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Roasted Garlic Hummus

Author Danijela Armitage
Prep Time: 10 minutes
Cook Time: 1 hour
Rating:
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Ingredients:  

  • 2 tins of chickpeas
  • 6-8 cloves of garlic
  • ½ cup of freshly squeeze lemon juice
  • 3 Tbsp tahini
  • 3 Tbsp olive oil
  • ½ tsp salt
  • Optional: paprika, cumin, cayenne pepper, more salt to taste…

Method:

  • Preheat oven to 220 degrees celsius. Cut the top and bottom off each garlic clove, leaving the skin still on. Lightly toss cloves with a drizzle of olive oil, and then wrap in tinfoil. Bake for one hour (get ready for the most delicious smell to waft through your house!).
  • Open your tins of chickpeas, pour chickpeas into a sieve, drain liquid, and rinse well with water.
  • Add all ingredients to a food processor (expect salt). For the roasted garlic, simply squeeze garlic out of its skin! Discard skin. Process for a few minutes, stopping to scrap down the sides. It will look quite thick and chunky.
  • Add the salt (and any extra spices - paprika, cumin…) and blend until smooth. Add a few tablespoon of water if you'd like a smoother consistency.
  • Taste test and season with extra salt or spices to your liking.
  • Transfer hummus into a bowl. Drizzle a little olive oil on top, and garnish with fresh herbs and chopped nut (if desired). Serve with a platter of colourful fresh veggies or crackers.

Notes:

Storage: Keep hummus in an airtight container in the refrigerator for up to five days.