Roasted Garlic Hummus

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!

How To Roast Garlic:

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 30 mins. Remove and let cool.

For the Hummus:

In a small food processor, add 1 can of drained Chickpeas (keep 1/4 cup), 1/4 cup lemon juice, 1/2 cup tahini, 1/3 cup extra virgin olive oil, squeeze out the roasted garlic from the bulb (this is a bit messy but fun!), salt and pepper.

Blitz for 2-3 mins, scraping down 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 it off by drizzling extra virgin olive oil, salt and pepper.