The roasted garlic gives this fabulous hummus from Justin Watt of Justinsomnia blog a subtler flavor than raw garlic. Even though it is time-consuming, removing the skins from the chickpeas (garbanzo beans) makes the hummus smoother, especially if you are pureeing it with a mortar and pestle. Go easy on the tahini, and adjust the spices as you see fit. This hummus is delicious with baby carrots, pretzels, tortilla chips, warmed pita bread, pita chips, or celery.
Roasted Garlic Hummus
- 1 head garlic
- 1½ cups cooked garbanzo beans (chickpeas), or 1 (20-ounce) can with liquid
- juice of 2 lemons
- ¼ cup tahini (sesame paste)
- 1½ teaspoons ground cumin
- 1 teaspoon Freshly ground black pepper
- 1½ teaspoons salt
- ¾ teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil plus more for garnish
- Preheat the oven to 375°F. Cut the top (the pointed end) off the head of garlic and wrap the head in aluminum foil. Roast for 45 minutes.
- Meanwhile, drain the chickpea liquid into a small saucepan. Simmer over low heat for 5 minutes. Pour the chickpeas onto a plate, then pinch off and discard their skins, adding each chickpea to the saucepan.
- When the garlic is done roasting, squeeze the pulp into a medium mixing bowl and discard the skins.
- Remove the chickpeas from their liquid and puree them with a mortar and pestle or in a food processor until they are smooth. Put the puree into the mixing bowl along with the garlic, add the remaining ingredients, and stir until combined. Use the remaining chickpea liquid to reach the desired consistency. Season to taste with additional lemon juice, salt, or spices.
- Serve the hummus at room temperature, garnishing with a bit more cayenne pepper and drizzling with extra-virgin olive oil.