![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2024\/10\/Roasted-Garlic-Hummus-with-Zaatar-scaled.jpg\")
<\/a><\/figure>\n\n\n\nRecipe from Abbey Cochran at Honeycomb Kitchen Shop.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- \n
- 1 bulb of garlic, roasted until soft<\/li>\n\n\n\n
- Olive oil<\/li>\n\n\n\n
- 1 can chickpeas, rinsed and drained<\/li>\n\n\n\n
- 1\/2 tsp. baking soda<\/li>\n\n\n\n
- 2 lemons, juiced<\/li>\n\n\n\n
- 1\/2 – 1 tsp. salt<\/li>\n\n\n\n
- 1\/2 c. tahini<\/li>\n\n\n\n
- 2-4 TBSP ice water<\/li>\n\n\n\n
- 1\/2 tsp. ground cumin<\/li>\n\n\n\n
- 1 TBSP olive oil + more for garnish<\/li>\n\n\n\n
- 1 TBSP za’atar for garnish<\/li>\n\n\n\n
- Serve with carrots, sweet peppers, cucumbers, etc.<\/li>\n<\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
- \n
- Roasted Garlic:<\/strong> Preheat oven to 300F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.<\/li>\n\n\n\n
- Chickpeas:<\/strong> Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.<\/li>\n\n\n\n
- Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.<\/li>\n\n\n\n
- Serve: <\/strong>Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.<\/li>\n<\/ol>\n\n\n\n
Roasted Garlic Hummus with Za’atar:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
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