Ingredients

The following ingredients have 4 Servings
  • 2 Whole Heads Garlic
  • 2 teaspoons Olive Oil (Extra Virgin )
  • 15 ounce Can Chickpeas (Drained, or 1 and 1/2 cups cooked chickpeas)
  • 2 Tablespoons Lemon Juice (Freshly Squeezed)
  • 1/3 cup Tahini ((80g))
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 2 Tablespoons Olive Oil (Extra Virgin )
  • 4 Tablespoons Cold Water
  • Smoked Paprika
  • Fresh Chopped Parsley
  • Sesame Seeds
  • Olive Oil (Extra Virgin )
  • Pita Breads
  • Raw Veggies

Instruction

  • Start by roasting the garlic. Preheat the oven to 430°F (220°C)
  • Remove just the outer flaky layers of the two heads of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in foil and pour over 1 teaspoon of olive oil for each head of garlic and rub it around the sides so that the garlic is covered with the oil. Wrap them up in the foil, place on a parchment lined baking tray and bake in the oven for 35 minutes. When cooked, remove from the foil, allow to cool for a few minutes until they're cool enough to handle and then pop the cloves out into a bowl using your fingers.
  • Make the hummus. Add the chickpeas, roasted garlic, lemon juice, tahini and 2 tablespoons of the cold water to the food processor. Process until chunky. Now add the salt, cumin, olive oil and remaining 2 tablespoons of cold water and process until smooth and creamy.
  • Serve topped with a sprinkle of smoked paprika, chopped parsley, sesame seeds and a drizzle of extra virgin olive oil. Add raw veggies and pita breads on the side for dipping.