Roasted garlic hummus

Method

1. 1

   Step 1

   Heat the oven (opens in a new tab) to 200 °C (180 °C fan). Set the garlic (opens in a new tab) head on a square of foil, drizzle with 10 ml olive oil (opens in a new tab), wrap it loosely and roast for 40–45 minutes, until the cloves are deep golden and soft enough to squash with a spoon. Cool for 10 minutes, then squeeze the cloves out of their skins.

   • 45 min
   • 200°C · 180 °C fan
   • Oven (opens in a new tab)

   

2. 2

   Step 2

   Soak the dried chickpeas (opens in a new tab) the night before: cover them with at least three times their volume of cold water and leave for 12 hours at cool room temperature (or in the fridge in hot weather). They double in size. Drain and rinse. If you are using canned chickpeas instead, drain and rinse them and go straight to the next step.

   • 3 min
   • Mixing bowl (opens in a new tab)
   • Colander (opens in a new tab)
3. 3

   Step 3

   Put the drained chickpeas in a saucepan (opens in a new tab) over medium-high heat with the bicarbonate of soda (opens in a new tab) and stir for about 3 minutes, until they look a little dry and are coated. Pour in the cold water, bring to the boil and skim off the grey foam and the loose skins that float up.

   • 8 min
   • medium-high heat
   • Saucepan (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Bicarbonate makes the water alkaline, which loosens the skins and softens the starch, so the chickpeas break down to a silky purée. More than the recipe says makes them taste soapy.

4. 4

   Step 4

   Simmer until the chickpeas are completely soft, skimming off skins as they rise: one should squash to a smooth paste between thumb and finger with no chalky centre, and many will be splitting. Allow 25–45 minutes for soaked dried chickpeas (opens in a new tab) (older ones take longer) and about 10 minutes for canned. Drain while hot and keep them warm; warm chickpeas blend smoother. If you use canned chickpeas without simmering, pinch each one so the skin slips off instead (about 10 minutes for a can).

   • 40 min
   • medium-low heat
   • Saucepan (opens in a new tab)
   • Colander (opens in a new tab)
5. 5

   Step 5

   Put the roasted garlic (opens in a new tab), lemon juice (opens in a new tab) and salt in the food processor (opens in a new tab) and blend for 30 seconds to a smooth, loose purée.

   • 1 min
   • Food processor (opens in a new tab)
6. 6

   Step 6

   Add the tahini (opens in a new tab) and blend for about 30 seconds; it will thicken and look stiff and grainy. With the motor running, add the ice water a tablespoon at a time (about 45 ml) until the paste suddenly loosens and turns pale and smooth, like thick mayonnaise.

   • 2 min
   • Food processor (opens in a new tab)
7. 7

   Step 7

   Add the warm, drained chickpeas and the cumin and blend continuously for 3–4 minutes, stopping once or twice to scrape down the sides, until completely smooth and airy. Add the remaining ice water a spoonful at a time if it is stiff: it should hold a soft swirl and slowly settle, like soft-serve ice cream, because it firms as it cools.

   • 5 min
   • Food processor (opens in a new tab)
   • Spatula (opens in a new tab)
8. 8

   Step 8

   Taste for salt and lemon. Let the hummus rest for 30 minutes so the flavours settle, then spread it in a shallow bowl, make a well with the back of a spoon, pour in the remaining olive oil (opens in a new tab) and scatter with parsley (opens in a new tab).

   • 2 min