Description
A creamy and mellow roasted garlic hummus that is perfect for dipping or as a sandwich spread.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas from dried)
- 1/4 cup (60 g) tahini, well stirred
- 2–3 cloves roasted garlic
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 teaspoon ground cumin
- 1/2–1 teaspoon kosher salt (adjust to taste)
- 2–4 tablespoons water or reserved chickpea liquid (aquafaba), as needed for consistency
- Optional for serving: smoked paprika, sumac, chopped parsley, toasted pine nuts, whole chickpeas
Instructions
- Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast 35–45 minutes until soft.
- Prep the chickpeas: Drain and rinse the canned chickpeas. Optionally pinch off the skins for smoother texture.
- Emulsify the tahini: In a food processor, combine tahini and lemon juice. Pulse until creamy.
- Add the chickpeas, roasted garlic, olive oil, cumin, and salt to the processor. Pulse to combine.
- Blend until smooth, adding water or aquafaba until you reach the desired consistency.
- Taste and adjust seasoning, then serve drizzled with olive oil and your choice of toppings.
Notes
For a stronger garlic flavor, roast a whole head of garlic and use more cloves. If you prefer, use yogurt in place of tahini for a different result.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean