We go through a lot of hummus. It's one of my go-to meals for Colin, and Jon and I will make a pretty serious dent in a container during a snack session. While Trader Joe's Mediterranean is my all time favorite, it's always good to whip up a batch at home.
I had my usual kitchen helper at my side for this one, which meant a fair amount of lemon sucking, chickpea sampling, pressing buttons on the food processor and finally eating the finished product straight up with a spatula. It's always a messy adventure in our kitchen these days.
Roasted Garlic Hummus
2 cups chickpeas or 1 can, rinsed and drained
1 head garlic
2 tablespoons tahini
1 lemon, juiced
Kosher or sea salt
1/4 cup olive oil, plus more for garlic
Preheat oven to 375 degrees.
Slice the very top off the head of garlic and place on a piece of tin foil.
Drizzle with olive oil and wrap tightly.
Roast garlic for 1 hour and allow to cool before handling.
Once the garlic is cool, squeeze the cloves to remove the insides and put in a food processor.
Add in the tahini and lemon and run processor until mixed.
Add in chickpeas and salt and turn processor on.
Drizzle in olive oil and add warm water as necessary until it reaches the desired consistency.