This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of dried herbs, sesame seeds, and salt.
2 cups chickpeas cooked or canned, rinsed and drained
1 head garlic, roasted and puréed
¼ cup warm water
2 Tbsp tahini
1 lemon, juiced
¼ tsp kosher salt
¼ cup extra-virgin olive oil for serving
Chopped parsley for garnish
Za’atar for garnish
Paprika for garnish
Combine the chickpeas, garlic, warm water, tahini, lemon juice, and salt in a food processor. Puree until smooth and light. Adjust the consistency by adding either a little water or lemon juice. The hummus can be prepared up to this point, and then stored in a covered container in the refrigerator for up to 3 days.
Serve the hummus at room temperature drizzled with olive oil and sprinkled with parsley, paprika, and/or za’atar. Accompany the hummus with crudités, pita or other flatbreads, or crackers.
Recipe from Garlic: An Edible Biography
By Robin Cherry | Roost Books