Creamy Roasted Garlic Hummus
Servings 1 cup
Equipment
- Large skillet
- Colander or Strainer
- Food Processor
Ingredients
- 1 bulb of garlic roasted
- 1 (15-oz) can of garbanzo beans, reserve ¼ cup of liquid, then drain the rest
- 2¼ tsp baking soda
- 2½ tbsp fresh lemon juice
- 2 tbsp tahini
- 2 tbsp olive oil plus more for drizzling on roasted garlic slices
- ¼ tsp cumin
- ¼ tsp paprika
- Sea salt and freshly cracked pepper to taste
Instructions
- Once cooled, carefully remove the skins from the garlic cloves, keeping them whole, and set them aside.
- To remove the skins from the garbanzo beans, place the drained chickpeas in a large skillet over medium heat. Add the baking soda, then stir to combine. Cook, stirring often, for 3-4 minutes.
- Transfer the beans to a colander and rinse well to remove the baking soda. While rinsing, rub the beans with your fingers to remove the skins.
- Pour the beans into a large bowl of cold water. Continue rubbing the beans until a majority of the skins have been removed and floated to the top of the water.
- Pour out the water and skins, then add more water. Repeat a few times to remove most of the skins. Drain well.
- Make the hummus by combining the garbanzo beans in a food processor. Add the tahini, lemon juice, olive oil, all but three roasted garlic cloves, cumin, paprika, and sea salt & freshly cracked pepper, to taste.
- Pulse for a few minutes until creamy and smooth, adding some of the reserved garbanzo bean water if needed. Taste and add more garlic, lemon juice, tahini, or salt to taste.
- Pulse again until creamy and smooth. Place into the refrigerator for 30 minutes to allow flavors to mingle.
- Meanwhile, slice the remaining three cloves of garlic into thin slivers and place them into a small dish. Drizzle some olive oil on top. Set aside to allow flavors to mingle.
- When you are ready to serve the hummus, drizzle the olive oil and sliced roasted garlic on top.