Smoky Roasted Garlic Hummus
Hummus is an all-around good dip, pairing well with veggies or pita wedges, and it works great as a sandwich spread too! I like my hummus extra-smoky, so will often add chipotle (watch out for the heat!) or smoked paprika. A good olive oil is important in this recipe, or try an infused one to give your hummus a bit of a twist.
Author: Vincci Tsui, RD
Recipe type: Snack, Gluten-Free, Vegetarian, Vegan
Cuisine: Middle Eastern
Makes: about 3 cups
- 1 head garlic
- 1 can (540 mL/19 fl oz) chickpeas, drained and rinsed, or 2 cups cooked
- 2 Tbsp (30 mL) tahini
- Zest and juice of 1 lemon
- 1 tsp (5 mL) cumin
- ½ tsp (2 mL) chipotle or smoked paprika, to taste
- ¼ cup (60 mL) olive oil
- Water (optional)
- Salt and pepper, to taste
- Preheat oven to 400˚F.
- Cut the top off the garlic, exposing cloves. Drizzle with olive oil and wrap in aluminium foil. Roast in oven until garlic is golden and flesh is soft, about 30-40 minutes.
- Place flesh from roasted garlic, chickpeas, tahini and lemon zest and juice, and cumin into the bowl of a food processor or blender. Process ingredients until blended. While the food processor or blender is running, drizzle in olive oil and/or water until desired consistency is reached. Season to taste.