Updated: Apr 5, 2020
Using roasted garlic instead of raw adds a depth of flavor and richness to this chickpea dip.
Prep time: 5 minutes. Inactive Prep: 40 min*. Yields: 2 1/2 cups.
1 (15 oz) can rinsed chickpeas
2 cloves roasted garlic*
2 tablespoons tahini or 2 teaspoons sesame oil
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice (about 1 lemon's worth)
1 tsp salt plus more to taste
Freshly ground black pepper to taste
Pour liquid ingredients in food processor or blender first, then add rinsed chickpeas. Blend until smooth, adding a bit more water if necessary.
*To roast garlic any time, preheat oven to 350 °F, cut whole head of cloves in half, drizzle with olive oil and wrap both halves in foil. Roast for 40 min. Squeeze out cloves as needed.
Switch it up - don't have chickpeas? Use pinto or cannellini beans instead. Don't have tahini? If you have sesame seeds, you have tahini! Just toast and grind them!
Want pink hummus? Add a boiled beet!
You can add boiled carrots, or spinach, or roasted red peppers, etc. Have fun!