A delicious roasted garlic hummus recipe, a creamy and fairly salubrious dip for chips or pita bread or crunchy veg, or anything requiring of a hearty bean spread. In one bite, your tastebuds’ll discover that the roasted and pungent garlic pairs really beautifully with spike of fresh lemon juice and bitter zest, cradled in the overarching creaminess of a toasted chickpea.
1headgarlic,the pointy top cut off and rubbed with 1 teaspoon olive oil
1(15-ounce)can chickpeas,drained, rinsed, and toasted with 1 teaspoon olive oil
5 - 6tablespoonslemon juice
2 - 3 tablespoonsextra virgin olive oil
2 tablespoonsraw tahini
¼teaspoonsalt
Zestfrom one lemon
Someground sumac,as garnish
Someextra virgin olive oil,as garnish
Instructions
Begin by preheating the oven to 325°F (162°C). Then, cut the pointy top from a head of garlic to expose the cells within. Rub the head of garlic with a teaspoon of olive oil, wrap it in foil, and then place on a baking sheet. Roast in the oven for 65 - 70 minutes, until golden brown and aromatic. Remove from the oven and let cool for a couple minutes.
Next, drain and rinse 1 can of chickpeas, and then toast them in a skillet over medium heat with 1 teaspoon olive oil for about 3 - 5 minutes, until they soften a bit. After that, add to the food processor the chickpeas along with the lemon juice, rest of the olive oil, raw tahini, salt and lemon zest, as well as the cloves of roasted garlic, squeezed from the skins. Process this until very smooth. Add more lemon juice or olive oil for a thinner consistency, if you'd like. Garnish with a drizzle of extra virgin olive oil and ground sumac.