THE best Hummus

From: www.sweetsimplevegan.com

1 head of garlic

3 cups cooked chickpeas (or 2 cans)

3/4 cup reserved chickpea liquid (aquafaba)

1/3 cup tahini

1/3 cup fresh lemon juice

1 1/4 teaspoons salt

Optional: 1/4 teaspoon ground cumin

Optional: black pepper, to taste

Pita bread, to serve

TOP WITH:

Additional chickpeas

Good-quality olive oil

Paprika

Za’atar

Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and a sprinle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) for 1 hour and cool until easy to handle. 

Reserve about 3/4 cup of the chickpea liquid (aquafaba) and discard the remaining. 

Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, 1/2 cup aquafaba, salt, and any other seasonings you’d like. Blend until smooth and fluffy, about 2-3 minutes.

Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.

Serve the hummus in a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.

Store the hummus in an airtight container in the fridge for up to 3 days.

NOTES

Keep in mind the hummus will get thicker in the fridge as it sits.

A high-speed blender is recommended for this, but a food processor works as well. Keep in mind that with a food processor, it may not be as smooth and you will need to blend it for about 1 to 1 1/2 minutes.