Roasted Garlic Lemon Hummus

🧂 Ingredients

• 2 Cans of chickpeas

  or about 3 cups
• 2 tsp Baking soda
• 1/3 cup Tahini
• 4 cloves Garlic

  roast for added flavor
• 1 Lemon

  for juice and zest
• 2 tbsp Extra virgin olive oil

  plus more for garnish
• 1/4 tsp Cumin
• 3-4 tbsp Ice water

  to thin
• 1 tsp Salt
• More garlic, lemon zest, parsley

  for garnish (optional)

Instructions

• 1 Boil the Chickpeas. Drain and rinse the chickpeas. Boil them with 2 tsp baking
  soda for 10 minutes to soften the outer layer. (Peeling the chickpeas is
  optional, but boiling makes them extra creamy without the effort!)
• 2 Roast the Garlic. Slice the top off a garlic bulb, drizzle with olive oil, wrap
  in foil, and roast at 400°F for 30–40 minutes until golden and soft. You don’t
  have to roast your garlic, but I think it adds a lot of flavor and depth to this
  recipe.
• 3 Blend the Ingredients. Add the chickpeas, tahini, roasted garlic cloves, lemon
  juice and zest, olive oil, and cumin to a food processor. Blend until smooth,
  adding 1–2 tbsp of ice water at a time to achieve your desired creamy texture.
• 4 Garnish and Serve. Transfer the hummus to a bowl, drizzle with olive oil, and
  sprinkle with parsley, lemon zest, or extra roasted garlic. Serve with pita
  bread, veggies, or crackers.

Nutrition Info