Ingredients

The following ingredients have 2 Servings
  • 4 to 6 cloves garlic (skins left on)
  • 1 teaspoon extra light olive oil
  • 2 (15 ounce) cans chickpeas (drain, bean liquid reserved)
  • 1/4 cup tahini
  • 1/4 cup olive oil (plus more for garlic and garnish)
  • 1½ teaspoons kosher salt
  • 1 tablespoon homemade za'atar
  • 1 tablespoon minced fresh parsley

Instruction

  • Preheat oven to 400°.
  • Place cloves on a piece of heavy-duty aluminum foil and drizzle with a teaspoon or so of safflower oil. Bring up the sides of the foil, crimping and forming a purse. Place pouch in oven and roast for 30 minutes. Allow to cool until safe to handle, then peel the papery skins away from the cloves.
  • In a high-powered blender or food processor place garbanzo beans, roasted garlic, tahini, 1/4 cup olive oil and salt. Add one ladle (about a cup) of the bean liquid. Process until smooth, adding a little more bean liquid as needed.
  • Spoon hummus into a serving bowl, drizzle with a little olive oil and sprinkle with za'atar and minced parsley.