Ingredients:

  • 1 can (15 ounces / 425 grams) chickpeas, drained and rinsed
  • 1/4 cup (60 mL) tahini
  • 2 tablespoons (30 mL) olive oil, plus more for drizzling
  • 1 large lemon, juiced (about 3 tablespoons / 45 mL)
  • 1 head garlic
  • 1/2 teaspoon (2.5 g) ground cumin
  • Salt, to taste
  • Water, as needed (around 2-4 tablespoons / 30-60 mL)

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized.
  2. Drain and rinse the chickpeas under cold water.
  3. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, roasted garlic cloves (squeezed from the head), cumin, and salt. Blend until smooth, adding water as needed to achieve desired consistency.
  4. Taste the hummus and adjust seasoning as necessary, adding more salt or lemon juice to suit your palate.
  5. Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with additional spices or herbs, if desired.