Creamy roasted garlicky hummus

INGREDIENTS

• ¼ tsp salt
• 2 cups chickpeas
• 2 tbsp tahini
• 4 tbsp olive oil
• 1 head garlic
• 1 lemon
• ¼ tsp paprika

TOOLS

• 1 knife
• 1 aluminum foil
• 1 food processor
• 1 oven
• 1 bowl
• 1 squeezer
• 1 colander

Squeeze the lemon with a squeezer to get lemon juice.

Rinse and drain the chickpeas in a colander.

Trim the top of the garlic (about 0.25 inch).

Preheat the oven to 375°F for 16 minutes.

Place the trimmed garlic in an aluminum foil and drizzle 1 tbsp of olive oil over it.

Fold the aluminum foil with your hand. Place in a hot oven and bake for 60 minutes. Then turn off the heat and remove from the oven. Set aside to cool for 10 minutes.

Remove the aluminum foil. Using your fingers, squeeze the roasted garlic from each clove to get peeled garlic.

Put the drained chickpeas, peeled garlic, lemon juice, tahini, and salt in a food processor. Blitz for 2 minutes, then add the rest of the olive oil. Blitz for another 2 minutes.

Transfer to a bowl and sprinkle paprika on top.

It’s ready to be served !