If you have ever traveled to the deserts, Mediterranean waters and palm-tree lined streets of a Middle Eastern country, you will know that hummus is not merely a local offering, it’s a patriotic dip of almost sacred proportions. It’s to be eaten with friends, beneath clear skies, with one’s hands – happily and without worry. Here is our favorite protein-packed recipe for foolproof roast garlic hummus.
2 Bulbs of garlic
1 Can of chickpeas, drained, liquid reserved
2 Tablespoons lemon juice
2 to 3 Tablespoons liquid reserved from chickpeas
1 1/2 Tablespoons tahini
1 1/2 Tablespoons high-quality olive oil, plus more for drizzling on garlic
1. Preheat the oven to 190 degrees C. Line a small baking sheet with parchment paper.
Chop off the top of the 2 bulbs of garlic. Drizzle a tiny bit of olive oil on each bulb and wrap in aluminum foil. Bake the garlic for at least 35 minutes, until the bulbs are golden brown and tender.
2. Unwrap garlic bulbs from inside the foil and let them cool for 10 minutes before handling. In a medium-sized bowl, squeeze out each clove of gralic from its papery skin. Add the rest of the ingredients for hummus into the bowl and blend with an immersion blender until smooth.
3. Drizzle the hummus with ollive oil and garnish with paprika, pine nuts or sun-dried tomatoes. Serve on a large chopping board with carrots, cucumber, bread or pita for dipping!