Easy Garlic Hummus

A lightly spiced, creamy roasted garlic & sesame dip with a zing of lemon

Course Appetizer

Cuisine Modern Australian

Total Time 30

Servings cups

Calories 129kcal

Author Lee-Ann Grace

Ingredients

2 x 400g canned chickpeas 1 drained/1 drained & liquid reserved
3 medium garlic cloves unpeeled
1 tbsp. olive oil + extra to garnish
⅓ cup tahini
¼ teaspoon ground coriander
¼ teaspoon ground cumin
juice of 2 medium lemons reserve 2 tbsp. for adjusting
1 tbsp. sesame seeds
salt to taste

Instructions

Pre heat oven to 180c.
Trim the hard end off the garlic cloves, then squash slightly with the flat of your knife, then put the cloves on a baking tray and bake for 15 mins or until soft when pressed lightly with your finger.
Squeeze garlic from their skins, mash with a fork & let cool.
Meanwhile place the sesame seeds in a small non-stick fry pan, and roast over low heat for 3-5 mins, or until lightly roasted, let cool.
Add chickpeas, olive oil, tahini, coriander, cumin, lemon juice, garlic & 2 tbsp. of reserved chickpea liquid to a food processor and blend.
Taste, then add reserved lemon juice & chickpea juice as required (see notes), garnish with extra olive oil if using and serve.

Notes

Watch how much salt you add - the chickpea liquid contains salt & that's why I have used it to balance the flavour at the end - just remember you can always add more salt but you can't take it out!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition