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Prep time
5 minutes
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Cook time
5 minutes
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serves
6
Author Notes
Hummus is one of my favorite dips and I always make it at home. Most of the times I soak the chickpeas and cook them myself, but sometimes I use canned chickpeas and it's pretty good too. I like the basic recipe, although adding flavors or spices makes it really fun. This one is with oven roasted garlic, which is one of my favorite, because roasted garlic gives the beautiful flavor. —Madona Giorgadze
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Ingredients
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3 cups
cooked chickpeas
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1
garlic head, roasted
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3
lemon juice
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1
lemon zest
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3 tablespoons
tahini
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1/4 cup
ice cold water
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salt, to taste
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olive oil to drizzle
Directions
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First things first, let's roast the garlic. Cut off the top or bottom part, place the garlic on a foil, drizzle about 2 tbsp. oil, wrap well and roast for about 40 minutes on 375. After the garlic is nicely roasted, let it cool down, squeeze the cloves and the soft and caramelized garlic cloves will pop out. Save them in a bowl.
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Place drained and rinsed chickpeas in a food processor, add tahini, lemon juice and zest, salt, garlic cloves and pulse until combined. Slowly add ice cold water while processing and make sure you process it for at least 4 minutes to achieve the lightness of the hummus. Move to the bowl, drizzle olive oil and serve.
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