Instructions
- Preheat oven to 200c (180c fan), 400f or gas mark 6
- Slice the top of the bulb of garlic, so it just exposes the tips of all the cloves, spray the exposed garlic with olive oil spray,
- Wrap up in foil, place in a baking dish, and roast for approx 40-50 minutes. You want the garlic to be really soft and caramelized (but don’t burn). Allow to cool slightly
- Squeeze the roasted garlic out of the bulb and add to a food processor with the chickpeas (including liquid), juice of a lemon, cumin, paprika, garlic, and tahini paste and blend or food process until a smooth consistency, if needed add in a little bit of water at a time to help blending process.
- Once smooth, taste and season with salt to the required taste.
- Add to a bowl, smooth over the top, creating a few peaks as you do. Sprinkle with a pinch of paprika, some coarse sea salt, and then drizzle with 1 teaspoon of extra virgin olive oil.
- Finish off with a little fresh chopped parsley.
- Dig in and enjoy!!
- Store Hummus in an airtight container in the fridge, it should keep for about 5-7 days.
Note: You can roast your garlic in the air fryer( if you have one)
How?
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- Take a 12-inch piece of tin foil and lay it on a flat surface.
- Using a sharp knife, slice the top off of the garlic head, revealing parts of the garlic cloves. Place a head of garlic cut side up on a square piece of aluminum foil and drizzle olive oil over top.
- Sprinkle on salt and pepper to taste.
- Carefully wrap up the foil around the garlic to create a little pouch.
- Place in air fryer basket and set to 390 degrees F. Roast garlic in the air fryer for 20-22 minutes, or until golden brown and soft.
- Carefully pull back the foil (there may be steam trapped inside) and enjoy.
Go to the next page to get the Amount Per Serving
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