Spicy Hummus with Roasted Garlic
- 1 whole garlic bulb, cloves separated but unpeeled
- 1/4 cup and one tsp of olive oil
- 1 onion, finely chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp freshly milled black pepper
- 1/8 tsp turmeric
- pinch of cayenne pepper
- 2 cups cooked chickpeas
- 3 tbsps freshly squeezed lemon juice
- 2 1/2 tsps coarse sea salt
This is Chef and writer Peter Bierly's recipe for Roasted Garlic Hummus. Great hors d’oeuvre that is gluten-free; serve with celery sticks, carrots, or even snap peas.
Preheat the oven to 350ºF. Toss the garlic with a teaspoon of the oil, wrap in a piece of foil, and roast for one hour.
While the garlic roasts, combine the remaining 1⁄4 cup oil with the onion in a small pan and cook over medium heat for 3 to 4 minutes, stirring until the onion softens. Reduce the heat to low and add the coriander, cumin, black pepper, turmeric, and cayenne. Cook gently for 3-4 minutes. Remove from heat.
When the garlic is done, remove it to a plate to cool. Squeeze the pulp from the skin directly into the onion mixture.
In the bowl of a food processor fitted with a metal blade, combine the onion mixture, chickpeas, lemon juice, and salt. Puree until smooth, adding a bit of the chickpea cooking liquid or water if necessary to achieve desired consistency.
Serve chilled or at room temperature with toasted pita, sliced cucumbers, and other vegetables. Makes a great spread for wraps. Sun-dried tomato oil or other flavored/herbed oil can be drizzled on top of this hummus to great effect.
