For the roasted lemon hummus
2 lemons (preferably organic as this recipe uses both zest and juice)
¾ cup (125 g) of dried chickpeas, soaked overnight
½ teaspoon of baking soda
1 medium clove of garlic, crushed
½ cup (135 g) of creamy tahini
½ teaspoon of kosher salt
⅓ cup (80 ml) of iced water
For the herb and roasted garlic oil
half a garlic head (+ 1 tablespoon (15 ml) of extra-virgin olive oil to roast it)
1 teaspoon of paprika powder
2 teaspoons (5 g) of sesame seeds
¼ teaspoon of ground pepper (I used green pepper but black pepper works too)
¼ cup (60 ml) of extra-virgin olive oil
the zest of the two lemons
2 tablespoons (7 g) of fresh dill
2 tablespoons (7 g) of fresh cilantro, plus more to serve
Roast the lemon and garlic
- Preheat the oven to 430°F (220°C).
- Using a zester, remove the zests from the lemons. Set the zest 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 sinks 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 them to a food processor.
- Add the juice of the roasted lemons (remove the pips), crushed garlic, tahini, and sea salt. Mix for 5 minutes, adding the iced water halfway through, until smooth and creamy.
- Transfer to a serving bowl and cover with a clingfilm. The cling film must be in direct contact with the hummus to prevent 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 ground 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, for about 2 minutes.
- Pour the hot oil over the top of the spice mix. It will sizzle nicely. Stir well to combine everything.
- Add the lemon zest along with the chopped dill and cilantro and stir.
- Plate the hummus in a serving bowl by making swirly waves with the back of a spoon.
- Drizzle the spicy herb oil on top and sprinkle extra chopped cilantro 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
- Fat: 32.1 g
- Carbohydrates: 28.6 g
- Protein: 9.7 g
- Cholesterol: 0 mg
Keywords: roasted lemon hummus, roasted garlic, spicy oil, dip