Roasted Garlic Hummus

Real hummus — made from dried chickpeas, soaked overnight, cooked until pillowy soft, and blended until smooth — is a different food from the grocery store version. This version with roasted garlic is extraordinary.

What You Need

• 1 cup dried chickpeas, soaked overnight (or 2 cans cooked)
• 1 head garlic
• ¼ cup tahini
• Juice of 1 large lemon
• 2 tbsp extra-virgin olive oil
• ½ tsp ground cumin
• ½ tsp fine salt
• 3–4 tbsp ice-cold water

Method

1. Roast garlic: slice top off whole head, drizzle with olive oil, wrap in foil, roast at 400°F for 45 minutes. Squeeze cloves out of their skins.
2. If using dried chickpeas: drain, simmer in fresh water with a pinch of baking soda for 45–60 minutes until very soft. Drain, reserving 1 cup cooking liquid.
3. Blend chickpeas, roasted garlic, tahini, lemon juice, and cumin until completely smooth.
4. With the motor running, add ice-cold water gradually until the hummus is pale, light, and fluffy.
5. Season. Drizzle with olive oil and a pinch of paprika to serve.

Tips & Notes

• Ice-cold water is the professional trick — it makes hummus lighter and creamier.
• Cook dried chickpeas until they are so soft they burst when you pinch them. Undercooked = grainy hummus.

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