Roasted Garlic Hummus
Ingredients
- 2 heads garlic
- 4 tablespoons extra-virgin olive oil, divided
- 1 15 ½ ounce can chickpeas drained and rinsed
- 3 Tablespoons plus 1 ½ teaspoons fresh lemon juice, from about 1 juicy/large lemon
- 2 tablespoons tahini
- ¾ teaspoon salt
- Optional Garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish
Instructions
- Preheat oven to 350ºF.
- Rub extra papery skin off of whole heads of garlic.
- Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic.
- Lay root side down on a sheet of aluminum foil or in a small baking dish.
- Drizzle 2 tablespoons oil over the cut end of the garlic.
- Crimp foil closed or cover the baking dish with foil.
- Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour.
- Open foil and let sit until cool enough to handle.
- Squeeze the garlic cloves out of their papery skin.
- Discard skin and transfer the cloves to a food processor.
- Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute.
- Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.