Ingredients
- 2 Garlic bulbs
- 4 tbsp olive oil + more for drizzling
- 15 ounce can chickpeas, drained and rinsed
- 1/3 cup tahini
- 1 tsp cumin
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, more to taste
- 1 lemon juiced
- 1/4 cup very cold water
Method
- Preheat oven to 350ºF
- Cut about 1/2 inch of the tops off of the garlic bulbs. Enough to expose the garlic cloves. Remove any lose garlic bulb husk. Place the bulbs cut side up inside a large piece of foil. Drizzle with 1 tablespoon olive oil and salt and pepper to taste. Wrap the garlic bulbs completely inside the foil and bake in the oven for 1 hour. Remove from the oven and let cool completely.
- Drizzle with 1 tablespoon olive oil and salt and pepper to taste. Wrap the garlic bulbs completely inside the foil, place on a sheet pan and bake in the oven for 1 hour. Remove from the oven and let cool completely.
- When cool, squeeze the garlic cloves out of the bulb husk into a food processor.
- To the food processor add in the drained and rinsed chickpeas, tahini, juice of 1 lemon, the salt, pepper, cumin, 3 tablespoons of olive oil and the cold water. Run the food processor for 4 minutes until the hummus is creamy.
- At this point taste the hummus. If it's too thick add more cold water, a tablespoon at a time and pulse the food processor until you reach your desired consistency. Add more salt, pepper, cumin or lemon juice to taste.
- Spoon into a bowl and top with a drizzle of olive oil. Other topping options: Chopped fresh parsley, dill or mint, toasted pine nuts, smoked paprika.
- Serve with pita bread, chips, or veggies.
- Did you make this recipe? Leave us a comment below!
Notes
Refrigerate leftovers in an airtight container up to a week.