This hummus is full of flavor. It has an entire bulb of roasted garlic, tahini and extra virgin olive oil plus the pungent Za'atar spice, which makes this hummus extra tasty and aromatic.
1 bulb garlic split in half, roasted and skinned
5 tbsp extra virgin olive oil
30 oz chickpeas (2 cans) drained
1/3 cup pourable sesame tahini
2 lemons juiced
1/2 tsp salt
1 tbsp za'atar
First, roast the garlic. To do this, split an entire bulb of garlic in half with the peel on. Place in the middle of a 8x8 square of aluminum foil and drizzle with 2 tbsp of olive oil. Fold the sides up to enclose the garlic and oil in a package so that It all stays inside. Place the package in a pan to ensure the oil will not drip inside your oven and cause a fire. Bake at 400 for 30-40 minutes until the garlic is soft and golden. remove from oven and let cool.
Next, once garlic is cool, open the cans and drain the chickpeas. Place them in the blender.
Remove the roasted garlic's skin by simply squeezing the bulbs. All of the cloves should exit the skins easily that way. Then add the roasted garlic to the blender.
Add the lemon, tahini, 3 tbsp olive oil and salt
Blend until smooth and creamy.
Top with 1 tbsp extra drizzle of olive oil and za'atar spice
Sara Tercero is the Chef behind the popular blog and Instagram BetterFoodGuru and the Author of 30 Days to a Plant-based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables. Her specialties are vegan Indian inspired dishes, Rainbow Salads and Mediterranean and Mexican Inspired cuisines. It is Sara’s mission to prove that plants are delicious and help others cook and eat their way to health and happiness.
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