Roasted garlic hummus with baby crudités

Love garlic, but hate peeling the cloves? Try this simple hack of roasting the bulbs whole, then easily squeezing the roasted garlic directly out of the skins. A great way to add a little extra flavour to this Middle Eastern dip favourite.

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 2 garlic bulbs
• ¼ cup (60 ml) olive oil, plus extra for drizzling
• ¼ tsp cumin seeds
• ¼ tsp coriander seeds
• 2 x 400 g cans chickpeas, drained and rinsed
• ¼ cup tahini
• 1 lemon, juiced and finely zested
• Salt and black pepper, to taste
• 2 - 4 tbsp water, as needed
• 4 ice cubes
• Roughly chopped smoked almonds, smoked paprika and roughly chopped flat-leaf parsley, to garnish
• Quartered baby cucumbers and peeled baby carrots, to serve

Instructions

1. Preheat the oven to 200˚C (180˚C fan-forced). Cut the tops off the garlic bulbs to slightly expose the cloves, then drizzle with olive oil. Wrap tightly in foil and bake for 40 minutes, or until the cloves are softened and golden-brown. Allow to cool before using.
2. Dry-toast the cumin and coriander seeds in a small frying pan until they pop, then remove from the heat. Transfer to a mortar and pestle and grind to a coarse powder.
3. Once the garlic has cooled, squeeze the roasted garlic cloves out of their skins. Combine in a food processor bowl with the chickpeas, tahini, olive oil, ½ the lemon juice, zest, ground spices, a generous pinch of salt and pepper followed by the water, to help blend the ingredients together.
4. Blend until smooth, adding 1 ice cube down the chute at a time while blending to achieve a silky and creamy texture. Taste the hummus and adjust with extra salt and lemon juice to your liking.
5. Spoon the roasted garlic hummus into a serving bowl and drizzle with olive oil. Sprinkle with almonds, paprika and parsley. Serve with baby vegetables on the side for dipping.

Note

Try yellow stone Dutch, purple Dutch and regular orange Dutch baby carrots.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.