Roasted lemon hummus
¾ cup (125 g) of dried chickpeas, soaked overnight
½ teaspoon of baking soda
½ cup (135 g) of creamy tahini
1 medium clove of garlic, crushed
⅓ cup (80 ml) of iced water
½ teaspoon of sea salt
Herb and roasted garlic oil
half a garlic head (+ 1 tablespoon (15 ml) of extra-virgin olive oil to roast it)
¼ cup (60 ml) of extra-virgin olive oil
1 teaspoon of paprika
the zest of the two lemons
2 teaspoons (5 g) of sesame seeds
2 tablespoons (7 g) of fresh dill
2 tablespoons (7 g) of fresh cilantro
Roast the lemon and garlic
- Preheat the oven at 430°F (220°C).
- Using a zester, remove the zests from the lemons. Set the zests aside for later.
- Cut the lemons in half and place them cut-side up on a sheet pan lined with parchment paper.
- Peel the papery outer layers of the half garlic head. Trim the top off (about ¼ inch – 0,5 cm) to expose the top of the garlic cloves. Transfer the garlic head to a sheet of tin foil.
- Drizzle a tablespoon of extra-virgin olive oil on top of the garlic head, so that the oil sink down and in-between the cloves. Wrap the garlic head with the tin foil and transfer to the sheet pan with the lemons.
- Bake in the oven for 25 minutes, until the lemon is golden and slightly caramelized.
- Set aside to cool down.
Make the hummus
- The day before, soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and soak overnight (or for at least 8 hours).
- Drain and rinse the soaked chickpeas. Add them to a large pot, along with ½ teaspoon of baking soda. Place the pot on your stove over high heat and stir continuously for 2 minutes.
- After 2 minutes, add 4 cups (one liter) of cold water and bring to a boil. Let it cook at a rapid simmer over medium heat for 20 minutes or until the chickpeas are soft and smush when pressed with a fork.
- Drain the cooked chickpeas and transfer to a food processor.
- Add the juice of the roasted lemons (remove the pips), crushed garlic, tahini, sea salt. Mix for 5 minutes, adding the iced water half way through, until smooth and creamy.
- Transfert to a serving bowl and cover with a clingfilm. The cling film must be in direct contact with the hummus to prevent a skin from forming.
Meanwhile, make the spicy herb oil
- Remove the roasted garlic cloves from the skin and mince them.
- In a bowl, add the minced roasted garlic cloves, paprika powder, sesame seeds and green pepper. No need to stir at this stage.
- In a small saucepan, bring ¼ cup (60 ml) of extra-virgin olive oil to a simmer, about 2 minutes.
- Pour the hot oil overtop of the spice mix. It will sizzle nicely. Stir well to combine everything.
- Add the lemon zests along with the chopped dill and coriander and stir.
- Plate the hummus on a serving bowl by making swirly waves with the back of a spoon.
- Drizzle the spicy herb oil on top and sprinkle extra chopped coriander and dill.
- Serve with flatbread or pita bread and enjoy with a glass of chilled off-dry Riesling.
- Heating the chickpeas for 2 minutes with baking soda before adding water will help soften the skin and make the chickpeas easier to cook. It is normal if a thin layer appears at the bottom of the pot while doing so. It is simply the bicarbonate reacting with the heat.
- Adding iced water makes the hummus lighter and fluffier. Don’t skip this step!
- For a very smooth hummus, make sure to mix it for long enough (5 minutes being ideal). If you don’t have a high-power food processor, or blender, you can use a hand mixer but make sure to take some break from pulsing to avoid overheating.
- Prep Time: 15
- Cook Time: 45
- Category: Appetizer, Snack
- Cuisine: Middle-Eastern
- Diet: Vegan
- Serving Size:
- Calories: 405
- Sugar: 3.4 g
- Sodium: 592.6 mg
- Fat: 32.1 g
- Carbohydrates: 28.6 g
- Protein: 9.7 g
- Cholesterol: 0 mg
Keywords: roasted lemon hummus, roasted garlic, spicy oil, dip