasted Garlic and Shallot Hummus

shallot garlic hummus

If I could live off of dips and small bite foods I would.  I just love dipping and spreading and munching when I have a meal.  I especially enjoy hummus, because you can legitimately make it a meal with veggies and bread.  It is also incredibly healthy, which makes a fun meal satisfying.  I have been thinking about coming up with a new hummus recipe lately, and wanted to combine two of my favorite flavors…..shallots and garlic.  I decided to roast them and keep the flavors fairly simple.  This hummus is packed full of flavor and has a wonderful creamy texture.  It is delicious as a dip or spread, and can literally be eaten with a spoon.


Roasted Garlic Shallot Hummus


  • 1 1/2 cups cooked chickpeas (or 15 oz can)
  • 1 shallot
  • 3 large garlic cloves
  • 3/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 2/3 cup extra virgin olive oil (and more for roasting)
  • Note: I do not use sesame tahini in my hummus recipes. Growing up we always made our hummus without tahini, and my mother would refer to it as the 'Greek way'. Try it is really delicious!
  • Preheat the oven to 350 degrees.
  • Split the shallot bulb into individual cloves, but leave the skins on. Lightly grease a pan and place the unpeeled garlic and shallot cloves on a pan and in the oven. Roast for about 20 minutes, flipping at the halfway point. The garlic and shallots should be fork tender when done.
  • Remove and let slightly cool.
  • Peel and roughly chop the shallots and garlic.
  • Place the chickpeas in a food processor (if using canned, rinse first), followed by all remaining ingredients. Run the food processor until the hummus is smooth. Store in the fridge in an airtight container. The hummus will keep for several days. Enjoy!
  • Notes

    #1 If you are watching your calories, use a combination of water and oil. Just be sure to stir well before serving.

    #2 Using dry beans is great. Make a large batch ahead, and then freeze them in 1 1/2 cup servings. Remove from the freezer and allow to thaw overnight in the fridge, before using.

    #3 Make this hummus when entertaining. It will be a great addition to your spread and your guests will love it. You can also make it up to 2 days ahead.

    14 Responses to“Roasted Garlic and Shallot Hummus”

    1. 08/14/2015 at 11:20 pm #

      Sounds so good.. Yummy!

        08/15/2015 at 8:42 am #

        Thanks Swapna 🙂

    2. 08/15/2015 at 10:47 am #


    3. 08/17/2015 at 4:29 pm #

      Guess garlic would have added grt flavour to the hummus:-) perfect dip

        08/17/2015 at 5:17 pm #

        Thanks Vidya 🙂

    4. 08/18/2015 at 4:12 am #

      what a great twist on an old fav – miss7 would love this!

        08/18/2015 at 11:23 am #

        Thank you! If you get a chance to try it, I hope she enjoys it 🙂

    5. 08/07/2017 at 3:30 pm #

      Just printed this and am planning to make it. I’m craving Hummus…I don’t know what I’m needing but I’m really craving it! This recipe seems easy enough and I can be having Hummus tonight!

      Hope you are having a fab summer, and you have a great week!

        08/09/2017 at 9:35 pm #

        That is so awesome Deborah! I am so sorry for the delayed response. I have had a few things going on, and have had to unfortunately neglect my blog and all my blogger friends. I hope you have been doing well. I hope you enjoyed it!!

        • 08/09/2017 at 10:06 pm #

          IT’S SO GOOD! I made it and we’ve been dipping into it with celery, and flat bread. There’s not much left, and I will be making it again!

          We’re good. Hoping you are too, and I hope you’re having a great summer! xx

          08/09/2017 at 10:13 pm #

          I am so glad to hear it, you made my night! 😀 Thank you, we are having a good summer too!

        • 08/10/2017 at 9:51 am #


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