Super Creamy Roasted Garlic Hummus
An entire bulb of garlic roasted in olive oil is the star of this delicious, creamy hummus recipe. Serve with flatbread and crudites.
Prep Time5 mins
Cook Time20 mins
Total Time1 hr 25 mins
Servings: 6 servings
- 1 bulb garlic cloves separated but unpeeled
- good quality olive oil to cover garlic
- 400 gram tinned chickpeas in water (240 gram drained weight)
- 2 tbsp light tahini
- sea salt to taste
- 1 pinch white pepper to taste
- 1 tsp lemon juice
- 3 tbsp good quality olive oil plus extra to garnish
- 1-2 tbsp water
- fresh parsley to garnish
Preheat oven to 180 C/ 160 C fan/ 350 F.
Place separated, unpeeled garlic cloves into a small, lidded, oven-proof dish. Cover in olive oil and roast in the centre of the oven for 20 minutes.
Remove the dish from the oven and leave to cool, with the lid on, for an hour.
Drain and rinse the chickpeas well, removing any skins that might have separated. Place the chickpeas into the Breville mini food processor bowl.
Squeeze the cooled roasted garlic into the Breville mini food processor bowl and add the tahini, olive oil, sea salt, white pepper, lemon juice and a tablespoonful of water.
Blend until creamy. You will need to scrape down the sides once or twice and blend again to get a uniform consistency.
Add more water if needed.
Garnish with chopped parsley and an extra drizzle of olive oil. Serve with flatbread and vegetable crudites.
Food waste prevention tip #1: use the olive oil you've roasted the garlic cloves in to make the hummus and to drizzle over the top. It also makes a lovely garlic-infused oil to brush on bruschetta or to dip bread into. Don't throw it out!
Food waste prevention tip #2: leftovers will keep, covered, for up to five days in the refrigerator.