Ingredients
1 whole Bulb Roasted Garlic
1.5 Teaspoons Olive Oil
15 Ounces Chickpeas, (canned, rinsed, drained)
2 Tablespoons Tahini
2 Tablespoons Lemon Juice, (freshly squeezed)
1/2 Teaspoon Salt
1.5 Teaspoon Water
2 Tablespoons Olive Oil
Instructions
Preheat the oven to 425° and cut the head off a bulb of garlic leaving the cloves intact. Drizzle the exposed cloves with 1 - 2 teaspoons of olive oil. Wrap the bulb tightly with aluminum foil and place in a preheated oven for 30 minutes. After the garlic roasts, carefully remove the foil and squeeze the roasted cloves out of the bulb. Set aside and discard the skins.
Place the chickpeas, tahini, lemon juice, roasted garlic, and salt into a food processor fitted with the blade attachment. Process until the ingredients are combined.
Open the food processor and use a spatula to scrape down the sides. Process again for another minute and slowly drizzle 1 to 2 tablespoons of water into the hummus. It should lighten in color. Pulse for another minute then add the rest of the olive oil. Continue to pulse for an additional minute until the hummus is light and fluffy. If you prefer a thinner hummus add an additional tablespoon of water.
Top with your favorite garnishes like extra olive oil, smoked paprika, or parsley. Serve with pita bread, veggies, or pretzels. Or enjoy a hummus sandwich topped with veggies like, avocado, tomato, cucumber, and microgreens.
Store leftovers in the refrigerator for up to 3 days.
Recipe from berlyskitchen
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