Roasted Garlic Hummus

Name: Roasted Garlic Hummus
Ingredients: 1 whole bulb of garlic; Oil, for drizzling; 1 can chickpeas, drained (reserve 1/4 cup chickpeas and the chickpea water); 1/4 cup lemon juice; 1/2 cup tahini; 1/3 cup extra virgin olive oil; Roasted garlic cloves, squeezed from the bulb; Salt and pepper; Chopped cherry tomatoes; Red onion, chopped; Cucumber, chopped; Toasted pine nuts; Reserved chickpeas; Extra virgin olive oil, salt and pepper, to finish

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I buy a lot of Hummus and recently I decided to make my own.

Of course I hit up Nagi and her Recipe Tin cookbook and I'd like think I nailed it!

I roasted the garlic to give it an extra sweetness - and it worked!

Ingredients

For roasting the garlic

For the hummus

To serve

Method

Heat oven to 210°C.
Grab a whole bulb of garlic and carefully cut the top off, exposing the garlic cloves.
Place on a piece of aluminium foil and drizzle garlic with a little oil. Wrap it up with the foil.
Place in oven for 30 mins. Remove and let cool.
In a small food processor, add the drained chickpeas, lemon juice, tahini, olive oil, roasted garlic, salt and pepper.
Blitz for 2-3 mins, scraping down the sides with a spatula.
Add reserved chickpea water and blitz again until combined.
Taste and add more lemon or salt and pepper if needed.
To serve, smooth a cup of hummus out onto a platter and add chopped cherry tomatoes, red onion, cucumber and toasted pine nuts, along with the reserved chickpeas.
Finish by drizzling with extra virgin olive oil, salt and pepper.