Best Roasted Garlic Hummus

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F and fit the food processor with the S-blade.
2. Remove the loose papery skin from the garlic heads, keeping the cloves intact. Cut about ½ inch off the top of each head. Set each head on a piece of foil large enough to wrap it, drizzle the cut tops lightly with olive oil, then close the foil. Roast for 40 to 45 minutes until very soft. Let cool briefly, then squeeze the roasted garlic out of the skins into the food processor bowl.
3. To the food processor, add the drained chickpeas (skins removed if desired), tahini, lemon juice and 2 tablespoons water. Sprinkle in the salt, sumac and cayenne, then blend until smooth. Add water 1 tablespoon at a time until the texture is smooth enough, and add a little more lemon juice to taste. Taste and adjust the salt and spices.
4. Spread the hummus in a bowl, drizzle generously with extra virgin olive oil, then top with the za'atar and, if you like, the parsley, toasted pine nuts and crumbled feta. Serve with warm pita or toasted crostini and vegetables.

Summarized from The Mediterranean Dish's video. Watch it for the details.