Roasted Garlic Hummus
The perfect flavor combination in this silky-smooth, creamy dip. Sweet and smoky, with just enough zing. Top it with toasted pine nuts and feta for a glorious party presentation!
Servings: 6
Ingredients
- 2 heads garlic
- Private Reserve Greek extra virgin olive oil
- 2 (15-ounce) cans chickpeas, drained. Skins removed, if desired or 2 1/2 cups cooked chickpeas.
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons water, more as needed
- salt
- 1 teaspoon sumac
- 1/2 teaspoon cayenne pepper, optional
- 1 teaspoon za'atar spice
- 3 tablespoons chopped fresh parsley, for garnish
- toasted pine nuts, for garnish
- crumbled feta cheese, for garnish
Instructions
- Preheat oven to 400°F and fit your food processor with the S-blade.
- Roast the garlic: Remove the loose papery outside skin from the garlic heads, but keep the cloves intact. Cut about 1/2 inch off the top of the head of garlic. Set each head of garlic in a piece of foil large enough to encase it. Lightly drizzle the sliced part of the garlic with olive oil. Close the foil up. Place in the oven for 40 to 45 minutes or until the garlic is very soft. Remove from heat and let cool briefly. Once cool squeeze the roasted garlic out of the paper husks into the bowl of the food processor.
- Process the hummus: To the bowl of a food processor, add the chickpeas, tahini, lemon juice, and water. Sprinkle salt, sumac, and cayenne. Blend until smooth. Be sure to add water 1 tablespoon at a time, until you achieve the desired smooth texture. You can also add a little more lemon juice to your taste. Taste and adjust for salt and spices.
- Serve: Spread the roasted garlic hummus in a bowl. Add a generous drizzle of extra virgin olive oil. Top with za'atar, and if you like, parsley, toasted pine nuts, and crumbled feta. Serve with warm pita bread or toasted crostini and assorted vegetables. Enjoy!
Video
Notes
- To roast a lot of garlic at once and store it for daily use, see this post for complete instructions.
- Recommended for this Recipe Our Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). And from our all-natural spice collection ground sumac and za'atar spice blend.
Nutrition
Calories: 176.1kcal | Carbohydrates: 22.1g | Protein: 8g | Fat: 7.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 2.4g | Sodium: 10mg | Potassium: 272.3mg | Fiber: 5.9g | Sugar: 3.5g | Vitamin A: 269.9IU | Vitamin C: 7.4mg | Calcium: 56.1mg | Iron: 2.8mg
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