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This easy recipe shows you how to make garlic hummus. The garlic can be roasted beforehand, or if you’re short on time, raw garlic can be used.
Time-Saving Tip: If you’d like to use roasted garlic, roast it in advance while preparing other roasted vegetables or dishes in the oven.
Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week.
Preparation time: 10 minutes
Cooking time: 40 minutes
1 large head of garlic
3 tablespoons of extra virgin olive oil, divided
115-oz. can chickpeas, rinsed and drained
3 tablespoons of fresh lemon juice
1/3 of a can of tahini
3 tablespoons of water
1 teaspoon of ground cumin
½ a teaspoon of cayenne pepper
Sea salt, to taste
Serve the hummus in ramekins or other suitable dipping bowls along with Pitta bread toasted and sliced. Or, fresh vegetables of your choice, such as tomatoes, cucumbers, carrots, and/or celery.
Can also be served with Kalamata olives. High-quality extra virgin olive oil and smoked paprika, for garnish.
Heart Shaped Ceramic Dipping Bowls
- Preheat oven to 200°C. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminium foil and place in preheated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes.
- Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from the outer skin and add to the container.
- Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
- Transfer to a serving dish and drizzle with extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives.