Roasted Garlic Hummus

Ingredients

  • 1 tin chickpeas (400g), drained or 400g fresh dried
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 bulb of garlic, roasted
  • Salt and pepper

Method

If using dried, cook using the directions on the packet and add half a teaspoon of baking soda. Roast garlic bulb (wrapped in foil with a drizzle of olive oil, 180 °C, 30 mins). Squeeze out cloves. Blend with chickpeas, tahini, lemon, and oil until smooth. Season to taste

Variations & Tips

  • Add smoked paprika or cumin.
  • Top with olive oil and toasted seeds.

Storage

  • Fridge: 3–4 days in a glass sealed container.
  • Freezer: Up to 2 months