Side · Appetizer · Snack · Dinner · Chickpeas · Vegetarian · Gluten-Free
Roasted Garlic Hummus with Black Garlic and Feta
Plenty of tahini makes it creamy, and the roasted garlic keeps it sweet rather than sharp. Black garlic adds depth underneath, feta adds salt, and the brine from the pickled purple broccoli adds a tang you won't place right away.
- Equipment
- foil · pot · strainer · food processor · small skillet
- Oven
- 400°F
Instructions
- Roast the garlic. Heat the oven to 400°F. Slice the tops off the heads, drizzle with olive oil, wrap in foil, and roast for 40–45 minutes, until soft and golden.
- Boil the chickpeas. Boil the chickpeas with the baking soda for 20 minutes. Rinse them in a strainer with cold water until they cool down.
- Puree the tahini. Puree the roasted garlic, tahini, and lemon juice in a food processor until smooth, adding a trickle of cold water to keep it creamy. If it starts to bind up, add a little more water.
- Add the chickpeas. Add the chickpeas, extra-virgin olive oil, brine, black garlic powder, and feta. Keep pureeing, drizzling in cold water, until it comes together nice and smooth.
- Taste. Add salt and the extra lemon juice a little at a time. The feta and brine are already salty.
- Serve. Toast the pine nuts in a dry skillet until golden. Spread the hummus in a dish, drizzle with olive oil, and top with the pine nuts, a sprinkle of sumac, and parsley.
Serving ideas
The creamy anchor of the Greek Bowl, with Quick-Pickled Purple Broccoli on top. Also good with warm pita.
Notes
- No pickle brine on hand? Use the same amount of lemon juice instead.
- Taste the tahini on its own first. At this amount a bitter jar will ruin the batch.
- Keeps 3–4 days in the fridge and tastes better the next day. Let it warm up for 30 minutes and stir in a splash of water if it’s stiff.
