Ingredients
- 1 pound dry chickpeas, cooked and cooled
- 1 large bulb of garlic
- 1-1/2 teaspoons sea salt
- Juice of 1/2 a lemon
- 1/4 cup water
- 1/3 cup tahini
- 1/4 cup olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
Directions
- First, make the hummus. Slice about 1/8 an inch off the end of the garlic bulb, exposing the cloves (but leaving the stem intact). Drizzle the cloves with olive oil, season with a pinch of salt and pepper, then wrap tightly in tinfoil. Roast for 25 to 30 minutes, until the cloves are very soft. Squeeze the garlic cloves onto a board, then mash them into a paste. Awesome.
- Grab a food processor. In the base of the food processor, combine the cooked and cooled chickpeas, garlic paste, and salt and pulse for 30 seconds, scraping the sides of the processor down if necessary. Add the lemon, tahini, and water, and pulse for 30 more seconds, until combined. With the food processor running, slowly drizzle in the olive oil until the hummus is smooth and glorious. Set aside. Hummus can be made ahead and stored in an airtight container in the fridge.