Roasted Garlic Hummus

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I’ve been wanting to make hummus for some time now. Like quite some time. Additionally I’ve been wanting to roast garlic for some time now. Like, I’ve wanted to do it FOREVER! This post packs a double punch because I was able to accomplish both items on my “cooking bucket list” if you will. It turned out every bit as awesome as I was hoping it to be. I’d actually made roasted red pepper hummus about a week before this and wasn’t as impressed as I was with this recipe I adapted. Now that I feel like I’ve got the hang of the technique (there’s a technique?) I feel like I can attempt the roasted red pepper once more and be more successful! This was so yummy I almost didn’t need dippers, only a spoon!

Source: Adapted from Olives for Dinner

2 whole heads of garlic, cloves separated but not peeled
2/3 cup olive oil, divided
pinch of salt
1 can (15 oz.) Organic chickpeas, rinsed
1/4 cup tahini
1 tsp salt
1 lemon, freshly squeezed

Preheat oven to 375. Place the garlic bulbs on a sheet of aluminum foil. Lop of about 1/4 inch off the top and drizzle with 1/3 cup olive oil*. Wrap tightly and bake for 45 minutes. Check to make sure they aren’t burning or overcooked, then bake for 15 minutes more. Let the bulbs cool completely for about an hour. I refrigerated them overnight and it worked well. Be sure to rinse the chickpeas very well. Transfer directly to a food processor. Once the garlic bulbs are completely cooled, remove the skins and discard them. If the garlic has been refrigerated you should be able to pluck out each bulb easily. Place the garlic and the remaining 1/3 cup olive oil into the food processor with the chickpeas. Pulse until very smooth, about a minute. Add in the tahini, salt and freshly squeezed lemon juice. Pulse for about a minute more, or until the desired consistency. If not using immediately, refrigerate and allow to sit out at room temperature for about an hour before serving. Hummus is tastiest when served at room temperature.

[My 2 Cents]
I didn’t use a full 1/3 c. of olive oil to roast my garlic bulbs with. I only used enough to minimally cover the bulbs, without being too stingy. It was perfect, but use as much as you like!

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