Roasted Garlic Hummus

A smooth chickpea dip blended with mellow roasted garlic, tahini, fresh lemon, and olive oil.

Prep: 10 min · Cook: 35 min · Yield: 8 · Method: Oven

Ingredients

• 1 head garlic
• 2 15-ounce cans chickpeas
• 0.5 cup tahini
• 2 tablespoons juice lemon
• 3 tablespoons olive oil
• 0.5 cup cold water
• 0.75 teaspoon ground cumin
• 1 teaspoon kosher salt

Cooking instructions

1. Heat the oven to 400°F. Slice the top from the garlic head to expose the cloves, place it on foil, drizzle with 1 teaspoon of the olive oil, and wrap tightly. (about 5 min) — 400°F
2. Roast the wrapped garlic until the cloves are very soft and golden, 30 to 35 minutes. Cool for 5 minutes, then squeeze the cloves from their skins. (about 35 min) — 400°F
3. Drain and rinse the chickpeas. Add them to a food processor with the roasted garlic, tahini, lemon juice, remaining olive oil, cumin, salt, and cold water. (about 5 min)
4. Process until completely smooth, scraping down the bowl as needed. Add more cold water, 1 tablespoon at a time, if needed for a silky consistency, then taste and adjust the salt or lemon juice. (about 5 min)
5. Transfer to a serving bowl and serve immediately, or cover and refrigerate for up to 4 days. Let chilled hummus stand at room temperature for 15 minutes before serving. (about 15 min)