Roasted Garlic Hummus

Method6 steps · about 50 min

1. 1

   Step 1: Heat the oven to 400°F (204°C). Fit the food processor with its S-blade.

2. 2

   Step 2: Remove the loose outer papery skin from the two garlic heads, leaving each head intact. Cut about ½ inch off the tops to expose the cloves. Put each head on foil, lightly drizzle the cut side with some olive oil, and close the foil around it. Roast for 40–45 minutes, checking from 40 minutes, until the garlic is very soft.

   Check very soft roasted garlic · 40 minUses 2 whole heads of garlic · A light drizzle of olive oil over the garlic

3. 3

   Step 3: While the garlic roasts, drain the two cans of chickpeas. Rub the chickpeas together under clean running water to loosen their skins, then remove the loose skins and drain again.

   Uses 2 cans chickpeas, 15 ounces each, to drain and peel · Clean running water for rubbing off chickpea skins; discard with the skins

4. 4

   Step 4: When the garlic from step 2 is very soft, remove it from the oven and let it cool briefly until safe to handle. Squeeze the roasted cloves from their papery skins into the processor bowl.

   Uses Roasted garlic heads and their roasting oil

5. 5

   Step 5: Add the drained peeled chickpeas from step 3 to the roasted garlic in the processor from step 4. Add the tahini (¼ cup), 3 tablespoons lemon juice, 2 tablespoons initial blending water, salt to taste, sumac (1 teaspoon) and optional cayenne. Blend until smooth. If needed, add additional water 1 tablespoon at a time, blending after each addition. Taste and adjust the salt and, if desired, add a little extra lemon juice.

   Uses Drained peeled chickpeas, can liquid and skins discarded · Squeezed roasted garlic cloves, papery skins discarded · ¼ cup tahini · 3 tablespoons fresh lemon juice · 2 tablespoons water for the initial blend · Salt to taste · 1 teaspoon sumac · ½ teaspoon cayenne pepper, optional

6. 6

   Step 6: Spread the smooth hummus from step 5 in a serving bowl. Add a generous drizzle of the finishing olive oil and the teaspoon of zaatar (1 teaspoon). If desired, add the chopped parsley (3 tablespoons), ready toasted pine nuts, crumbled feta or separate ready roasted garlic garnish. Serve with the optional ready pita or toasted crostini and assorted prepared vegetables.

   Uses Complete smooth roasted garlic hummus · A generous finishing drizzle of olive oil · 1 teaspoon zaatar for finishing · 3 tablespoons chopped fresh parsley for garnish, optional · Toasted pine nuts for garnish, optional · Crumbled feta for garnish, optional · Additional already roasted garlic cloves for garnish, optional · Ready pita bread for serving, optional; choose pita or crostini