Roasted Garlic Hummus
A silky chickpea dip made with two heads of roasted garlic, tahini, and lemon.
Equipment
- Aluminum foil
- Serrated knife
- Food processor
Ingredients
Main Ingredients
- 2 heads garlic
- 4 tbsp extra virgin olive oil, divided 2 tbsp for roasting, 2 tbsp for blending
- 1 can (15 oz) chickpeas drained and rinsed
- 3 tbsp fresh lemon juice
- 2 tbsp tahini
- ¾ tsp salt
- 2 tbsp cold water plus up to 1 tbsp more
- 1 tbsp sumac, chopped parsley, and olive oil for garnish
Instructions
Cooking
- Heat the oven. Preheat the oven to 350 degrees F and peel away the loose papery skins from the garlic heads.
- Trim and oil. Slice the tops off with a serrated knife to expose the cloves. Set the heads cut side up on foil and drizzle with 2 tablespoons of olive oil.
- Roast. Crimp the foil closed and roast 45 minutes to 1 hour, until the cloves are golden and soft.
- Cool and squeeze. Cool for about 15 minutes, then squeeze the cloves out of their skins and discard the skins.
- Blend. Blend the garlic, remaining 2 tablespoons of oil, chickpeas, lemon juice, tahini, and salt for at least 1 minute, adding cold water until silky.
- Plate. Spoon into a bowl and top with sumac, parsley, and a drizzle of oil.
Notes
Substitutions: Use an extra tablespoon of oil in place of tahini if you do not have any, and add a little more cold water.
Tips: Blend a few extra seconds for a lighter texture. Add lemon to taste. Add cayenne or paprika for heat.
Storage: Keep refrigerated in an airtight container for 3 to 4 days, as blended garlic and oil should not sit at room temperature. Thaw frozen portions in the refrigerator and whisk smooth.