Melinda Hooks's Recipe

Roasted Garlic Hummus

Category: Recipes

2 heads garlic
4 Tbs. extra-virgin olive oil, divided
1 can (15.5 oz.) chickpeas, drained and rinsed
3 Tbs. + 1 1/2 tsp. fresh lemon juice
3/4 tsp. salt
optional garnish: sumac powder, chopped parsley, extra-virgin olive oil

Preheat oven to 350*F.

Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish.

Drizzle 2 Tbs. of oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 mins. - 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 Tbs. oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley, and drizzled with more olive oil if desired.