Roasted garlic adds depth to traditional chickpea hummus, plus fresh oregano, lemon, and a dash of cayenne to make this homemade dip extra special.
For the Roasted Garlic:
- 1 head garlic
- 1 tsp olive oil
For the Hummus:
- 1 15-oz. can chickpeas
- 2 tablespoons minced roasted garlic
- 1–2 tablespoons tahini (optional)
- 2 tablespoons olive oil
- ½ tablespoon lemon juice
- 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried)
- ½ teaspoon salt (or more, to taste)
- ¼ teaspoon cayenne pepper (optional)
To Make the Roasted Garlic:
- Preheat oven to 400°F. Using a sharp knife, slice off the top of the head of the garlic. Drizzle with olive oil, rubbing the oil into the exposed clove tops. Wrap tightly with aluminum foil.
- Bake for 30-35 minutes, until cloves feel soft when pressed. Remove from the oven, open the foil packet, and allow to cool. Reserve 2-3 cloves for this recipe, and save the rest for other uses.
To Make the Hummus:
- In a food processor, process the chickpeas, garlic, tahini if you choose to include it, olive oil, lemon juice, oregano, salt, and cayenne (if using) until it reaches the desired consistency.
- If hummus is too thick, simply add olive oil in small increments 1/2 teaspoon at a time, and pulse to mix. Adjust seasoning to taste.