- 1 can chickpeas, drained and rinsed
- ½ cup tahini
- the juice of 1 lemon
- 1-2 head roasted garlic (see notes)
- ½ tsp sea salt
- 2-3 ice cubes (I used a small handful of mini ones)
- For serving: extra virgin olive oil, toasted pine nuts, and ground sumac
- Add the chickpeas into a food processor and process until rough thick paste forms.
- Add the tahini, lemon juice, roasted garlic, and sea salt. Process until smooth, you may have to scrape the slides a couple of times. This could take a few minutes, depending on the strength of your food processor.
- Taste and add more salt, lemon juice, or roasted garlic (mash it a little before adding so it blends well) and process to mix.
- Add the ice cubes and process for a minute or two until they disappear and the hummus is smooth and fluffy.
- Serve drizzled with olive oil and sprinkled with toasted pine nuts, sumac, and leftover roasted garlic.
Roasted garlic: Preheat your oven to 400F (200C). Cut the top of the garlic so the cloves are exposed. Add some aluminum foil to a small baking dish, add the garlic, and drizzle with 1 tbsp olive oil. Wrap and roast for 40-50 minutes or until golden. Be careful when opening the foil, there’s lots of steam. Once it’s cool, remove the garlic cloves with a small fork. If it’s roasted enough it should be easy. You can also squeeze the garlic right into the food processor but some might get left behind and you want to keep a few whole cloves for garnish.
Storing: Store in an airtight container in the fridge without the toppings for up to 3-4 days.
Keywords: roasted garlic, hummus