Making this roasted garlic hummus is surprisingly straightforward. Follow these simple steps and you’ll have a crowd-pleasing dip in no time.

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top portion of the garlic head, exposing the cloves. Drizzle with about a teaspoon of olive oil and wrap loosely in aluminum foil. Roast for 40-45 minutes, or until the cloves are soft and fragrant. The garlic is ready when the cloves are easily pierced with a fork and have a golden, caramelized appearance. Let the garlic cool slightly before handling.
2. Prepare the Chickpeas: If using canned chickpeas, drain and rinse them thoroughly under cold water. Rinsing helps remove excess sodium and any canning liquid, which can sometimes have a slightly metallic taste. If you want an even smoother hummus, you can remove the skins from the chickpeas at this stage. This is a bit time-consuming but can result in an exceptionally creamy texture. Simply pinch each chickpea and the skin should slip off.
3. Squeeze the Roasted Garlic: Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a food processor. The cloves should be soft and easily slip out. Discard the papery skins.
4. Combine Hummus Ingredients: Add the drained and rinsed chickpeas, tahini, lemon juice, and salt to the food processor along with the roasted garlic. Process until the mixture is very smooth and creamy, scraping down the sides of the bowl as needed.
5. Adjust Consistency with Water: With the food processor running, slowly drizzle in water, one tablespoon at a time, until you reach your desired consistency. Start with 3 tablespoons and add more if you prefer a thinner hummus. Process for another minute or two to ensure everything is well combined and the hummus is light and airy.
6. Taste and Adjust Seasoning: Taste the hummus and adjust seasoning as needed. You might want to add more salt, lemon juice, or even a touch more tahini to achieve your perfect flavor balance. Process again briefly to incorporate any additional seasonings.
7. Make the Basil Drizzle: While the hummus is processing or resting, prepare the basil drizzle. In a small food processor or blender (or using a mortar and pestle for a more rustic texture), combine the fresh basil leaves, 2 tablespoons of olive oil, and optional pine nuts if using. Process or grind until finely chopped and well combined, but not completely smooth. You want a slightly textured drizzle, not a pesto. Add a pinch of salt to enhance the flavors.
8. Assemble and Serve: Transfer the hummus to a serving bowl. Make a well in the center of the hummus and generously drizzle the basil mixture over the top. You can swirl some of the basil drizzle into the hummus for a marbled effect if desired. Drizzle with a little extra virgin olive oil and garnish with a few fresh basil leaves or toasted pine nuts if you like. Serve immediately or chill for later. Chilling the hummus allows the flavors to meld together even further.