Creamy roasted garlic hummus – homemade, healthy, smooth and delicious. Served with chips, crackers or veggies.
– 1-2 heads of garlic — (olive oil, salt and foil for roasting) – 30 oz canned chickpeas — (garbanzo beans), peeled if possible, liquid reserved – 1/3 cup tahini – 1/4 cup lemon juice – 1/3 cup extra virgin olive oil – 1/2 tsp salt — (or more to taste) – 1/2 tsp plack pepper – 1/4 tsp ground cumin – 1/8 tsp cayenne pepper — optional For topping: – chopped dill – sesame seeds – red pepper flakes – chopped walnuts – olive oil
Preheat oven to 400F. Cut the top off of your garlic, so you can reveal the cloves. The head of garlic should stay intact. Place on a piece of aluminum foil, drizzle with olive oil and season with salt.
Wrap garlic well in aluminum foil. Place in the oven and bake for 30-35 minutes, until fragrant.Let it cool for 5 minutes. Open up foil, release garlic form the head. For this hummus you need 4-5 cloves (use more if you like a lot of garlic).
In the bowl of a food processor place chickpeas, 2-3 tbsp of the liquid (you might need more), tahini, lemon juice, garlic, olive oil, salt, pepper, cumin and cayenne pepper. Pulse until smooth. Add more liquid or olive oil to thin hummus, if necessary. Add salt, if needed.