Roast Garlic Hummus

Meera

5 from 1 vote

Prep Time 15

Cook Time 1

Course Appetizer

Cuisine Mediterranean, Middle Eastern

Servings

1 15 oz canned chickpeas, rinsed and drained
1-2 head garlic, 1 for mild flavor and 2 for strong for Garlic Confit*** see below
½ tsp sea salt
2-3 tbsp runny tahini
½ tsp ground cumin optional
cold pressed e.v olive oil as needed
3 tbsp freshly squeezed lemon juice
ice cubes
***For Garlic Confit, see detailed instructions here

Preheat the oven to 400℉.
Cut about ½ inch off the tops off of the head of garlic to expose the cloves (just about enough to expose the top of the garlic cloves).
Remove any loose papery outer layers. Place garlic cut side up on a piece of foil just enough to wrap the garlic.
Drizzle olive oil on the exposed surface of the garlic. Wrap the sides up and place the foil wrapped garlic onto a baking tray.
Roast in the preheated oven for about 40-45 minutes. Roasting time will vary depending on the size of the garlic. Once roasted the garlic will be golden and soft. Set aside to cool, then squeeze out the soft garlic from the garlic pod.

Add the rinsed and drained chickpeas to the food processor along with lemon juice, tahini, ground cumin, roasted garlic salt and ice cubes. Pulse a few times then blend for about 5 minutes until smooth. Add a couple of teaspoons of chilled water to help the blade move along easily. Taste and adjust lemon juice or sea salt as needed.
Spoon the hummus onto a plate or shallow bowl, and spread the hummus with the back of a spoon to create swirls.
Garnish with drizzled olive oil, chili powder/paprika, roasted chickpeas fresh parsley. Serve with pita bread.

Keyword Chickpeas, dips, Tahini

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