Roasted Garlic Hummus
A Lebanese dip of chickpeas and tahini, seasoned with cumin and simmered on the stove. It's finished with roasted garlic.
55 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 40 min · 55 min total
- medium
- 1
Soak chickpeas overnight in 10 cups of cold water. Drain the peas, rinse, and transfer to a large pot.
- 2
Add the other 10 cups of water, baking powder and bring to a boil. Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
- 3
Remove from heat and let stand for 40 minutes. Strain, reserving liquid for later. Place peas to a food processor adding the tahini, 3 tablespoons olive oil, cumin, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
- 4
Puree into a smooth paste. If the paste is to thick add a little more cooking liquid. Add salt to taste.
- 5
In a small pot, place garlic and remaining 1/2 cup oil. Cook covered over low heat for 30 minutes (careful not to burn), or until soft.
- 6
Transfer the garlic to a small bowl and crush with a fork until the texture is a course paste.
- 7
Add salt and pepper to taste. Spread hummus on a plate and top with roasted garlic. Serve with fresh bread, focaccia or pita.
- 8
*It does not sound like you are to use the oil for making this into a paste.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
