This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.
- 4-5 heads garlic
- 1 tablespoon plus 1/4 cup olive oil, divided, plus more for drizzling
- 1 28 oz. can chick peas, rinsed and drained
- 1/2 cup lemon juice
- 3 tablespoons tahini
1. Preheat oven to 350 degrees F. Cut tops from garlic heads to reveal tips of garlic cloves. Place garlic heads on large sheet of foil and drizzle with 1 tablespoon olive oil. Wrap garlic heads tightly in foil and bake 30 to 45 minutes or until garlic heads feel soft through foil. Cool in foil.
2. Puree chickpeas 1 minute in food processor or until finely chopped. Add lemon juice, 1/4 cup olive oil, tahini and 1/2 cup water. Blend chickpea mixture 2 to 3 minutes or until smooth.
3. Squeeze roasted garlic pulp from each clove into chickpea mixture in bowl of food processor. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on large plate and drizzle with olive oil. Serve with whole-wheat pita wedges.