Everyone needs a good hummus recipe in my opinion. This one makes enough to serve some, and freeze some and it’s delicious. Just garlicky enough, just smooth enough and just ‘healthy’ enough.
You can serve with sliced Pita bread triangles, or as I did with pretzel sticks and fresh crudite of carrots, celery, and a selection of coloured capsicum.
- 2 bulbs of garlic, not peeled
- 2 T olive oil
- 2 cloves garlic, peeled and sliced
- 3 T freshly squeezed lemon juice
- ¼ C water
- 6 T tahini
- 1 x 400 g can chickpeas, drained and rinsed (or 400g soaked and cooked dried chickpeas)
- 1 clove garlic, minced
- ½ t salt
- Pinch of cayenne pepper
- 1 T fresh parsley, finely chopped
- Preheat the oven to 180˚ C. Remove the papery outer skins of the garlic bulbs, leaving them otherwise intact. Chop off the top quarter of the head so that all of the cloves are exposed. Wrap the garlic in foil and bake until very tender, about 1 hour.
- Meanwhile, heat 2 tablespoons of the olive oil in a small fry pan over medium-low heat. Add the sliced garlic cloves and cook, stirring occasionally, until golden brown, about 5 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate, reserving the cooking oil. Set aside. Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins (you should have about ¼ cup) - I found this a rather messy task.
- In a small bowl, combine the lemon juice and water. In another bowl, whisk together the reserved garlic cooking oil and the tahini.
- In the bowl of a food processor or a medium sized bowl in tandem with a stick blender, process the chickpeas, the roasted garlic puree, the remaining clove of garlic, salt and cayenne until the mixture is finely ground, for about 20 seconds. Scrape down the sides of the bowl. With the machine running, add the lemon juice-water mixture through the feed tube in a steady stream. Scrape down the bowl and process for an additional minute.
- With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy.
- Transfer to a serving bowl, drizzle with olive oil, top with toasted garlic slices and minced fresh parsley, if desired.