Roasted Garlic Hummus With Tahini
- Ready In:
- 2 heads garlic, roasted
- 1 tablespoon extra virgin olive oil
- 2 cups chickpeas, cooked (or tinned and drained)
- 2 tablespoons tahini
- 2 tablespoons lemon juice, fresh is best
- 1⁄4 cup fresh parsley, chopped (or let the food processor do the work)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 2 tablespoons water
- black pepper
- If you need to roast the garlic: Cut off the point/top of the bulb of garlic to expose the tops of the cloves inside (cut as close to the top as you can). Sprinkle some olive oil and salt over top, rub it in a little so that each clove gets a little oil on it. Place the bulbs into an oven proof dish and wrap snugly with foil (or maybe you have a garlic baker, even better!). Roast in a 375 degree oven for about 40 minutes. Tops should be nicely brown but not burnt. Let cool.
- Squeeze out the roasted garlic into a food processor or blender. Add the rest of the ingredients except the water and mix very well. Start adding the water, a bit at a time until you get the consistency you like. Adjust salt & pepper to your tastes, and you're done!
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Wonderful base recipe. I like to increase the amount of garlic as the roasted garlic is so much more mellow. To add a little more pizazz I've found 1/2 teaspoon of cayenne pepper blended into the hummus as will as a gentle dusting of cayenne, paprika and kosher salt on the surface really knocks this one out of the park. My father always thought hummus was bland until I served this to him and he couldn't stop eating it.