Roasted Garlic Hummus

  

Ingredients

2 medium heads garlic

 

1 pt. cherry tomatoes

 

2 strips lemon peel, plus 1 Tbsp. fresh juice (from 1 lemon)

 

2 sprigs fresh oregano

 

1 1/4 tsp. kosher salt, divided  

 

1 cup extra-virgin olive oil

 

1 15-oz. can chickpeas, drained and rinsed

 

1/3 cup tahini, well stirred

 

Za'atar (optional), for garnish

 

Fresh oregano leaves, for garnish

 

Directions

Preheat oven to 275°F/ 135 C. Cut off and discard top 1/2 inch of garlic heads to expose cloves inside. Place garlic heads, cut side down, in an 8-inch square baking dish. Arrange tomatoes, lemon peel strips, and oregano sprigs around garlic. Sprinkle with 1/2 teaspoon salt and top with oil (tomatoes should be mostly submerged).  

 Roast tomatoes and garlic low and slow:

Bake until tomatoes are softened and wrinkled but not opened and garlic is tender, about 1 1/2 hours. Transfer garlic to a plate and let cool for 10 minutes. Using your hands or tongs, squeeze garlic cloves from heads.   

Meanwhile, place chickpeas in a kitchen towel; gently rub to loosen skins. Remove and discard loose skins (it’s fine if some remain).  

Combine hummus ingredients:

Process chickpeas, tahini, lemon juice, 2 tablespoons oil from baking dish (reserve remaining oil for another use), half of garlic cloves, and remaining 3/4 teaspoon salt in a food processor until smooth, 1 to 2 minutes. With processor running, add 3 to 4 tablespoons ice-cold water until desired consistency is reached.  

 

Top and garnish the hummus:

Transfer hummus to a bowl. Using a slotted spoon, arrange tomatoes over hummus. Top with remaining half of garlic cloves. Garnish with za’atar (if using) and oregano leaves.  

 

Make Ahead: Refrigerate the hummus and tomato topping separately for up to three days. Bring to room temperature for 30 minutes before serving. 

 

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