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Roasted Garlic Hummus

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Ingredients

Serves 4

  • 400g can of chickpeas

  • 2 heaped tbsp smooth peanut butter

  • 6 cloves of garlic

  • 2 tbsp olive oil

  • 2 lemons juiced

  • 1/2 tsp sea salt

  • a few tbsp of cold water

  • 1/4 tsp smoked paprika for dusting

Method

The first thing you need to do is to roast the garlic so don't bother skinning them but just throw the garlic cloves in a roasting pan with a little bit of vegetable oil and put in the oven at 170c (340f) for 20 mins.


While that is doing drain the chickpeas and juice the lemons ready to put it all together. Once done the garlic should be lovely and soft. Don't worry of the skin came off a bit and they have caramelised a little that is still great flavour.


You can now squeeze the garlic out of the skins into a food processor and add in the peanut butter, olive oil, lemon juice, salt and chickpeas. Then simply blend to a smooth paste. To get the consistency you like just add a little water a tbsp at a time until you have a lovely dippable thickness to the hummus.


Now just pour into a bowl and dust with a little smoked paprika. It will keep for a few days covered in the fridge so can be done the day before you need it or served straight away.

This is such a simple Hummus to make, using basic ingredients that are easy to come by. The combination of the sweetness you get from roasting the garlic with the acidity of the lemons really works well together. Canned chickpeas and peanut butter are not the traditional way of making this, but they still give you something delicious that will stand out from a store bought pot.


Sure, I could make this with dried chickpeas soaked for a day and Tahini that I may or may not use again before it goes off. But there would be no point calling this Cupboard Creations if I did that.

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