project lekker

Roasted Garlic Hummus

StartersMeghan ColvinComment

File this under “things Meghan would naively only purchase store bought vs. things Aaron would make from scratch." 

A couple of months ago we went to London and had the most incredible Lebanese food at Ishbilia. We consumed an embarrassing amount of food between the two of us, but everything looked so good we had to try it all! The feast started with the best plate of hummus I’ve ever had. I would have ordered it again for dessert if I wasn’t in such a deep food coma by the end of the meal. 

With this as his inspiration, Aaron set out to make his own. I wouldn’t say it’s an exact replica since I’m still not convinced they didn’t put crack in their chickpea concoction, but it is delicious nonetheless. And further proof that it’s far better (and healthier) to make some things from scratch. 

// RECIPE //

INGREDIENTS

  • 1 15 ounce can of chickpeas, drained and rinsed
  • 4 roasted garlic cloves
  • 3 tablespoons tahini
  • 3 tablespoons fresh squeezed lemon juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 3 tablespoons olive oil

:: Prepare Garlic ::

  1. Preheat oven to 400 degrees.
  2. Place 4 large garlic cloves on a piece of tinfoil (folded over 2 of 3 times to make it more sturdy).
  3. Sprinkle garlic with 1/2 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Fold over the foil to seal in garlic.
  5. Place in oven for 40 minutes. 
  6. Remove from oven and let cool. 

:: Prepare Hummus ::

  1. Place all ingredients except the olive oil in a food processor and pulse until smooth paste forms.
  2. Add olive oil 1 tablespoon at a time. 
  3. Season to taste with salt and pepper.
  4. Put in fridge for 1 hour to let flavors blend.
  5. When serving, place hummus in a shallow bowl and garnish with your choice of the following: 1 tablespoon olive oil, ground cumin, paprika powder, ground chili flakes, or fresh chopped herbs (cilantro, parsley, basil, chives).