Roasted Garlic Hummus

Hummus is readily available in grocery stores and honestly, the quality is good – plus there are myriad flavors from which to choose. But if you are like me – sometimes, there is just something so satisfying about making something as ubiquitous as hummus yourself at home. I decided to make a roasted garlic version – whose flavor is round and deep; complimented by sweet smoke paprika and the zing of fresh lemon. Serve with pita chips or fresh veggies and you will be glad you did.

Directions

Serves: A crowd
Time: 60 minutes

1 bulb of fresh garlic – roasted (see below)
2 tsp extra virgin olive oil (separated)
1 19-ounce can chickpeas (garbanzo or cici beans) with ¼ cup of their liquid
¼ cup tahini (sesame paste)
Juice of one lemon
½ tsp smoked sweet paprika
Dash of cayenne pepper
Kosher salt and black pepper to taste

Method:

To roast the garlic: Preheat oven to 400 degrees.

Cut the top of the entire bulb of garlic off – exposing the cloves. Tear off any loose exterior paper. Place on a baking sheet (or a toaster over works great here). Drizzle 1 tsp olive oil and a dash of salt and pepper on the bulb – ensuring all cloves are covered. Drape the bulb with a piece of aluminum foil and wrap tightly.

Roast at 400 degrees for 30-40 minutes. Allow to cool completely.

Drain the can of chickpeas, reserving ¼ cup of the liquid. Add both to your food processor. Squeeze the roasted garlic into the bowl as well. Blitz for about 45-60 seconds. The mixture will be dry and a bit grainy – that is okay.

Next add the tahini, lemon juice and last tsp of olive oil. Blitz again for one minute. It should still be a little grainy. Add the paprika, cayenne, salt, and pepper. With the processor running, drop 4-5 small ice cubes through the feed tube, one at a time. The heat of the blades will not only break up the cubes but also melt them, smoothing out the hummus.

Garnish with a dusting of paprika and serve!

Published by Ralph Elwell

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!