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The key to this roasted garlic hummus is how you cook your chickpeas before you use them in the hummus. It's really easy to make it you have a pressure cooker and won't take very long. If you don't have one, get the chickpeas cooking before the garlic. If you do have one, get the garlic roasting before the chickpeas are cooked.
Ingredients
(to cook the chickpeas)
250g dried chickpeas (soaked overnight)
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp ground turmeric
6-10 cloves of garlic, crushed
(to roast the garlic)
1 large head of garlic
1tbsp extra virgin olive oil
1 tbsp dried mixed herbs or just thyme (optional)
(to make the hummus)
cooked chickpeas from above
2 generous tbsp tahini (get a nice one)
4 tbsp extra virgin olive oil (extra for presentation if you want)
125ml warm water
1 lemon, juice of
1 tbsp tamari soy sauce
(roasted pine nuts for presentation, optional)
Method
Also instead of roasted garlic hummus, you can just have garlic hummus instead. It should be obvious what to do.
Any flavours added whilst roasting the garlic, like thyme will also come through in the final product, so you have a huge range of options that you can vary. I also prefer to use tamari soy sauce rather than sea salt, but it's up to you.
Ingredients
(to cook the chickpeas)
250g dried chickpeas (soaked overnight)
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp ground turmeric
6-10 cloves of garlic, crushed
(to roast the garlic)
1 large head of garlic
1tbsp extra virgin olive oil
1 tbsp dried mixed herbs or just thyme (optional)
(to make the hummus)
cooked chickpeas from above
2 generous tbsp tahini (get a nice one)
4 tbsp extra virgin olive oil (extra for presentation if you want)
125ml warm water
1 lemon, juice of
1 tbsp tamari soy sauce
(roasted pine nuts for presentation, optional)
Method
- Soak the chickpeas in plenty of water overnight, then add the cumin, coriander, garlic and turmeric to fresh water, just enough to not quite cover the chickpeas and pressure cook the chickpeas for 30 minutes once up to pressure. If you don't have a pressure cooker, you'll need to bring the chickpeas to the boil and boil for 15 minutes, before lowering the heat and simmering (covered) for approximately 2 hours. Keep an eye on the water level. Either way, your aim is to slightly overcook the chickpeas so that they are very soft and easier to purée.
- Whilst the chickpeas are cooking, roast the head of garlic. Heat your oven to 375F (180C or Gas 5 or 6). Slice off the top few millimetres (1/4 inch or less) of the top of the head of the garlic so that each clove is exposed. Wrap the garlic in foil, leaving open for the moment at the top. Pour over the olive oil and any herbs being used (these are optional and will flavour the hummus). Seal the foil at the top and roast in the oven for around an hour until the garlic is soft. Remove and allow to cool.
- Drain the chickpeas, retaining any liquid left over from cooking. It's full of flavour so don't throw it, you can use it later in the recipe.
- You'll need a food processor unless you have a very good elbow... Add all of the ingredients except for the water to the food processor and blend until smooth. The garlic cloves will just slide out of the head of garlic making life easier for you. It will be rather thick at this stage, so add that retained cooking liquid. How much liquid you add depends on how thick or thin you want your hummus, just remember it is easier to add more liquid if it is too thick...
Also instead of roasted garlic hummus, you can just have garlic hummus instead. It should be obvious what to do.
Any flavours added whilst roasting the garlic, like thyme will also come through in the final product, so you have a huge range of options that you can vary. I also prefer to use tamari soy sauce rather than sea salt, but it's up to you.
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