The boys love this dip for their school lunches. I serve it with carrot and celery sticks, red capsicum, snow peas and some crackers. It also makes a great afternoon snack before Caelan goes to football (soccer) training.
Fresh garlic can be quite sharp, but if you roast it, it becomes sweeter in flavour. Please feel free to adjust any of the seasonings to suit your own personal taste. We like our hummus thick, but if you prefer it thinner, then simply add more water until you achieve the desired consistency.
5 fat cloves of garlic
400g tin chickpeas, rinsed and drained
60ml (¼ cup) tahini
3 tablespoons (45ml) lemon juice or more to taste
4 tablespoons (60ml) water or more if you want a thinner consistency
4 teaspoons (20ml) light olive oil (I use this brand)
1 teaspoon (5ml) ground cumin
½ teaspoon (2.5ml) sweet paprika
¾ teaspoon salt, or more to taste
Preheat the oven to 160C.
To roast the garlic, first cut a small portion from the top of each garlic pod. This method makes it easier to squeeze the garlic out once its cooked. Tear off a piece of foil and place the garlic in the centre. Drizzle over some olive oil and wrap it up tightly, before placing it in a small tray.
Bake for approximately 30-35 minutes and then allow it to cool for about 10 minutes or so, before removing the cooked garlic from the skins.
You can use a food processor, but I like to use my blender to make the hummus, as it gets it lovely and smooth.
Add the garlic, chickpeas, tahini, lemon juice, water, olive oil, spices and salt to the blender and blend until smooth, scraping down the sides when necessary. Taste and add more lemon juice or seasoning if needed.
Transfer to a serving bowl and cover with plastic wrap, before refrigerating for a couple of hours to allow the flavours to develop.
Serve with your favourite crackers, crisps and vegetables.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
140C = 120C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8